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Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality

✍ Scribed by S. Chillo; J. Laverse; P.M. Falcone; A. Protopapa; M.A. Del Nobile

Book ID
113697828
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
205 KB
Volume
47
Category
Article
ISSN
0733-5210

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## Abstract Protein is an important component of grain which affects the technological properties of durum wheat. It is known that the amount and composition of protein can influence dough rheology and pasta quality but the influence of the major classes of protein is not well documented. The influ