THE EFFECTS OF ADDING SOY FIBER TO WHEAT SPAGHETTI | Zendy

ALINE BENEDETTI-BORDIN | Zendy; Vânia Ferreira Roque–Specht | Zendy

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THE EFFECTS OF ADDING SOY FIBER TO WHEAT SPAGHETTI

Author(s) -

ALINE BENEDETTI-BORDIN,

Vânia Ferreira Roque–Specht

Publication year - 2012

Publication title -

boletim do centro de pesquisa de processamento de alimentos

Language(s) - English

Resource type - Journals

eISSN - 1983-9774

pISSN - 0102-0323

DOI - 10.5380/cep.v30i2.30490

Subject(s) - farinograph , food science , absorption of water , rheology , fiber , wheat flour , falling number , soy protein , gluten , chemistry , materials science , composite material

This study has evaluated the effects of adding 4%, 6% and 8% soy fiber to wheat pasta for the production of dry wheat spaghetti. The properties of the mixture were evaluated for humidity, falling number, ashes, color, retained gluten, and subjected to farinograph (water absorption, development, stability) and extensograph analyses (resistance and extensibility). The spaghetti was evaluated with cooking tests (performance, increased volume, loss of soluble solids to cooking water) and sensory analysis. The addition of soy fiber to wheat flour resulted in mixtures with rheological and physicochemical characteristics suitable for the production of wheat spaghetti, enhancing performance and reducing the loss of soluble solids to the cooking water. The sensory analysis showed that, for all parameters tested, panelists favored mixtures with up to 6% soy fiber addition.

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