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Formulas of fresh pasta: CS-p, pasta containing 10% (w/w) fermented chickpea sourdough; CT-p, semolina fresh pasta; and cP-p, semolina fresh pasta added of 0.3% (w/w on flour weight basis) calcium propionate.
| Semolina (%) | Water (%) | Chickpea Sourdough | Calcium Propionate (%) | ||
|---|---|---|---|---|---|
| Chickpea Flour (%) | Water (%) | ||||
| CS-p | 63.9 | 24.7 | 7.1 | 4.3 | |
| CT-p | 71.0 | 29.0 | |||
| cP-p | 70.7 | 29.0 | 0.3 | ||
