Chapter 17. Traditional Italian Products from Wheat and Other Starchy Flours

  1. Y. H. Hui Senior Scientist
  1. M. Ambrogina Pagani,
  2. Mara Lucisano,
  3. Manuela Mariotti

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch17

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Pagani, M. A., Lucisano, M. and Mariotti, M. (2006) Traditional Italian Products from Wheat and Other Starchy Flours, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch17

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Dipartmento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, Via Celoria 2, 20133 Milan, Italy

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • Italian tradition starch-based foods;
  • artisanal fresh pasta-making process;
  • buckwheat flour in gluten-free bread production

Summary

This chapter contains sections titled:

  • Introduction

  • Pasta

  • Bread and other Savory Products

  • Conventional and Typical Italian Products from Corn

  • Typical and New Italian Products from Buckwheat

  • References

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