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Oat And Quinoa Possible Semolina Replacers In Pasta


kenlove

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Oat and quinoa possible semolina replacers in pasta

By Stephen Daniells, 06-Apr-2009

Formulating pasta with oats or quinoa may offer pasta manufacturers alternatives to traditional semolina, and open up opportunities in the gluten-free market, says new research from Italy.

Writing in the Journal of Cereal Science, researchers from the University of Foggia report that tagliatelle made from amaranth, quinoa and oat with the same rheological properties of semolina pasta became possible with additives such as whey protein and pre-gelatinized starch.


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