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RHEOLOGY OF WHEAT DOUGHS FOR FRESH PASTA PRODUCTION: INFLUENCE OF SEMOLINA‐FLOUR BLENDS AND SALT CONTENT
Author(s) -
PERESSINI DONATELLA,
SENSIDONI ALESSANDRO,
POLLINI CLAUDIO MARIA,
CINDIO BRUNO
Publication year - 2000
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2000.tb01415.x
Subject(s) - rheology , food science , rheometer , materials science , wheat flour , sodium , viscoelasticity , chemistry , composite material , metallurgy
Dynamic measurements were made with a controlled stress rheometer to study the viscoelastic properties (G', G', δ) of wheat doughs (45% wb water content) for fresh pasta production prepared with different blends of durum wheat semolina and common wheat flour with different concentrations of sodium chloride. Increasing the semolina and sodium chloride content, increased the strength and the solid‐like behaviour of semolina‐flour blends. The physical properties of dough were strongly dependent on particle size distribution and salt addition. By manipulating semolina‐flour ratio and ionic strength, it was possible to obtain semolina‐flour doughs with a rheological behaviour close to that of pure semolina dough.