Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Rheology of Flour Pasta

Rheology of Flour Pasta

Stanciu, Ioana

Paperback

Chemistry

ISBN10: 6207998545
ISBN13: 9786207998548
Publisher: LAP Lambert Academic Publishing
Published: Aug 6 2024
Pages: 100
Weight: 0.35
Height: 0.24 Width: 6.00 Depth: 9.00
Language: English
The book titled Rheology of Flour Pasta explores the technological process of making flour pasta and their rheological properties when made from wheat flour or other additives. The high nutritional value of flour pasta is attributed not only to their energy content, provided by their high carbohydrate and fat content, but also to the presence of all components in forms that are easily assimilated by the human body. Flour pasta are food products with a relatively long shelf life, made from gluten-rich wheat flour and water, with or without additions such as eggs, tomato paste, carrot juice, or spinach. The use of flour pasta in food is based on several key characteristics: High Nutritional Value: Due to their low moisture content, high carbohydrate and protein levels, and the advanced degree of assimilation of these components. Durability: They can be stored for a long time under normal conditions at room temperature without losing their nutritional and taste qualities. Convenience: They are quick and easy to prepare for consumption and offer a variety of forms in which they can be cooked.

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