Table 1.
Formulas for pasta fortified with hemp, chickpea, and wheat germ/bran unfermented and fermented doughs: pH, pasta containing 11% of unfermented hemp dough (wt/wt); pHF, pasta containing 11% of fermented hemp dough (wt/wt); pC, pasta containing 11% of unfermented chickpea dough; pCF (wt/wt), pasta containing 11% of fermented chickpea dough (wt/wt); pWGB, pasta containing 17% of unfermented wheat germ and bran (1:4) dough (wt/wt); pWGBF, pasta containing 17% of fermented wheat germ and bran (1:4) dough (wt/wt); pCT, pasta made with durum wheat semolina.
| pH | pC | pWGB | pHF | pCF | pWGBF | pCT | |
|---|---|---|---|---|---|---|---|
| Semolina (%) | 70.2 | 70.2 | 70.2 | 70.2 | 70.2 | 70.2 | 77 |
| Water (%) | 19.8 | 19.8 | 12.8 | 19.8 | 19.8 | 12.8 | 23 |
| Fermented dough (%) 1 | - | - | - | 11 | 11 | 17 | - |
| Unfermented dough (%) 1 | 11 | 11 | 17 | - | - | - | - |
1 Having DY of 160, 11% of hemp (H and HF) and chickpea (C and CF) doughs contained ca. 6.8% of solids and 4.2% of water. While, 17% of wheat germ/bran doughs (WGB and WGBF) having dough yield (DY) of 250 contained ca. 6.8% dry matter and 10.2% of water. Consequently, all the fortified pasta samples contained ca. 7% of non-wheat flours/milling by-products.