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Color of Pregelatinized Pasta as Influenced by Wheat Type and Selected Additives
Author(s) -
COLE M. E.,
JOHNSON D. E.,
COLE R. W.,
STONE M. B.
Publication year - 1991
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.1365-2621.1991.tb05310.x
Subject(s) - lightness , food science , chemistry , wheat gluten , gluten , mathematics , physics , optics
A high temperature‐short time, twin‐screw extrusion process was utilized to manufacture pregelatinized pasta on a pilot‐plant scale. Effects of wheat type and selected additives on color properties of dry and rehydrated pasta products were evaluated by instrumental means. Wheat type most strongly influenced instrumental color values of pregelatinized pasta. Formulation of pasta with 1.0% disodium phosphate increased saturation index of dry pasta while addition of 5.0% wheat gluten increased lightness index of rehydrated pasta. Raising levels of glyceryl monostearate from 0.75 to 2.0% increased lightness of dry and rehydrated products.