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vol. 13, nr. 2 (2009)
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Influence of white bean addition on selected parameters of extruded precooked pasta
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Agnieszka Wójtowicz
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Department of Food Process Engineering, University of Life Sciences ul. Doświadczalna 44, 20-280 Lublin |
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vol. 13 (2009), nr. 2,
pp. 533-542
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abstract:
The paper presents the results of selected parameters of precooked pasta products made from common wheat flour type 450 enriched with various levels of addition of white bean flour (10-40%). Tests were performed on pasta processed on modified TS-45 extrusion-cooker at different screw rotations per minute (rpm) during the extrusion. The expansion ratio, water absorption, preparation time, cooking losses during hydration, texture of dry and hydrated products and sensory characteristics were tested. The amount of added white bean flour and process parameters influenced all tested parameters of precooked pasta products.
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keywords:
extrusion-cooking, precooked pasta, white bean, water absorption, cooking losses, texture
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original in:
Polish
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