engleski

Influence of Some Chemical Properties of Durum Flour on Pasta Quality

The pasta made of soft wheeat flour is difficult to obtain, and the final product of significantly lower quality than the product made of Triticum durum flour. In this paper the influence of chemical properties of pasta quality is determined, and it is compared with the properties of flour made from the soft wheat. Analyses whwre done with four samples of T. durum and two samples of soft wheat. In all of these samples mass fraction of water, ash, b-carotene, protein, wet gluten, starch, damaged starch, and lipid were deternined, and the sedimental test and the activity of a-amylase were analysed. Organoleptic estimation of pasta was done with a group of six assessorswho estimated the folowing: shape, surface conditions, smell, taste, stickiness and characteristic during cooking. The obtained results show that the pasta quality can be predicted by the content of protein, wet gluten and starch

durum flour ; chemical properties ; pasta quality

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