Although the replacement of wheat flour by other non-gluten flour dilutes the strength of pasta network that holds the starch particles together, our results for loss of solids were lower than the results from Susanna and Prabhasankar (2012).
Although the replacement of wheat flour by other non-glutenflour dilutes the strength of pasta network that holds the starchparticles together, our results for loss of solids were lower thanthe results from Susanna and Prabhasankar (2012).