As shown by R5 antibody-based sandwich and competitive enzyme-linked immunosorbent assay (ELISA), selected sourdough lactobacilli, in combination with fungal proteases, hydrolyzed gluten (72 h at 37 degrees C) of various cultivars of Triticum turgidum L. var. durum to less than 20 ppm. Complementary electrophoretic, chromatography, and mass spectrometry techniques were used to characterize the ...

Wheat yield and quality parameters are spatially variable because of inherent spatial variability of factors affecting crop at a field scale. The following semolina quality parameters were analyzed in 100 georeferenced locations, in a 12-ha durum wheat field in southern Italy: protein content (PC, %), dough strength (W = Jx10 ) and tenacity/extensibility ratio (P/L). The study identified few ho...

Pasta is traditionally manufactured using only durum wheat semolina, but it is possible to incorporate other flours or ingredients into pasta in order to increase its nutritional value to the consumer, compared to conventional pasta. For this reason, pasta was prepared substituting durum wheat semolina with 15% of enriched dietary fibre flours (Glucagel, inulin Raftiline® HPX, inulin Raftiline®...

Solids with exchangeable hydrogens are treated with D2O. The free-induction decay in a pulsed hydrogen NMR experiment is then interpreted in terms of the fraction of hydrogens in the sample which have been made mobile by this treatement. Data are provided for the hydrogen of starch in durum wheat semolina.

Abstract Tribolium castaneum (Herbst) infestation is inevitable during the storage of semolina and its derivative products. This study applied emerging radio frequency (RF) heating technology to disinfest T. in semolina, using a 40.68 MHz, 10 kW RF unit. In context considering quality .8 A current load with 8 min exposure time was found be optimum effective for attaining 100% disinfestation sem...

Abstract The aim of this study was to investigate the effects wheat shorts, a milling by-product, on some properties pasta. For purpose, semolina replaced with shorts at 15, 30, and 45% levels in pasta formulation. Some physical, chemical, sensory samples were evaluated compared control prepared durum semolina. As concentrations increased formulation, brightness values decreased redness increas...