Improvement of qualitative, rheological and sensory properties of spaghetti produced from wheat flour by using gluten

Document Type : Research Article


1 M.Sc. Graduate, Department of Food Engineering, Sari Branch, Islamic Azad University, Sari, Iran

2 Assistant Professor, Department of Chemical Engineering, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran


Now, the quality of the spaghettis produced in our country, is not very good due to low levels of durum wheat and lack of appropriate technology for the preparation of wheat semolina. The aim of this work was to increase the quality of pasta by addition of gluten to dough formulation. In this research, cooking loss, adhesion, cooking time, resistance to defeat for a spaghetti filament, water absorption, dough development time, dough stability time and loosening the dough after 10 min were investigated. Results showed gluten was caused to a decrease in some factors including cooking loss (49%), adhesion (26%), resistance to defeat for a spaghetti filament (16.34%) and loosening the dough (32%) as well as an increase in cooking time (42%), water absorption percent (25%), dough development time (110.5%) and dough stability time (147%). Also, high levels of gluten were not caused to undesirable changes in spaghetti color and flavor, but decreased its adhesion and increased its firmness. Thus, using of the gluten up to 14% in dough has been improved the spaghetti properties.        


Main Subjects

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