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Kalnina, S., Latvia Univ. of Agriculture, Jelgava (Latvia) | Rakcejeva, T., Latvia Univ. of Agriculture, Jelgava (Latvia) | Kunkulberga, D., Latvia Univ. of Agriculture, Jelgava (Latvia)

Whole grain flour can be considered as a good candidate for pasta fortification due to the health benefits. Literature reports pasta dough fortification with non-traditional ingredients and cereals. Therefore, the purpose of the current research was to investigate rheological properties of whole grain flour blends for pasta production. Flour blends were made from wheat flour (type 405) in a combination with other flours (whole grain wheat, rye or hull-less barley flour) in various proportions (from 10% to 50%). Wheat flour type 405 was used as a control. Rheological properties of dough were analysed using Farinograph AT (Brabender, GmbH and Co.KG., Germany) and starch gelatinization properties of flour starch using Amylograph-E (Brabender GmbH and Co.KG., Germany); moisture content of flour samples (AACC 44-15A from 2000). The results of present research demonstrate that rheological properties of dough decrease if the amount of whole grain flour in blend increases. It was concluded that water absorption and dough development time of dough with whole grain flour blends addition is less than the parameters of control wheat flour (type 405). However, a higher starch gelatinization was obtained for flour blends with whole wheat grain flour, comparing to blends with whole rye and hull-less barley grain flour, which mainly could be explained with a higher gluten content of whole wheat grain flour.

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