Rheological, functional and nutritional properties of wheat/broad bean (Vicia faba) flour blends for pasta formulation

MARÍA A GIMENEZ; SILVINA R DRAGO; DARDO M DE GREEF; ROLANDO J GONZALEZ, MANUEL O. LOBO; NORMA C. SAMMAN

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2011 vol. 134 p. 200 - 206

0308-8146

The farinographic behavior of wheat flour blends nutritionally enhanced with broad bean (Vicia faba) flour. Three substitution levels were tested: 10, 20 and 30%. Spaghetti-type pasta was made from these blends, using a Brabender extruder with a non-compression screw and a nozzle with three 1.5 diameter holes. A temperature of 40º C and a speed of 60 rpm were applied. The cooked spaghetti were assessed for physical-chemical behavior, firmness and stickiness as traits of quality. The increase in the substitution level displays a rise in water absorption, and a decrease in dough development time with greater weakening. The resulting pasta presented acceptable cooking characteristics and sensory attributes, as well as a significant improvement of their protein content and quality. The addition of 30% of broad bean flour contributes to an important increase in the nutritional quality of the spaghetti without affecting their texture, flavor or physical-chemical properties.