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vol. 19, nr. 2 (2012)
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Influence of cooking time and common wheat flour addition to semolina on spaghetti mechanical properties
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Dariusz Dziki1, Beata Biernacka1, Janusz Laskowski2
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1 Department of Thermal Technology, University of Life Sciences ul. Doświadczalna 44, 20-280 Lublin |
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2 Department of Machine Operation in the Food Industry, University of Life Sciences ul. Doświadczalna 44, 20-280 Lubli |
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vol. 19 (2012), nr. 2,
pp. 277-287
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abstract:
The aim of the present work was to evaluate the influence of cooking time and common wheat flour addition on spaghetti mechanical properties. The material for investigation was produced with semolina mixed with common wheat flour in the following mass fraction: 0, 2, 4, 6, 8, 10 and 100%. The studies were carried out after different time of pasta cooking: 7.5; 10; 12.5; 15; 17.5 and 20 min. For the evaluation of the mechanical properties of spaghetti the universal testing machine ZWICK Z020/TN2S was used. The mechanical properties of pasta were evaluated on the basis of double-compression test and shear test. In most of the cases common wheat flour addition to semolina (up to 10%) had not significant influence on pasta mechanical properties determined on the basis of of double-compression test. Pasta made mainly from semolina was characterised by several-fold higher values of hardness, chewiness, shear force and shear work in comparison to spaghetti made from common wheat flour. The highest influence on pasta mechanical properties was that of the time of cooking. Overcooking caused a significant decrease of these properties. When 10% of common wheat flour was added to semolina the significantly lower values of pasta shear force and shear work were obtained in comparison to pasta produced from semolina. The significant correlations were found between pasta shear force and hardness, cohesiveness, elasticity, and pasta chewiness (r = 0.91, 0.81, 0.83 and 0.92, respectively). Similar relations were found between shear force and these parameters (r = 0.92, 0.77, 0.83 i 0.90, respectively). Among the determined parameters the shear force and shear work were the most sensitive indices to evaluate the changes of pasta mechanical properties caused by common wheat flour addition.
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keywords:
pasta, cooking, mechanical properties
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original in:
Polish
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