Written principally for food technologists working with pasta as an end product or as an ingredient, this book is also an essential reference source for academic, research and teaching institutions.
Chapter 1. Introduction (R.C. Kill).
Chapter 2. Durum Wheat (G. Wiseman).
Chapter 3. Advances in Durum Milling.
Chapter 4. Pasta Mixing and Extrusion (P.R. Dawe).
Chapter 5. Pasta Shape Design (P.R. Dawe).
Chapter 6. Pasta Drying.
Chapter 7. Additional Ingredients (R.C. Kill).
Chapter 8. Quality Assurance in a Dry Pasta Factory (K. Turnbull).