Substitution of semolina durum with common wheat flour in egg and eggless pasta [pdf]

Abstract

Background. The aim of the study was to determine the possibility of full or partial replacement of durum semolina with cheaper common wheat flour to obtain high-quality pasta. It also examined whether the addition of eggs could minimize qualitative changes in these products. Material and methods. In eggless, one-egg and two-egg pasta, semolina durum was substituted with common wheat flour to a degree of between 0-100%. The study was carried out in semi-technical conditions with the use of a MAC 30S-Lab Pasta Extruder and an EAC 30-Lab Pasta Dryer. The physicochemical parameters and cooking quality of the pasta samples were tested. Results. The results showed that the addition of the common wheat flour reduced the protein and dietary fibre content in the pasta, increased losses of dry matter during cooking, and decreased the yellowness index. However, it increased the weight increase index and shortened the cooking time. Adding eggs significantly improved the quality of the common wheat pasta. Conclusion.On the basis of the tests carried out, it was found that the addition of common wheat flour to eggless and one-egg pasta should not exceed 50% and 60%, respectively. It was shown that on adding two eggs, 100% of durum semolina could be replaced with common wheat flour without any significant deterioration in the quality of the product.

Physical quality of gluten‐free doughs and fresh pasta made of amaranth

“…The YI of pasta should remain constant during cooking. However, the YI of amaranth pasta was significantly lower than that of wheat semolina pasta (YI for uncooked semolina pasta: 40.27 ± 1.05 (Teterycz et al, 2019 )). The YI was calculated from the uncooked and cooked amaranth pasta to determine the change during cooking (Table 2a,b ).…”