Optimierte und neue Technologien zur Herstellung von Teigwaren aus Durum-Weizen und alternativen Rohstoffen

• Unité de recherche: INNOSUISSE
• Numéro de projet: 7248.1;5 LSPP-LS
• Titre du projet anglais: Optimierte und neue Technologien zur Herstellung von Teigwaren aus Durum-Weizen und alternativen Rohstoffen

Description succincte (Anglais)

Optimierte und neue Technologien zur Herstellung von Teigwaren aus Durum-Weizen und alternativen Rohstoffen

Résumé des résultats (Abstract) (Anglais)

Pasta products are traditionally manufactured by extracting a suitable fraction (flour, semolina) from cereal grains, hydrating, mixing and molding this fraction into the desired form and stabilizing the formed pasta by dehydration or alternative means such as refrigeration and freezing. The aim of the present project is to put the still empirical process prior to stabilization on to a scientific base and by this (a) optimize the present process, and (b) develop new concepts for pasta manufacturing. Particular emphasis will be given to the application of such a technology not only to classic wheat, but also to maize and other cereals