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vol. 8, nr. 1 (2006)
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Influence of semolina moisture content and process parameters on some quality parameters of precooked pasta
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Agnieszka Wójtowicz
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Department of Food Process Engineering, Agricultural University, ul. Doświadczalna 44, 20-236 Lublin |
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vol. 8 (2006), nr. 1,
pp. 263-273
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abstract:
The results of selected quality parameters of precooked pasta processed with extrusion-cooking technique are presented in the paper. The raw material used was durum semolina. Pasta was processed with single screw modified extrusion-cooker TS-45 (Polish design) with different moisture levels of the raw material and different rpm of the screw. Higher level of starch gelatinization degree was observed with a higher semolina moisture level and higher screw rpm during pasta extrusion. Values of this parameter ranged from 75 to 86%, which was associated with high processing of semolina during the thermal treatment under proposed temperature profile of extrusion. The amount of cooking losses during hydration process of pasta was lower when the higher screw rpm was used. At 100 and 120 rotations per min (rpm) for all obtained products the cooking losses were noted below 10%; it means that the quality of the products was correct as well as quality of the process itself. The minimal hydration time for pasta preparing was 4 minutes and increased with the higher moisture level of semolina used.
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keywords:
semolina, precooked pasta, extrusion-cooking, single screw extruder, starch gelatinization, cooking loss
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original in:
Polish
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