The Indian Journal of Nutrition and Dietetics

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Studies on Wheat Based Composite Flour for Pasta Products


Affiliations
1 Tamil Nadu Agricultural University, Coimbatore-641 043, India
2 McGill University, Canada
     

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The challenges directed towards the food industry will be to fulfil the needs of the changing world markets and to meet new consumer product needs. Nowadays many pasta products flood the market. All the pasta and Asian noodles are generally wheat based products. The functional properties of wheat protein fractions are well defined for bread making and pasta cooking quality.
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  • Studies on Wheat Based Composite Flour for Pasta Products

Abstract Views: 165  |  PDF Views: 0

Authors

P. Shanthi
Tamil Nadu Agricultural University, Coimbatore-641 043, India
Z. Johnkennedy
Tamil Nadu Agricultural University, Coimbatore-641 043, India
K. Parvathi
Tamil Nadu Agricultural University, Coimbatore-641 043, India
D. Malathi
Tamil Nadu Agricultural University, Coimbatore-641 043, India
K. Thangavel
Tamil Nadu Agricultural University, Coimbatore-641 043, India
G. S. V. Raghavan
McGill University, Canada

Abstract


The challenges directed towards the food industry will be to fulfil the needs of the changing world markets and to meet new consumer product needs. Nowadays many pasta products flood the market. All the pasta and Asian noodles are generally wheat based products. The functional properties of wheat protein fractions are well defined for bread making and pasta cooking quality.