Effect of gluten powder on the quality of fresh spaghetti made with farina

Majzoobi, M, Ostovan, R and Farahnaky, A 2012, 'Effect of gluten powder on the quality of fresh spaghetti made with farina', International Journal of Food Engineering, vol. 8, no. 1, pp. 1-14.

Document type: Journal Article
Collection: Journal Articles

Title Effect of gluten powder on the quality of fresh spaghetti made with farina
Author(s) Majzoobi, M
Ostovan, R
Farahnaky, A
Year 2012
Journal name International Journal of Food Engineering
Volume number 8
Issue number 1
Start page 1
End page 14
Total pages 14
Publisher Walter de Gruyter GmbH
Abstract The objective of this study was to improve the quality of fresh spaghetti made from ordinary wheat flour using gluten powder at different levels (0.0, 0.5, 1.5 and 3.0%, w/w, flour basis). The spaghetti dough was evaluated by a Brabender Farinograph. The results indicated that with increasing the gluten level, peak, stability time and consistency of the dough increased. The results of creep test (carried out using a Texture Analyser) showed that with increasing the gluten content, elasticity of the dough increased while its viscosity decreased. Increasing the gluten level reduced the cooking loss and increased the water absorption of the samples cooked in distilled or salted water (2% NaCl). The hardness and the color of the uncooked and cooked spaghettis improved with increasing the gluten content. The sample containing 3% gluten powder cooked in salted water received the highest score for its sensory attributes.
Subject Food Processing
Keyword(s) Farina
Fresh spaghetti
Gluten powder
DOI - identifier 10.1515/1556-3758.2347
Copyright notice © 2012 De Gruyter
ISSN 1556-3758
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