engleski

Influence of wheat straw addition on quality characteristics of pasta

The influence of wheat straw addition (5, 7.5, 10, 12.5 and 15%) on sensory properties of pasta was evaluated. Mineral composition of wheat straw of four wheat genotypes from Croatia was estimated and compared with mineral content of whole grain. The results showed higher concentration of K, Ca, Fe and Mn in the wheat straw than in the grain. Pasta was dried at room temperature and at 70 °C. The results showed that the addition of wheat straw up to 10% could be used in pasta production.

pasta ; wheat straw ; quality parameters

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