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标题：Substitution of semolina durum with common wheat flour in egg and eggless pasta
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作者：Dorota Teterycz ; Aldona Sobota ; Katarzyna Kozłowicz 等
期刊名称：Acta Scientarum Polonorum - Technologia Alimentaria
印刷版ISSN：1644-0730
电子版ISSN：1898-9594
出版年度：2019
卷号：18
期号：4
页码：439-451
DOI：10.17306/J.AFS.0722
出版社：Agricultural University of Poznan Press
摘要：BACKGROUND :The aim of the study was to determine the possibility of full or partial replacement of durum semolina with cheaper common wheat flour to obtain high-quality pasta. It also examined whether the addition of eggs could minimize qualitative changes in these products. METHODS :In eggless, one-egg and two-egg pasta, semolina durum was substituted with common wheat flour to a degree of between 0–100%. The study was carried out in semi-technical conditions with the use of a MAC 30S-Lab Pasta Extruder and an EAC 30-Lab Pasta Dryer. The physicochemical parameters and cooking quality of the pasta samples were tested. RESULTS :The results showed that the addition of the common wheat flour reduced the protein and dietary fibre content in the pasta, increased losses of dry matter during cooking, and decreased the yellowness index. However, it increased the weight increase index and shortened the cooking time. Adding eggs significantly improved the quality of the common wheat pasta. CONCLUSIONS :On the basis of the tests carried out, it was found that the addition of common wheat flour to egg-less and one-egg pasta should not exceed 50% and 60%, respectively. It was shown that on adding two eggs, 100% of durum semolina could be replaced with common wheat flour without any significant deterioration in the quality of the product.
关键词：common wheat flour;durum semolina;eggs;pasta
其他关键词：pasta, common wheat flour, durum semolina, eggs