Durum Wheat Quality & Pasta Processing Research

Accessibility


Error
There was an error while rendering the portlet.
| Share

Pasta Processing

pasta extruderpasta dryerpasta

  
  • Manthey, F.A., and Sandhu, G.K. 2009. Challenges to processing nontraditional pastas. New Food 12:9-12.
  • Sinha, S., and Manthey, F.A. 2008. Semolina and hydration level during extrusion affect quality of fresh pasta containing flaxseed flour. J. Food Processing Preserv. 32:546-559.
  • Xu, Y., Hall III, C., Wolf-Hall, C., and Manthey F. 2008. Fungistatic activity of flaxseed in potato dextrose agar and a fresh noodle system. Int. J. Food Microbiol. 121:262-267.
  • Manthey, F.A., and Hall III, C.A. 2007. Effect of processing and cooking on the content of minerals and protein in pasta containing buckwheat bran flour. J. Sci. Food Agric. 87:2026-2033.
  • Manthey, F., Landrieu, E., and Leblais, A., and Hall III, C. 2006. Use of
    microbial transglutaminase, vital wheat gluten, and pregelatinized semolina to improve the cooking quality of flaxseed-spaghetti. Proc. Flax Institute of the United States. 61:214-219.
  • Manthey, F.A., and Twombly, W. 2006. Extruding and drying of pasta. Pages 158.1-158.15 in: Handbook of Food Science, Technology, and Engineering. Y.H. Hui ed. Taylor and Frances. New York.
  • Yalla, S.R., and Manthey, F.A. 2006. Effect of semolina and absorption level on extrusion of spaghetti containing non-traditional ingredients. J. Sci. Food Agric. 86:841-848.
  • Elias, E.M., and Manthey, F.A. 2005. End products: present and future uses. Pages 63-86 in: Durum Wheat Breeding Current Approaches and Future Strategies. C. Royo, M.M. Nachit, N. DiFonzo, J.L. Araus, W.H. Pfeiffer, and G.A. Slafer eds. Food Products Press. New York.
  • Hall III, C.A., Manthey, F.A., Lee, R.E., and Niehaus, M. 2005. Stability of
    alpha-linolenic acid and secoisolariciresinol diglucoside in flaxseed-fortified macaroni. J. Food Sci. 70:C483-C489.
  • Twombly, W., and Manthey, F.A. 2005. Soy in Pasta and Noodles. Pages 93-110 in: Soy Applications in Food. M.N. Riaz ed. Taylor and FrancisBoca Raton, FL.
  • Zhao, Y.H., Manthey, F.A., Chang, S.K.C., Hou, H.-J., and Yuan, S.H. 2005. Quality characteristics of spaghetti as affected by green and yellow pea, lentil, and chickpea flours. J. Food Sci. 70:371-376.
  • Lee, R.E., Manthey, F.A., and Hall III, C.A. 2004. Content and stability of hexane extractable lipid at various steps of producing macaroni containing ground flaxseed. J. Food Processing and Preserv. 28:133-144.
  • Manthey, F.A., 2004. From production to purchase - strong, high quality pasta. New Food 7(2):45-49.
  • Sinha, S., Yalla, S., and Manthey, F.A., 2004. Extrusion properties and cooking quality of fresh pasta containing ground flaxseed. Proc. Flax Institute of the United States. 60:24-30.
  • Manthey,F.A., Yalla, S., Dick, T., and Badaruddin, M. 2004. Extrusion properties and cooking quality of spaghetti containing buckwheat bran flour. Cereal Chem. 81:232-236 .
  • Lee, R.E., Manthey, F.A., and Hall III, C.A. 2003. Effects of boiling, refrigerating and microwave heating on cooked quality and stability of lipids in macaroni containing ground flaxseed. Cereal Chem. 80:570-574.
  • Manthey, F.A., Lee, R.E., and Hall III, C.A. 2002. Processing and cooking effects on lipid content and stability of alpha-linolenic acid in spaghetti containing ground flaxseed. J. Agric. Food Chem. 50:1668-1671.
  • Manthey, F.A., Lee, R.E., and Hall III, C.A. 2002. Stability of alpha-linolenic acid in macaroni containing ground flaxseed. Flax Institute of the United States. 59:14-20.
  • Manthey, F.A., and Schorno, A. 2002. Physical and cooking quality of spaghetti made from wholewheat durum. Cereal Chem. 79:504-510.
  • Manthey, F.A. 2002. Processing and Quality of Wholewheat Pasta. Pages 139-154 in: Whole Grains in Health & Disease. L. Marquart and G. Fulcher, eds. Am. Assoc. Cereal Chem. St. Paul, MN.
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.