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Formulations and processing conditions of the developed whole-meal pasta samples.
| Sample | Whole Semolina (SEM) (%) | Fine Bran (FB) (%) | Coarse Bran (CB) (%) | Dough Moisture Content (%) | Hydration and Mixing Duration (Min) in Pre-Mixing Chamber |
|---|---|---|---|---|---|
| WP-FB | 94 | 6 | 0 | 30 | 20 |
| WP-CB | 90 | 0 | 10 | 30 | 20 |
