Search results for "noodles"
showing 2 items of 2 documents
Kulebele, śląski dog i gumiklejzy w pudełku, czyli o kuchni śląskiej w nowych odsłonach
2021
The article is devoted to Silesian cuisine which has recently become the subject of various activities focused on new ways of presenting it and reflecting directly the current global trends in gastronomy. Using two characteristic phenomena of street food and fusion cuisine, the author shows that specific dishes of Silesian cuisine have been reinvented thanks to the individual chefs’ visions. The transformation processes that have been taking place recently in the field of regional cuisines are most clearly visible in gastronomic establishments, where you can taste “old” dishes with new flavours and in new arrangements, often very surprising, such as hajer (rye flour tortilla with beef roula…
Tiger nut powder as ingredient for obtaining gluten free foods based on noodle processing and extrusion technology
2021
Tiger nut (Cyperus esculentus L.) is a sweet tuber mostly cultivated in Eastern Spain (Valencia) and in west Africa. Its nutritional profile stands out for the high fiber and unsaturated fat content; moreover, the moderate protein amount might make it suitable for the nutritional enrichment of gluten free foods. The objective of this thesis was to extend the applications of tiger nut as gluten free (GF) ingredient in noodles making and snacks. The study of marketed GF pasta revealed the nutritional inadequacy and lower cooking performances compared with their gluten containing homologous. The quantification of furosine content was handy for a better understanding of the heat damage caused d…