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High Temperature‐Short Time Pasta, Processing: Effect of Formulation on Extrudate Properties
Author(s) -
COLE M.E.,
JOHNSON D. E.,
COLE R. W.,
STONE M. B.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03592.x
Subject(s) - food science , extrusion , absorption of water , die swell , chemistry , extrusion cooking , gluten , raw material , materials science , composite material , organic chemistry , starch
Effects of wheat type and functional ingredients on selected characteristics of pregelatinized pasta manufactured by high temperature‐short time twin‐screw extrusion were evaluated by physicochemical methods. Although wheat type exerted minor influence on maximum force, total organic matter, and water absorption index, both durum and hard wheats were suitable as raw materials for production of pregelatinized pasta. Most differences in quality characteristics of pasta supplemented with additives were attributable to effects glyceryl monostearate. Neither disodium phosphate (1.0% nor wheat gluten (5.0%) substantially affected physicochemical properties related to textural quality.