Volume 17, Issue 102 (2020)                   FSCT 2020, 17(102): 103-115 | Back to browse issues page

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1- , Zar Research and Industrial Development Group , m-yahyavi@zarmacaron.com
2- Zar Research and Industrial Development Group
3- Associate professor, Tarbiat Modares University
Abstract:   (1385 Views)

Nowadays pasta products are consumed as one of the most popular foods in the world and
the position of this product in the food basket of Iranian families is gradually increasing. In this research, the effect of replacement of durum wheat semolina with hard wheat flour with two Teflon and bronze die at temperatures of 65 and 80°C on physicochemical, qualitative, texture properties, morphological characteristics, gelatinization and organoleptic features were studied. In terms of physicochemical tests, durum wheat semolina had higher protein content and gluten index with significant difference in comparison with hard wheat flour. There was a significant difference in moisture content between treatment and with an increase in temperature amount, moisture content decreased. With an increase in temperature amount, cooking value and cooking loss decreased, so the type of Teflon die also reduced the cooking loss. In the cooking value and cooking loss tests, the best score belonged to treatment M6 (Durum wheat semolina, Teflon die and drying temperature of 80o C) and the lowest score belonged to treatment M3 (Hard wheat flour, bronze die and drying temperature of 65o C). The result of texture analysis and scanning electron microscopy test showed that teflon die improved the texture of the treatments. There was no significant difference in X-ray diffraction test between treatments. Generally, treatment M6 was the best treatment in terms of technological and qualitative characteristics.

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Article Type: Original Research | Subject: food industry engineering
Received: 2019/02/26 | Accepted: 2019/12/15 | Published: 2020/07/31

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