Influence of Extrusion‐Cooking Parameters on Some Quality Aspects of Precooked Pasta‐Like Products
Agnieszka Wójtowicz, Leszek Mościcki
Journal of Food Science
Abstract
The present article aims to evaluate some quality parameters and texture characteristics of precooked wheat pasta-like products. Using the methods for pasta and instant noodles the tested parameters were water absorption, starch gelatinization degree, cooking losses, and hardness. The texture profile was characterized using Zwick apparatus by cutting test with the head speed of 10 mm/min and expressed as hardness and firmness of hydrated products. SEM pictures were used to illustrate the internal structure of dry and cooked pasta-like products. Dough moisture content and process conditions influenced all tested quality parameters of the pasta-like products processed on a modified single screw extrusion-cooker TS-45 with L: D = 16: 1. Good organoleptical quality (notes higher than 4 in a 5-point scale) and firm texture were observed for common wheat flour pasta processed at 30% m.c. Hardness and firmness of hydrated products lowered with a longer hydration time in hot water. The firmest texture and low stickiness was observed for products with a highest starch gelatinization degree.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
products with highest starch gelatinization degree have firmest texture and low stickiness
“The firmest texture and low stickiness was observed for products with a highest starch gelatinization degree.”
common wheat flour pasta processed at 30% m.c.
“Good organoleptical quality (notes higher than 4 in a 5-point scale) and firm texture were observed for common wheat flour pasta processed at 30% m.c.”
hydration time in hot water lowers hardness and firmness of hydrated products
“Hardness and firmness of hydrated products lowered with a longer hydration time in hot water.”