In the first part of the present PhD thesis project, a dry fractionation process was applied to common wheat kernels. In particular, a pigmented (purple) commercial variety underwent a pre-milling debranning treatment to separate and selectively recover tissues with different composition and functional properties. The removed fractions were then used for the production of enriched pasta by a roll-sheeting process and a drying cycle at LT.
Biotechnological strategies to improve the quality of enriched cereal foods / M. Zanoletti. ((Intervento presentato al 20. convegno Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology tenutosi a Perugia nel 2015.
Biotechnological strategies to improve the quality of enriched cereal foods
M. ZanolettiPrimo
2015
Abstract
In the first part of the present PhD thesis project, a dry fractionation process was applied to common wheat kernels. In particular, a pigmented (purple) commercial variety underwent a pre-milling debranning treatment to separate and selectively recover tissues with different composition and functional properties. The removed fractions were then used for the production of enriched pasta by a roll-sheeting process and a drying cycle at LT.
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