Agglomeration Properties of Semolina and Whole Wheat Flour Fortified with Flaxseed Flour

Formation of large wet agglomerates during nontraditional pasta manufacturing is problematic to the pasta industry. The objective of this research was to characterize the wet agglomeration properties of semolina and a whole hard white winter wheat flour fortified with fine flaxseed flour (FF) and coarse flaxseed flour (CF). The formulations used were semolina 100% (S), whole wheat 100% (WW), semolina-whole wheat (49:51) (SWW), semolina-flaxseed flour (SCF/SFF) (90:10), whole wheat-flaxseed flour (WWCF/WWFF) (90:10) and semolina-whole wheat-flaxseed flour (SWWCF/SWWFF) (39:51:10). Samples were hydrated to 30, 31, 32, 33 and 34% moisture content. The formation of the largest agglomerates occurred with SFF hydrated above 30% moisture. Limited large agglomerate formation was detected in WW, WWFF, SWW and SWWFF regardless of hydration level. The maximum hydration level recommended for each formulation to avoid the formation of large agglomerates was as follows: 30% for SFF, 32% for SCF, 33% for S, WWFF and SWWFF and 34% for WW, WWCF, SWW and SWWCF. Practical ApplicationsThe information provided by this study is useful for pasta manufacturers that want to incorporate nontraditional ingredients in their pasta products. This study characterizes and provides recommendations to avoid or minimize the formation of extremely large agglomerates during the hydration step of the pasta-making process, which is one of the main problems derived from utilizing nontraditional ingredients for pasta making. This study only addresses the incorporation of whole wheat flour and flaxseed flour; however, the information provided here can be applied to other nontraditional ingredients added to pasta. The magnitude of the problem may vary depending on the type of nontraditional ingredient, but the nature and origin of this problem will be the same.