Effects of high-temperature drying on technological properties of pasta
1990
De Stefanis, E. | Sgrulletta, D.
Spaghetti samples of five Italian durum wheat cultivars were dried at two different temperatures (LT = 50 degrees C and HT = 90 degrees C) and then evaluated in relation to various quality parameters. All samples processed at LT were given low quality scores on the basis of the organoleptic judgement. The use of higher temperatures resulted in improved cooking quality; however, the magnitude of this improvement differed between cultivars, and only in two cases did the HT treatment assure a good cooking quality. No significant differences in beta-carotene content were found between spaghetti samples dried at LT and at HT. However, the surface of spaghetti processed at HT showed a more intense yellow colour (yellow index). Higher drying temperatures resulted in increased amounts of protein insoluble in 0.1 M acetic acid. A strong, highly significant correlation (r = 0.99, P < 0.00 1) was found between the amount of insoluble proteins in semolina and the quality scores of HT-dried spaghetti.
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