Production of Pastas with Bread Wheat Flour

MARTÍNEZ CS; BUSTOS MC; LEÓN AE

Modernization of Traditional Food Processes and Products (ISEKI Food Series Volume 11)

Springer

Lugar: Viena; Año: 2012;

Pasta, a traditional food with high consumer acceptance because of its convenience, palatability and nutritional quality, is consumed around the world. The preferred ingredient to make pasta is durum wheat semolina, obtained by milling durum wheat seeds (Triticum durum Desf.) Unfortunately, durum wheat grows under a relatively narrow range of climatic conditions; it cannot be cultivated in areas where the weather is too cold, too warm or too wet. When pasta is produced in areas far from durum wheat cultivation areas, bread wheat (Triticum aestivum L.) flour is often blended with durum or used to produce pasta, the results is a good quality product, but not yellow in color and not as resistant to overcooking as pasta produced from durum wheat semolina. Considering the limitations just mentioned, it is very common to find pasta made from bread wheat flour, especially in products consumed by people who prioritize price over quality. Pasta made with bread wheat flour has been compared with pasta made with durum wheat semolina. Cooking and textural properties, and sensory evaluation of pasta made from both types of wheat showed that with bread wheat flour it is possible to obtain pasta with similar quality compared with those made from durum wheat semolina.