Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta |
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| Authors: | Eleonora Carini Elena VittadiniElena Curti Franco AntoniazziPaola Viazzani |
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| Affiliation: | Department of Industrial Engineering, University of Parma, via G.P. Usberti 181/A, 43100 Parma, Italy |
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| Abstract: | Physicochemical properties and water status of fresh pasta (both extruded and laminated) produced with recently designed mixers (Premix® and Bakmix®) that induce a uniform hydration of the solids and allow the formation of a dough in 1–2 s were evaluated. |
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| Keywords: | Fresh pasta Water status 1H NMR Mixing |
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