The formulations and the operative conditions of the processes involved in the production of buckwheat gluten free pasta were investigated. Buckwheat flour alone and/or in combination with maize and rice flours was used to make balanced formulations that, coupled with emulsifier and stabilizers (monoglycerides of fatty acids, propylene glycol alginate and/or flour of carob and guar), appropriate technologies (gelatinization of flour), and conventional pasta making process, allowed to achieve excellent nutritional and cooking quality properties. The presence of buckwheat flour in the formulation (49.2–99.4%) resulted in an experimental pasta with a high protein and dietary fiber content (values ranging from 8.9 to 11.2% d.w., and 8.9–14.4% d.w, respectively), hence making the innovative products suitable for celiac patients. The combined use of 0.1% propylene glycol alginate, 0.5% monoglycerides of fatty acids, and the gelatinization of mixed flour (buckwheat, maize, rice) allowed to obtain pasta with the highest cooking quality and texture.

Gelatinization and pasta making conditions for buckwheat gluten-free pasta

De Arcangelis E.;Cuomo F.;Trivisonno M. C.;Marconi E.;Messia M. C.
2020

Abstract

The formulations and the operative conditions of the processes involved in the production of buckwheat gluten free pasta were investigated. Buckwheat flour alone and/or in combination with maize and rice flours was used to make balanced formulations that, coupled with emulsifier and stabilizers (monoglycerides of fatty acids, propylene glycol alginate and/or flour of carob and guar), appropriate technologies (gelatinization of flour), and conventional pasta making process, allowed to achieve excellent nutritional and cooking quality properties. The presence of buckwheat flour in the formulation (49.2–99.4%) resulted in an experimental pasta with a high protein and dietary fiber content (values ranging from 8.9 to 11.2% d.w., and 8.9–14.4% d.w, respectively), hence making the innovative products suitable for celiac patients. The combined use of 0.1% propylene glycol alginate, 0.5% monoglycerides of fatty acids, and the gelatinization of mixed flour (buckwheat, maize, rice) allowed to obtain pasta with the highest cooking quality and texture.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11695/94082
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