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

VIRGINIA LARROSA; GABRIEL LORENZO; ZARITZKY N. E.; CALIFANO A

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2016 vol. 70 p. 96 - 103

0023-6438

The effects of egg-proteins and water content on viscoelastic and quality properties of cooked gluten-free pasta were analyzed. Cooking properties included the determination of optimum cooking time (OCT ¼ 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 hardness and the plateau modulus were negativelycorrelated with dough moisture. The obtained results were mathematically modeled, and a multiresponse optimization process was performed using individual desirability functions based on target properties of wheat flour pasta. These functions were combined into a single composite response (global desirability) to determine the precise amount of the different components in the formulation to obtain high quality gluten-free cooked pasta. Optimized dough was prepared, cooked, and the predicted properties were experimentally validated