System Design in Accordance with the rheological properties of pasta dough in a tray dryer

Pasta, which is widely consumed in the world and in our country, is an important food item. The most important feature that distinguishes pasta from the other…

1. Food R&D Emeritus reply

   [quote "mozaydogan, post:1, topic:2622"] of the wheat. The most important feature of the pasta is the reaction of the unsaturated fatty acids and oxygen in the presence of lipoxyg…

2. mozaydogan reply

   In the pasta, it has a negative effect, not a positive one, and by considering this effect, drying is optimized and minimized.

3. Food R&D Emeritus reply

   If lipoxygenase activity in pasta is negative or undesirable how do you control such lipoxygenase activity in your pasta process.?

4. mozaydogan reply

   The temperature at which each enzyme works has an inactivity period. Studies show that the bleaching of the pasta color is caused by the activity of the lipoxygenase enzyme and th…