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European Food Research and Technology

, Volume 245, Issue 2, pp 263–271 | Cite as

Performance comparison between different hydrocolloids to improve quality of pasta made from common wheat

  • Donatella PeressiniEmail author
  • Lara Tat
  • Alessandro Sensidoni
Original Paper
  • 87 Downloads

Abstract

Durum wheat is the raw material of choice for the manufacture of superior quality pasta products. However, in some parts of the world many pasta producers have to use common wheat to make pasta, which shows a deficiency with respect to quality attributes. In this respect, the functionality of different hydrocolloids in a weak common wheat flour was investigated as a comparative study with the objective to improve pasta-making potential under industrial processing conditions. Six commercial hydrocolloids, sodium alginate (AL), propylene glycol alginate (PGA), xanthan gum, carrageenan, locust bean gum or guar gum were added to wheat flour at 0.5% and 1% substitution. A rheological investigation, based on dynamic small strain tests and large deformation tests (farinograph and amylograph analyses) was performed to evaluate differences in dough structure due to interactions between flour components and hydrocolloids, and related to cooking properties of pasta. All hydrocolloids promoted an increase in elastic interactions in the dough. The strongest doughs were obtained by addition of alginates. Only cooked pasta supplemented with AL, PGA and XG showed an increase in firmness compared with the reference (PGA > AL > XG). The product enriched with 0.5% PGA or 1% AL gave the highest overall acceptability and sensory scores. On the contrary, xanthan gum, carrageenan, locust bean gum or guar gum performed relatively poorly in flour. On the basis of these results alginates were the most effective improvers of pasta quality among different hydrocolloids.

Keywords

Common wheat Pasta Cooking quality Improvers Hydrocolloids Rheology 

Notes

Acknowledgements

Pavan Ltd (Galliera Veneta, Padua, Italy) is gratefully acknowledged for pasta-making.

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Donatella Peressini
    • 1
    Email author
  • Lara Tat
    • 1
  • Alessandro Sensidoni
    • 1
  1. 1.Dipartimento di Scienze Agroalimentari, Ambientali e AnimaliUniversità di UdineUdineItaly

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