Improvement of the texture and quality of cooked gluten-free pasta

G. LORENZO; V. LARROSA; A CALIFANO; N. ZARITZKY

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2016 vol. 70 p. 93 - 103

0023-6438

The effects of egg-proteins and water content on viscoelastic and quality properties of cooked gluten-free pasta wereanalyzed. Cooking properties included the determination of optimum cooking time (OCT = 10 min), water absorption,cooking loss, and total organic matter. Cutting force and texture profile parameters were also evaluated. Springiness,resilience, and adhesiveness were mainly controlled by the egg-protein content in the dough, while cooked pasta hardnessand the plateau modulus were negatively correlated with dough moisture. The obtained results were mathematicallymodeled, and a multiresponse optimization process was performed using individual desirability functions based on targetproperties of wheat flour pasta. These functions were combined into a single composite response (global desirability) todetermine the precise amount of the different components in the formulation to obtain high quality gluten-free cookedpasta. Optimized dough was prepared, cooked, and the predicted properties were experimentally validated.