Rheology of Wheat Doughs for Fresh Pasta Production: Influence of Semolina‐flour Blends and Salt Content

Peressini, Donatella; Sensidoni, Alessandro; Pollini, Claudio M.; Cindio, Bruno de

doi:10.1111/j.1745-4603.2000.tb01415.x

Cited by 17 publications

(7 citation statements)

References 18 publications

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“…Frequency dependence of both G′ and G″ modulus was fitted to power law equations:

G^{'} = K^{'} f^{n^{'}}

G^{″} = K^{″} f^{n^{″}}

where K′ and K″ are the coefficients which represent the storage and loss modulus at 1 Hz, respectively (Peressini, Sensidoni, Pollini, & De Cindio, ); n' and n″ are the coefficients which represent the slope of the curve in a log–log plot of G′ and G″ versus frequency (Sivaramakrishnan, Senge, & Chattopadhyay, ).…”

Section: Methodsmentioning

confidence: 99%

Fiber concentrates from raspberry and blueberry pomace in gluten‐free cookie formulation: Effect on dough rheology and cookie baking properties

Šarić

Dapčević‐Hadnađev

Hadnađev

et al. 2018

Journal of Texture Studies

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Raspberry and blueberry pomace, by‐products from fruit juice industry, were dehydrated to obtain fruit fiber concentrates and valorized as ingredients in gluten‐free (GF) cookies formulation. The aim was to evaluate the effect of substituting 30% (w/w) of GF flour mixture with different ratios of blueberry/raspberry fiber concentrates (0/30, 15/15, and 30/0) on rheological properties of cookie dough and cookie baking quality. Generally, the incorporation of the fiber concentrates increased the elastic and the viscous moduli thus producing harder doughs and consequently firmer cookies in comparison to the control. Although having similar total, soluble and insoluble fiber content, blueberry fiber concentrates were characterized with higher water absorption capacity and consequently yielded cookies with more rigid dough structure, higher water loss during baking, lower cookie thickness, higher spread ratio, more dense inner structure, and increased cookie hardness than those containing raspberry fiber concentrates. Enrichment of GF cookies with raspberry and blueberry fiber concentrates resulted in products with dietary fiber content higher than 6 g per 100 g, thus making them candidates for bearing “high fiber” nutrition claim. Practical applications Currently available GF bakery products mostly lack dietary fibers (DFs) and other important nutrients, because they are usually manufactured from refined flour and/or starches. As the products with long shelf‐life, very popular in daily diet of almost all consumer profiles, cookies could represent good matrices for the addition of functional ingredients, such as DFs. In this paper, GF cookies were enriched with the fiber concentrates recovered from blueberry and raspberry pomace. Application of these fiber sources enabled recycling of fruit processing industry by‐products into novel, “high fiber” GF product with improved nutritive profile.

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“…Frequency dependence of both G′ and G″ modulus was fitted to power law equations:

G^{'} = K^{'} f^{n^{'}}

G^{″} = K^{″} f^{n^{″}}

Section: Methodsmentioning

confidence: 99%

Fiber concentrates from raspberry and blueberry pomace in gluten‐free cookie formulation: Effect on dough rheology and cookie baking properties

Šarić

Dapčević‐Hadnađev

Hadnađev

et al. 2018

Journal of Texture Studies

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show abstract

“…Each pasta sample was analysed for cooking behaviour by means of standard cooking tests carried out in triplicate as reported previously 16. Briefly, four sheets of pasta (20 cm × 10 cm) were cooked for 180 s in 1.5 L of boiling natural spring water (pasta/water ratio ca 1:10 w/v) and then left to drain for 120 s. Salt was not added to the cooking water, because it improves the textural characteristics of cooked pasta18, 19 and could mask the egg effects on pasta structure. Pasta weight increase due to cooking (%) was evaluated by weighing the pasta sheets before and after cooking.…”

Section: Methodsmentioning

confidence: 99%

Effects of housing system and age of laying hens on egg performance in fresh pasta production: pasta cooking behaviour

Alamprese

Casiraghi

Rossi

2010

J. Sci. Food Agric.

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“…Commonly, spaghetti is cooked in salted water. The addition of salt can have some effects on starch and protein, and hence on the cooking quality of spaghetti (Peressini et al . 2000).…”

Section: Introductionmentioning

confidence: 99%

Effects of Hydroxypropyl Cellulose on the Quality of Wheat Flour Spaghetti

Majzoobi¹,

Ostovan

Farahnaky

2010

Journal of Texture Studies

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The effects of hydroxypropyl cellulose (HPC) on the quality of the ordinary wheat flour dough and spaghetti were studied. The determination of the rheological properties of the dough showed that the peak consistency, stability time, band width (determined by a farinograph), maximum force and elasticity (determined by a texture analyzer) of the HPC sample were higher while its viscosity was lower than those of the control. Scanning electromicrographs of the samples indicated that the HPC made a network on the surface of the starch granules. Based on the results, the HPC sample had higher water absorption, longer cooking time and less cooking loss than the control. Cooked HPC sample had higher cohesiveness and breaking point strength, while it had lower adhesiveness and stringiness than the control (determined by a texture profile analyzer). It also had better organoleptic and higher general acceptability than the control. PRACTICAL APPLICATIONSIn some areas where semolina is not available for pasta production, ordinary wheat flour is one the choices. In this case, obtaining the appropriate pasta quality is a matter of concern. The results of this study can be useful for the pasta industry to produce pasta of improved quality from nonsemolina flours such as ordinary wheat or other cereal flours.Journal of Texture Studies ISSN 0022-4901

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Rheology of Wheat Doughs for Fresh Pasta Production: Influence of Semolina‐flour Blends and Salt Content

Cited by 17 publications

References 18 publications

Fiber concentrates from raspberry and blueberry pomace in gluten‐free cookie formulation: Effect on dough rheology and cookie baking properties

Fiber concentrates from raspberry and blueberry pomace in gluten‐free cookie formulation: Effect on dough rheology and cookie baking properties

Effects of housing system and age of laying hens on egg performance in fresh pasta production: pasta cooking behaviour

Effects of Hydroxypropyl Cellulose on the Quality of Wheat Flour Spaghetti

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