caa a22 4500 463156625 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20070601xx s 000 0 eng 10.1007/s00217-006-0405-y doi (NATIONALLICENCE)springer-10.1007/s00217-006-0405-y Development of gluten-free fresh egg pasta analogues containing buckwheat [Elektronische Daten] [Cristina Alamprese, Ernestina Casiraghi, M. Pagani] To improve the use of common buckwheat (Fagopyrum esculentum), characterized by interesting nutritional properties, it could be used in pasta formulations. In particular, as buckwheat is devoid of the gluten-forming proteins, it might be an ingredient for celiac patient food. The aim of this study was to develop both fresh egg pastas integrated with buckwheat and fresh egg pasta analogues classifiable as gluten-free, based on buckwheat and rice flours. Matter loss in the cooking water and weight increase during cooking of buckwheat pasta were higher than those of a reference sample made of common wheat flour. As buckwheat integration increased, sample break strain was significantly lower, as a result of the progressive reduction in gluten content. In the production of gluten-free pasta analogues, wheat flour was substituted with rice flour, precooked rice flour or pregelatinized rice starch. Since samples containing precooked rice flour gave the best results, in terms of workability, break strain and weight increase during cooking, they were also produced on an industrial scale. Industrial gluten-free fresh egg pasta analogues were tougher and less deformable in comparison with the laboratory-produced samples. These results were determined by the presence of the double thermal pasteurisation treatment, which allows to obtain a better structure of the product, showing also a lower matter loss during cooking. Springer-Verlag, 2006 Buckwheat nationallicence Cooking behaviour nationallicence Fagopyrum esculentum nationallicence Fresh egg pasta nationallicence Gluten-free nationallicence Pasta analogues nationallicence Rice nationallicence Alamprese Cristina DiSTAM, Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, University of Milan, Via Celoria 2, 20133, Milan, Italy aut Casiraghi Ernestina DiSTAM, Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, University of Milan, Via Celoria 2, 20133, Milan, Italy aut Pagani M. DiSTAM, Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, University of Milan, Via Celoria 2, 20133, Milan, Italy aut European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 205-213 1438-2377 225:2<205 2007 225 217 https://doi.org/10.1007/s00217-006-0405-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0405-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Alamprese Cristina DiSTAM, Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, University of Milan, Via Celoria 2, 20133, Milan, Italy aut NATIONALLICENCE 700 1- Casiraghi Ernestina DiSTAM, Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, University of Milan, Via Celoria 2, 20133, Milan, Italy aut NATIONALLICENCE 700 1- Pagani M. DiSTAM, Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, University of Milan, Via Celoria 2, 20133, Milan, Italy aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 205-213 1438-2377 225:2<205 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer