Optimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour
الموضوعات :
F. Ardestani
1
(Assistant Professor of the Department of Chemical Engineering, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran.)
S. E. Hosseini
2
(M. Sc. Student of the Department of Food Engineering, Sari Branch, Islamic Azad University, Sari, Iran)
الکلمات المفتاحية: Dough, Proteins, Rheology, Sensory Properties, Spaghetti,
ملخص المقالة :
The effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. Rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. Fortification caused improvement in some characteristics such as dough stability time and loosening degree and also had a negative effect on water absorption and dry spaghetti firmness. Some characteristics such as cooking loss, stickiness, cooking time and sensory features were improved with the addition of gluten while full fat soya flour showed negative effects. Dough development time was improved with more full fat soya flour contents while gluten showed unexpected effects. The optimal dough (12% gluten and 5% full fat soya flour) had improved stability time (68.5%), loosening degree (23%), cooking loss (30.61%), stickiness (15.79%), cooking time (23%) and sensory features (4.6%) as compared to the unfortified spaghetti. It was concluded that fortified dough is not recommended for short spaghetti products due to the higher dough development time than unfortified dough.
