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vol. 4, nr. 2 (2004)
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Influence of ascorbic acid addition on some quality characteristics of pre-cooked pasta products
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Agnieszka Wójtowicz
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Department of Food Process Engineering, University of Agriculture, ul. Doświadczalna 44, 20-236 Lublin |
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vol. 4 (2004), nr. 2,
pp. 589-599
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abstract:
The influence of different addition of ascorbic acid to common wheat flour used to process pre-cooked pasta products on some quality characteristics was investigated. Addition of ascorbic acid influenced not only on the instrumentally measured quality parameters but also on the organoleptic characteristics of pasta products.
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keywords:
extrusion-cooking, pasta, wheat flour, ascorbic acid, instant pasta, single screw extruder
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original in:
Polish
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