Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics
Joint Authors
Source
International Journal of Food Science
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2013-10-07
Country of Publication
Egypt
No. of Pages
11
Main Subjects
Engineering Sciences and Information Technology
Abstract EN
This study is aimed to assess the suitability of T.
aestivum wheat milled products and its combinations with T.
durum semolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose) for pasta processing quality characteristics such as pasta dough rheology, microstructure, cooking quality, and sensory evaluation.
Rheological studies showed maximum dough stability in Comb1 (T.
aestivum wheat flour and semolina).
Colour and cooking quality of Comb2 (T.
durum semolina and T.
aestivum wheat flour) and Comb3 (T.
aestivum wheat semolina and T.
durum semolina) were comparable with control.
Pasting results indicated that T.
aestivum semolina gave the lowest onset gelatinization temperature (66.9°C) but the highest peak viscosity (1.053 BU).
Starch release was maximum in Comb1 (53.45%) when compared with control (44.9%) as also proved by microstructure studies.
Firmness was seen to be slightly high in Comb3 (2.430 N) when compared with control (2.304 N), and sensory evaluations were also in the acceptable range for the same.
The present study concludes that Comb3 comprising 50% T.
durum semolina and 50% T.
aestivum refined wheat flour with additives would be optimal alternate for 100% T.
durum semolina for production of financially viable pasta.
American Psychological Association (APA)
Dhiraj, B.& Prabhasankar, P.. 2013. Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics. International Journal of Food Science،Vol. 2013, no. 2013, pp.1-11.
https://search.emarefa.net/detail/BIM-479674
Modern Language Association (MLA)
Dhiraj, B.& Prabhasankar, P.. Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics. International Journal of Food Science No. 2013 (2013), pp.1-11.
https://search.emarefa.net/detail/BIM-479674
American Medical Association (AMA)
Dhiraj, B.& Prabhasankar, P.. Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics. International Journal of Food Science. 2013. Vol. 2013, no. 2013, pp.1-11.
https://search.emarefa.net/detail/BIM-479674
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-479674