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Color of Pregelatinized Pasta as Influenced by Wheat Type and Selected Additives

✍ Scribed by M. E. COLE; D. E. JOHNSON; R. W. COLE; M. B. STONE

Book ID
108817019
Publisher
Institute of Food Technologists
Year
1991
Tongue
English
Weight
857 KB
Volume
56
Category
Article
ISSN
0022-1147

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The in¯uence of additives on the pasting characteristics of wheat ¯our was measured using a Rapid Visco Analyser (RVA) by making use of two different quality wheat ¯ours. Incorporation of potassium bromate or ascorbic acid did not in¯uence the pasting characteristics. Reducing agents like L-cysteine