Search Results - "Catzeddu, Pasquale"

Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread by Sanna, Manuela, Fois, Simonetta, Falchi, Giovanni, Campus, Marco, Roggio, Tonina, Catzeddu, Pasquale

“…The present study compared liquid sourdough technology with baker’s yeast leavening when applied to the production of a semolina-based crispy flatbread…”
Get full text

Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour by Piga, Antonio, Conte, Paola, Fois, Simonetta, Catzeddu, Pasquale, Del Caro, Alessandra, Sanguinetti, Anna Maria, Fadda, Costantino

“…Celiac disease is increasing all over the world. In this context, most recent research in this area is addressing and attempting to improve the nutritional…”
Get full text

Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina by Catzeddu, Pasquale, Fois, Simonetta, Tolu, Valentina, Sanna, Manuela, Braca, Angela, Vitangeli, Ilaria, Anedda, Roberto, Roggio, Tonina

“…Pasta is a staple food in the Mediterranean diet, primarily manufactured with two essential ingredients, semolina and water; nowadays, it is often supplemented…”
Get full text

In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough by Fois, Simonetta, Piu, Piero Pasqualino, Sanna, Manuela, Roggio, Tonina, Catzeddu, Pasquale

“…The use of wholemeal flour and sourdough fermentation in different food matrices has received considerable attention in recent years due to its resulting…”
Get full text

Dynamics of Microbiota in Three Backslopped Liquid Sourdoughs That Were Triggered with the Same Starter Strains by Tolu, Valentina, Fraumene, Cristina, Carboni, Angela, Loddo, Antonio, Sanna, Manuela, Fois, Simonetta, Roggio, Tonina, Catzeddu, Pasquale

“…The preparation of sourdough may include the use of starter microorganisms to address the fermentation process toward specific conditions. The aim of this work…”
Get full text

Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties by Fois, Simonetta, Campus, Marco, Piu, Piero Pasqualino, Siliani, Silvia, Sanna, Manuela, Roggio, Tonina, Catzeddu, Pasquale

“…Fresh pasta (SP) was prepared by mixing semolina with liquid sourdough, whole wheat semolina based, and the effects of sourdough inclusion were evaluated…”
Get full text

The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs by Fois, Simonetta, Piga, Antonio, Pinna, Ivo, Piccinini, Massimo, Fadda, Costantino, Secchi, Nicola, Catzeddu, Pasquale

“…Two types of ovine whey powder, with different protein content, were added at increasing substitution rates to two types of semolina, one with strong and…”
Get full text

Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder by Catzeddu, Pasquale, Piga, Antonio, Conte, Paola, Del Caro, Alessandra, Pinna, Ivo, Fadda, Costantino, Secchi, Nicola, Fois, Simonetta

“…The effect of the addition of ovine whey powder at 5%, 10%, and 15% on bread quality was studied. Two different types of semolina were used, one being a…”
Get full text

Starch digestibility and properties of fresh pasta made with semolina-based liquid sourdough by Fois, Simonetta, Piu, Piero Pasqualino, Sanna, Manuela, Roggio, Tonina, Catzeddu, Pasquale

“…The aim of this work was to develop an innovative formulation of fresh pasta, which combined semolina and liquid sourdough. Quality and shelf-life of pasta…”
Get full text

Extending the shelf life of gluten-free fresh filled pasta by modified atmosphere packaging by Sanguinetti, Anna Maria, Del Caro, Alessandra, Scanu, Angela, Fadda, Costantino, Milella, Giangiacomo, Catzeddu, Pasquale, Piga, Antonio

“…This study refers about the shelf life extension of gluten-free (GF) fresh filled pasta packaged in modified atmosphere (MAP), with respect to air packaging…”
Get full text

Effectiveness of modified atmosphere packaging and ovine whey powder in extending the shelf life of whey cheesecakes by Secchi, Nicola, Fadda, Costantino, Sanna, Manuela, Conte, Paola, Del Caro, Alessandra, Catzeddu, Pasquale, Piga, Antonio

