common wheat

“Good organoleptical quality (notes higher than 4 in a 5-point scale) and firm texture were observed for common wheat flour pasta processed at 30% m.c.”

common wheat flour pasta → processed at → 30% m.c.

“Total concentrations of pesticide residues were (a) ~4 times higher in conventional than organic, (b) ~100% higher in common than Spelt wheat flour and (c) ~110% higher in conventional whole-grain than white flour samples, but (d) not significantly different in organic whole-grain and white flour.”

total concentrations of pesticide residues → higher → common wheat flour

“Common wheat flour was substituted by 0, 2.5, 5, 7, and 10 g/100 g of by-products.”

pear, date, and apple by-products → were used to substitute → common wheat flour

“Sensory evaluation of pasta showed that the replacement of common wheat flour with BP should not exceed 3%”

sensory evaluation → showed → replacement of common wheat flour with BP should not exceed 3%

“The increase in the content of wheat bran in the pasta caused a significant increase (Duncan test, P ≤ 0.05) of the content of protein, lipids, ash and total dietary fibre (TDF).”

common wheat bran → increases → protein, lipids, ash, and total dietary fibre