期刊
JOURNAL OF CEREAL SCIENCE
卷 49, 期 2, 页码 163-170出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2008.09.002
关键词
Fresh handmade pasta; Additives; Rheological characteristics; Mechanical properties
资金
- Apulia Region
The effects of the following additives on the amaranth (A), quinoa (Q) and oat (O) dough rheological properties and the extruded tagliatelle dough mechanical characteristics were evaluated: carboxymethylcellulose of sodium (CIVIC), whey protein isolate (WPI), casein (CAS), chitosan (CHIT) and pre-gelatinized starch (PS). The amaranth, quinoa and oat theological dough properties and amaranth, quinoa and oat tagliatelle mechanical characteristics were compared to those of their respective controls (ACTRL, QCTRL and OCTRL) and of the SEMOLINA sample. The storage modulus (G) and loss modulus (G '') values of the quinoa and oat doughs with PS were similar to those of the semolina dough. For all tagliatelle samples, WPI reduced the elastic modulus or Young's modulus towards that of the semolina tagliatelle. Moreover, the additives did not have particular influence on the tenacity with the exception of the amaranth tagliatelle added with WPI. (C) 2008 Elsevier Ltd. All rights reserved.
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