Oats, quinoa possible semolina replacers in pasta

April 8, 2009 – Formulating pasta with oats or quinoa may
offer pasta manufacturers alternatives to traditional semolina, and
open up opportunities in the gluten-free market.

April 8, 2009 – Formulating pasta with oats or quinoa may
offer pasta manufacturers alternatives to traditional semolina, and
open up opportunities in the gluten-free market, says new research from Italy.

Writing in the Journal of Cereal Science, researchers from the University of Foggia report that tagliatelle made from amaranth, quinoa and oat with the same rheological properties of semolina pasta became possible with additives such as whey protein and pre-gelatinized starch.

“This paper gives information to pasta manufacturers on the
rheological and mechanical properties of non-conventional fresh
handmade tagliatelle with additives,” wrote the researchers. | READ MORE