PASTA FORMULATED WITH PRE-GELATINIZED CORN FLOUR, POTATO STARCH AND SOY FLOUR
Abstract
Pasta products were formulated using 10, 20, 30, 40 e 50% substitution of wheat flour with pre-gelatinized com flour, potato starch and soy flour. Various evaluation tests presented the main characteristics like humidity, cooking time, water absorption, solubility in cooking water, texture, color, appearance and stickiness.
Keywords
MACARRÃO DE MILHO; MACARRÃO DE BATATA; MACARRÃO DE SOJA. SOY FLOUR PASTA; CORN FLOUR PASTA; POTATO STARCH PASTA; PASTA PRODUCTS.
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PDF (Português (Brasil))DOI: http://dx.doi.org/10.5380/cep.v7i1.15090
