Influence of some protein additives on physical properties of pasta
Wianecki, M. | Dudzis, A. | Krawczuk, J.(Akademia Rolnicza, Szczecin (Poland). Katedra Technologii Zywnosci)
Usefulness of soya isolates, vital gluten, pea flour, powdered eggs, powdered milk, cottage cheese and yeast on physical properties of pasta were tested. The yield of deformed pieces, mass increase ratio and cooking losses of pasta were determinated. The yield of deformed pasta fluctuated from 6.7 to 60.3 percent. The lowest value was in case of pasta with powdered milk, but with an addition of yeast was the highest. The mass increase ratios changed from 2.2 (10 percent of DANPRO DS. soya isolates) to 3.5 (20 percent of yeast). The cooking losses for the pasta with 5 percent pea flour addition was the lowest (1.5 percent) and for 8 percent powdered eggs addition was the highest. 13 from 44 samples of pasta indicated cooking losses below 8 percent
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Central Agricultural Library