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vol. 8, nr. 4 (2006)
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Influence of extrusion parameters on some texture characteristics of precooked semolina 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. 4,
pp. 1049-1060
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abstract:
The results of some texture characteristics of precooked pasta products are presented in the paper. Tests were performed on extruded semolina pasta of different initial moisture content, processed at different screw rotation per minute (rpm) during extrusion. Hardness was defined as cutting force of dry and hydrated in hot water, and firmness as cutting work of hydrated pasta products. A significant influence was observed of both semolina moistness and extrusion parameters on pasta hardness and firmness. Hardness of dry pasta ranged from 7 to 27 N and increased with higher semolina moisture content and higher rpm used during the extrusion. Hardness and firmness decreased with extensional hot water hydration time. Most firm texture was noted for pasta with higher starch gelatinization degree (88%) extruded from semolina with 32% of moisture content.
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keywords:
extrusion-cooking, precooked pasta, semolina, texture, hardness, firmness
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original in:
Polish
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