000			01739nab a22003137a 4500
001			67831
003			MX-TxCIM
005			20250304142035.0
008			240815s1982 ilu|||p|op||| 00| 0 eng d
022			_a0022-1147
022			_a1750-3841 (Online)
024	8		_ahttps://doi.org/10.1111/j.1365-2621.1982.tb07620.x
040			_aMX-TxCIM
041			_aeng
100	1		_aDonnelly, B.J. _936336
245	1	0	_aTeflon and non-teflon lined dies : _bEffect on spaghetti quality
260			_aIllinois (United States of America) : _bJohn Wiley & Sons, _c1982.
500			_aPeer review
520			_aSix samples of semolina, milled from durum wheats of varying quality, were extruded through Teflon and non-Teflon lined dies. Extruded spaghetti was evaluated for color and cooking quality. The effect of cooking time on cooking quality was also evaluated. Teflon extruded spaghetti had better appearance and cooking quality than its non-Teflon extruded counterpart. Strong gluten, whether in the Teflon or non-Teflon extruded products, improved cooking quality and tolerance to over-cooking. Scanning electron microscopy of the outer surface of dry and cooked spaghetti elucidated, in part, the differences in appearance and cooking quality of the products extruded through both die forms.
546			_aText in English
650		7	_aTeflon _2AGROVOC _936337
650		7	_aEffects _2AGROVOC _934058
650		7	_aPasta _2AGROVOC _99923
650		7	_aCooking quality _2AGROVOC _927676
650		7	_aHard wheat _2AGROVOC _91142
650		7	_aSemolina _2AGROVOC _93089
773	0		_dIllinois (United States of America) : John Wiley & Sons, 1982. _gv. 47, no. 4, p. 1055-1058 _tJournal of Food Science _wG444544 _x0022-1147
942			_2ddc _cJA _n0
999			_c67831 _d67823