EVALUATION OF DIFFERENT TYPES OF DOUGH FOR PASTAS

Document Type: Regular Paper

Authors

Department of Chemistry, Faculty of Exact Sciences and Technology, National University of Tucuman, Argentina

Abstract

Protein content and its effect on the quality of fresh pastas, obtained from dough prepared
with different formulas: semolina, wheat flour, gluten, wheat bran and soybean proteins, were evaluated
in this paper. Tests were carried out in the laboratory using raw materials from the same batch national
origin. Raw materials were mixed in an auxiliary kneading machine with a 500 g -capacity. The dough
was then stretched and cut manually into long strings of spaghettis of 2 mm- diameter. The following
parameters were analysed in 7 different doughs: a) Protein content, b) Humidity, c) Solid content in the
cooking water d) Sensorial analysis: colour, aroma, flavour and solidity. Results showed that the best
dough samples, from a sensorial point of view, had the following composition: 1) “000”-flour: 85% and
gluten: 15%, and 2) “000”-flour: 60%, semolina: 30% and gluten: 15%. The highest percentage of
proteins was determined in these types of dough. The soybean flour addition was not satisfactory,
considering the characteristics of aroma and flavour. Neither was the wheat bran addition, since it altered
the texture of the dough, not being appetizing for the consumer.

Keywords