Rheological properties of pasta dough during pasta extrusion: Effect of moisture and dough formulation

Comparing inline extrusion viscosity for different operating conditions to offline capillary viscosity measurements

“…A novel die with two capillary openings of different diameters (5 and 3.4 mm) and 17 mm length was developed by combining ideas from Drozdek and Faller () and de la Pena et al () and can be seen in Figure . The entrance angle was 100° for each capillary to reduce entrance effects.…”

“…Offline methods enable increased experimental control, shorter experimental times, and less product sample making them a cost effective alternative. Unfortunately, capillary rheometers lack the complex shear history that products experience during extrusion, but have shown promise in predicting inline viscosity for lower shear applications such as pasta extrusion (De la Pena, Manthey, Patel, & Campanella, ). For this reason, a number of researchers have used a preshearing rheometer called a Rheoplast or other various shearing methods such as shear cells to approximate inline viscosity by offline methods by understanding the difference in shear history experienced (Fletcher et al, ; Le Roux et al, ; Martin et al, ; Nunez, Della Valle, & Sandoval, ; Vergnes, Della Valle, & Tayeb, ).…”

Application of two rheological methods for flour testing to predict pasta quality

“…The rheological properties of wheat flour dough are essential for the successful manufacturing of flour based products because they determine its behavior during mechanical handling, thereby affecting the quality of the finished products (6). For a long time, only farinograph of semolina has been used to predict pasta quality (7), but lately some authors have also used other rheological methods (8)(9)(10) for predicting pasta quality. Though dough for either alveograph or mixolab testing relate to fully developed gluten network contrary to crumbly pasta dough, resulting data give a valuable insight into pasta raw material quality.…”

Prediction of commercial spaghetti quality based on sensory and physicochemical data

“…Consumers primarily perceive many aspects of appearance for viewing and touching the product at the time of the purchase (Chandraratne, Samarasinghe, Kulasiri, & Bickerstaffe, ; Deliza & MacFie, ; Imram, ). According to many authors (Dexter & Matsuo, ; Di Monaco, Cavella, Di Marzo, & Masi, ; De la Peña, Manthey, Patel, & Campanella, ; Carini, Curti, Cassotta, Najm, & Vittadini, ; De Cindio & Baldino, ), appearance of dry pasta, rather than cooking behavior and taste, is reported to be one of the most important consumer considerations in evaluating pasta quality. It is usually characterized by several sensory properties, such as color, shine, the absence of speckiness (brown or black specks) or discoloration (white spots), as well as surface texture (checking, smoothness, streaks, or air bubble).…”

“…It is usually characterized by several sensory properties, such as color, shine, the absence of speckiness (brown or black specks) or discoloration (white spots), as well as surface texture (checking, smoothness, streaks, or air bubble). For these reasons, numerous studies have been undertaken (Bruneel, Pareyt, Brijs, & Delcour, ; Cuq, Gonçalves, Mas, Vareille, & Abecassis, ; De la Peña et al, ; Lucisano, Pagani, Mariotti, & Locatelli, ; Ogawa, Kobayashi, & Adachi, ; Troccoli, Borrelli, Vita, Fares, & Fonzo, ) to determine biochemical and processing factors relevant to pasta quality. As reported by Fongaro and Kvaal (), many chemical and physical changes can be perceived on the basis of product appearance.…”