Effect of processing conditions on water mobility and cooking quality of gluten-free pasta. A Magnetic Resonance Imaging study

Alessandra Marti,Enzio Maria Ragg,Maria Ambrogina Pagani

Food Chemistry（2018）

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摘要

•MRI provides an experimental evidence for the optimization of kernel hydration.•Using hydrated rice kernels for pasta production skipping the grinding process.•The optimal water diffusion in rice kernels was reached after 180 min.•MRI highlighted gradients of water distribution and mobility in cooked pasta.

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关键词

Magnetic Resonance Imaging,Gluten-free pasta,Rice kernel hydration,Parboiling,Cooking quality

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