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Role of Ingredients in Pasta Product Quality: A Review on Recent Developments

2010; Taylor & Francis; Volume: 50; Issue: 8 Linguagem: Inglês

10.1080/10408390903001693

1549-7852

Tina Fuad, P. Prabhasankar,

Phytase and its Applications

Pasta is prepared using dough made from any suitable material such as semolina, durum flour, farina flour, corn, rice, wheat, or any combination of these, with water. Also, pasta can be enriched, supplemented, fortified, or remain conventional. In recent years, several ingredients and additives have been developed and are being used to improve the quality of pasta made from aestivum or durum wheat. Here we analyze how the different ingredients play an important role in pasta manufacture by enhancing nutritional parameters, palatability, and overall product quality.