Application of two rheological methods for flour testing to predict pasta quality

Abstract

Two rheological methods were used for determining the quality of five different spelt flour samples as a raw material for pasta making. The measurements encompassed correlations between the mixolab and alveograph data and textural attributes for dry and cooked pasta, as well as pasta color. The flour denoted by 5 was scored as the most convenient raw material for pasta due to the following mixolab data: protein weakening (0.67±0.05), starch gelatinization (1.69±0.10), amylase activity (2.34±0.15), starch retrogradation (3.38±0.27), as well as good alveograph data: resistance to deformation (49±2), dough extensibility (77±1) and deformation energy (121±3) and their correlation with quality of Pasta 5 (hardness 5182.06±7.48g, adhesiveness 10.25±1.16 gsec, work of shear 410.33±5.44 gsec, fracturability 24.38±1.84 g, flexibility 27.02±1.69 mm). The method of principal component analysis proved to be a useful tool for detection of structure in the relationship beetween measuring rheological data and spelt pasta texture and color attributes.

Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread

“…This fact could be explained by the effect of sourdough and the sugar substrate that the yeasts had available in these BF fractions. The extensibility of dough (L), as a predictor of the processing characteristics of dough, also points out protease activity [56]. The influence of BF addition level and PS on dough extensibility could be based on the high contribution of this protein content and, therefore, a minor gluten formation, results which are in line with earlier reports [29].…”