Durum Wheat Products - Recent Advances

doi:10.3390/books978-3-0365-9820-8

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Durum Wheat Products - Recent Advances

Edited by

January 2023

280 pages

ISBN978-3-0365-9819-2 (Hardback)
ISBN978-3-0365-9820-8 (PDF)

https://doi.org/10.3390/books978-3-0365-9820-8

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This book is a reprint of the Special Issue Durum Wheat Products - Recent Advances that was published in

Biology & Life Sciences

Chemistry & Materials Science

Engineering

Public Health & Healthcare

Summary

This reprint details some of the latest developments and the science of durum wheat products outlining the latest research in durum milling innovations, role of durum wheat oil and wheat germ in product stability, available rheological methods to assess semolina, role of processing variables on pasta quality and drying behavior of bulgur. The impact of functional food design on human health and some examples where pasta glycaemic index has been surveyed and products made using waste streams, such as brown algae, tiger nut flour, carrot waste, and other approached to new durum product design such as high amylose durum wheat and soft durum wheat.

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Keywords

dietary fiber; hydrocolloids; food texture; cooking properties; pasta; glycemic index; enrichment; carbohydrate; ingredient; database; formulation; quality; durum wheat; semolina; gluten quality; protein network; rheology; pasta; durum wheat; kernel size; genotype; milling quality; semolina quality; pasta color; durum wheat; pasta; health benefits; functional pasta; functional food; pasta making; pasta; hydration; extrusion; drying; cooking quality; couscous; durum wheat; manufacturing processes; domestic preparation; history; wheat germ; stabilization; lipid oxidation; oil quality; bulgur; wholegrain; yellow berry; drying; phytochemical; carotenoids; cooking quality; nutritional quality; freeze-drying; spray-drying; durum wheat pasta; functional food; biscuits; durum wheat oil; by-products; tocotrienols; tocopherols; induction time; oxidation; sensory properties; volatile compounds; durum wheat; grain hardness; D-genome glutenin subunits; dough strength; waxy; amylose; durum wheat; semolina milling; semolina quality; granulations; digitalization; sustainability; flat bread; durum wheat oil; acidic composition; tocotrienols; tocopherols; volatile compounds; texture profile analysis; sensorial properties; artisanal pasta; cooking quality; Pivot profile; sensory analysis; n/a