Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

摘要

This study is aimed to assess the suitability ofT. aestivumwheat milled products and its combinations withT. durumsemolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose) for pasta processing quality characteristics such as pasta dough rheology, microstructure, cooking quality, and sensory evaluation. Rheological studies showed maximum dough stability in Comb1 (T. aestivumwheat flour and semolina). Colour and cooking quality of Comb2 (T. durumsemolina andT. aestivumwheat flour) and Comb3 (T. aestivumwheat semolina andT. durumsemolina) were comparable with control. Pasting results indicated thatT. aestivumsemolina gave the lowest onset gelatinization temperature (66.9°C) but the highest peak viscosity (1.053 BU). Starch release was maximum in Comb1 (53.45%) when compared with control (44.9%) as also proved by microstructure studies. Firmness was seen to be slightly high in Comb3 (2.430 N) when compared with control (2.304 N), and sensory evaluations were also in the acceptable range for the same. The present study concludes that Comb3 comprising 50%T. durumsemolina and 50%T. aestivumrefined wheat flour with additives would be optimal alternate for 100%T. durumsemolina for production of financially viable pasta.