“…The goal of this study was to determine if the combined use of modified atmosphere packaging (MAP) and substitution of 4% and 8% whey cheese with ovine whey…”
Get full text

Gluten-free fresh filled pasta: The effects of xanthan and guar gum on changes in quality parameters after pasteurisation and during storage by Sanguinetti, Anna Maria, Secchi, Nicola, Del Caro, Alessandra, Fadda, Costantino, Fenu, Paolo A.M., Catzeddu, Pasquale, Piga, Antonio

“…The effects of xanthan (XG) and guar gum (GG), used at 2 different concentrations (1.5 and 2.5%), upon changes in microbiological growth, chemical–physical and…”
Get full text

A study on relationships between durum wheat semolina properties, technological mixing parameters and the properties of dough after mixing by Vinci, Paolo, Fois, Simonetta, Parente, Eugenio, Roggio, Tonina, Catzeddu, Pasquale

“…Summary Partial least square regression analysis was used to study the correlation between X variables (semolina quality, hydration level and mixing time) and…”
Get full text

Effectiveness of sweet ovine whey powder in increasing the shelf life of Amaretti cookies by Secchi, Nicola, Stara, Giuseppe, Anedda, Roberto, Campus, Marco, Piga, Antonio, Roggio, Tonina, Catzeddu, Pasquale

“…The effect of sweet ovine whey powder on physical–chemical and textural changes during storage of Amaretti cookies is reported. The aim of the study was to…”
Get full text

Bioconversion of ovine scotta into lactic acid with pure and mixed cultures of lactic acid bacteria by Secchi, Nicola, Giunta, Daniela, Pretti, Luca, García, Mónica Ruiz, Roggio, Tonina, Mannazzu, Ilaria, Catzeddu, Pasquale

“…Scotta is the main by-product in the making of ricotta cheese. It is widely produced in southern Europe and particularly in Italy where it represents a serious…”
Get full text

Effects of the fermentation process on gas-cell size two-dimensional distribution and rheological characteristics of durum-wheat-based doughs by Fois, Simonetta, Fadda, Costantino, Tonelli, Roberto, Sanna, Manuela, Urgeghe, Pietro Paolo, Roggio, Tonina, Catzeddu, Pasquale

“…In this study, the effects of baker's yeast and sourdough fermentation on gas-cell size distribution and height of leavened doughs were evaluated in eight…”
Get full text

Rheological properties and baking quality of commercial durum wheat meals used to make flat crispy bread by Fois, Simonetta, Sanna, Manuela, Stara, Giuseppe, Roggio, Tonina, Catzeddu, Pasquale

“…Four commercial semolinas and four low-grade semolinas (LGS) samples were used in this study to make flat crispy bread (Carasau). The meals, doughs, and bread…”
Get full text

The Application of NIR FT-Raman Spectroscopy to Monitor Starch Retrogradation and Crumb Firmness in Semolina Bread by Piccinini, Massimo, Fois, Simonetta, Secchi, Nicola, Sanna, Manuela, Roggio, Tonina, Catzeddu, Pasquale

“…In this study, the potential application of near-infrared (NIR) Fourier-transform (FT)-Raman spectroscopy to monitor starch retrogradation in stored bread…”
Get full text

Texture evolution of “Amaretti” cookies during storage by Piga, Antonio, Catzeddu, Pasquale, Farris, Stefano, Roggio, Tonina, Sanguinetti, Annamaria, Scano, Efisio

“…The results of a study on texture evolution during 35 days of storage of “amaretti”, a typical Italian cookie, packaged in two different ways are reported…”
Get full text

Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of results by Catzeddu, Pasquale, Mura, Enrica, Parente, Eugenio, Sanna, Manuela, Farris, Giovanni Antonio

“…The objective of this work was to investigate the structure and diversity of lactic acid bacteria (LAB) communities in sourdough used for the production of…”
Get full text