Open Access
Table 6.
Physico-chemical quality parameters of pasta with supplements based on flour enriched with mycelium of champignon bicuspid
| Parameter | Pasta | |||||
|---|---|---|---|---|---|---|
| Control | with flour-based supplements | |||||
| 3% soft wheat | 3% oat | 3% barley | 3% mittel | 3% buckwheat | ||
| Humidity, % | 7.9 | 8.0 | 8.0 | 8.0 | 7.9 | 8.0 |
| Acidity, degrees | 2.8 | 3.3 | 3.1 | 3.3 | 3.0 | 3.0 |
| Metallomagnetic impurity, mg per 1 kg of product | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
| Cooking time, min | 7 | 7 | 9 | 7 | 10 | 8 |
| Preservation of the shape, % | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 |
| Dry matter in cooking water, % | 5.4 | 5.4 | 5.6 | 4.7 | 5.3 | 5.7 |
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