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Spaghetti Quality with Buckwheat & Bran by Viktória Juhász is a document available to read on EtoBox.

What is Spaghetti Quality with Buckwheat & Bran about?

This study investigates the effects of adding buckwheat flour and durum wheat bran on the quality of spaghetti made from durum semolina. Results indicate that adding 15% and 20% bran reduces breakage susceptibility, alters dry spaghetti color, and maintains cooking resistance and stickiness similar to control samples. However, the sensory attributes of the spaghetti varied with the addition of buckwheat and bran, suggesting a potential for enhanced nutritional value without compromising quality.

Author

Viktória Juhász

Language

EN