Effectds of drying processing on the Maillard reaction in pasta

摘要

The effect of low, high and very high drying temperatures on the development of the Maillard reaction in pasta was studied. In particular, an investigation was carried out into the influence of the different temepratures used on the development of colour, the formation of furosine and the changes in the chain breaking activity of pasta samples having different moisture contents as well as on the adsorption and desorption isotherms.