High temperature-short time pasta, processing: effect of formulation on extrudate properties
Effects of wheat type and functional ingredients on selected characteristics of pregelatinized pasta manufactured by high temperature-short time twin-screw extrusion were evaluated by physicochemical methods. Although wheat type exerted minor influence on maximum force, total organic matter, and water absorption index, both durum and hard wheats were suitable as raw materials for production of pregelatinized pasta. Most differences in quality characteristics of pasta supplemented with additives were attributable to effects glycerly monostearate. Neither disodium phosphate (1.0% nor wheat gluten 5.0%) substanially affected physicochemical properties related to textural quality.
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