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Formulations for pasta making with changes in the content of protein *.
| Ingredients (g) | Pasta A (11% Protein) |
Pasta B (15% Protein) |
Pasta C (20% Protein) |
|---|---|---|---|
| Semolina | 100.00 | 91.87 | 57.00 |
| Amaranth protein concentrate | - | 8.53 | 43.00 |
| Amaranth protein hydrolysate | - | 4.00 | 4.00 |
* Based on the method 66-10.01 of the American Association of Cereal Chemists (AACC), (2001) [15].
