title: [Obtaining macaroni-type spaghetti from a mixture of wheat flour and corn flour].
abstract: Pasta products were formulated using 10, 20, 30, 40 and 50% substitution of wheat flour with pre-gelatinized corn flour. Products were submitted to evaluation tests by comparing their main characteristics with those of the pattern, such as humidity, cooking time, water absorption, solubility in cooking water, texture, color, appearance and yield. The products obtained were economically available with good acceptability in relation to color, appearance and other characteristics evaluated.
authors.affiliation: Universidade Federal do Paraná (UFPr), Curitiba, Brasil.
authors.forename: S M
authors.initials: SM
authors.lastname: Ferreira
authors.forename: E R
authors.initials: ER
authors.lastname: Serpe
authors.forename: C R
authors.initials: CR
authors.lastname: Toro
authors.forename: N
authors.initials: N
authors.lastname: Wasczynsky
mesh_terms: D005433:Flour; D005511:Food Handling; D005524:Food Technology; D005526:Food, Formulated / Q000191:economics; D009753:Nutritive Value; D014908:Triticum; D003313:Zea mays
vernacular_title: Obtenção de macarrão tipo espaguete a partir de uma mistura com farinha de trigo e farinha de miliho pré-gelatinizada.