A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
Falling durum wheat prices this year have led to a 10 per cent reduction in pasta prices from Italy’s Barilla so far this year, but the market situation for H2 is still unclear.
The International Organization for Standardization (ISO) has launched a new standard to determine a minimum cooking time for durum wheat pasta, using sensory analysis.
Adding flour from pigeon peas, one of the world's oldest food
crops, could lead to nutritionally enhanced pasta, with quicker
cooking times, as well as boosting flavour, according to a joint
Spanish-Venezuelan study.
