Effect of drying methods on the physical properties of durum wheat pasta

被引：25

作者：

Piwinska, Monika ^{[1
]}

Wyrwisz, Jaroslaw ^{[1
]}

Kurek, Marcin Andrzej ^{[1
]}

Wierzbicka, Agnieszka ^{[1
]}

机构：

[1] Warsaw Univ Life Sci, Div Engn Nutr, Fac Human Nutr & Consumer Sci, 159c Nowoursynowska, PL-02776 Warsaw, Poland

来源：

CYTA-JOURNAL OF FOOD | 2016年 / 14卷 / 04期

关键词：

pasta; vacuum-drying; cooking quality; physical properties; MAILLARD REACTION; ENERGY-CONSUMPTION; COOKING QUALITY; VACUUM; SPAGHETTI; MICROWAVE; TEMPERATURE; STARCH; MODEL; PEA;

D O I：

10.1080/19476337.2016.1149226

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of the study was to evaluate the effect of drying methods on the physical properties of pasta. Pasta was processed from durum wheat semolina and dried at low temperature in a drying oven, at very high temperature in a convection-air oven, and under reduced pressure in a vacuum-drier. Pasta after extrusion without drying was referred to as control. Cooking properties, color, and textural properties of the pasta were evaluated. The results show that drying method had a significant impact on the physical properties of pasta. Vacuum-drying resulted in bright yellow pasta characterized by high hardness, low adhesiveness, high water uptake, and low cooking losses. The study results demonstrate the beneficial effects of vacuum-drying on the physical properties of pasta.

引用

页码：523 / 528

页数：6

共 32 条

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