جستجوی مقالات مرتبط با کلیدواژه « آرد نول » در نشریات گروه « صنایع غذایی »

Quality of food products depends upon the quality of the raw materials and pasta as an important food product which is commonly used is not except from this rule. Nowadays pasta is consumed as one of the most favorite food around the world and is considered to be a constant food in the list of the Iranian families’ main meal gradually. In the most countries, pasta is produced from semolina, but in our country normally is produced from white flour that causes lower quality in final product. The goal of this research is considering the effects of using the white flour, semolina and mixture of these flours on the quality of pasta. Five types of white flour, semolina, mixed white flour and semolina with different ratios, including 50% white flour- 50% semolina, 75% white flour- 25% semolina, 75% semolina - 25% white flour were used in producing of pasta. The content of moisture, ash, protein, dry and moist gluten and gluten index was determined. Pasta samples quality were assessed through cooking, cooking loss & color tests. The results showed that the quality of pasta with ratio 75% semolina-25% white flour is similar to the quality of pasta which is produced from 100% semolina. Therefore, regarding the high price of durum wheat; manufacturer could use such flour instead of 100% semolina to produce high quality product

Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, I. R. Iran In order to produce high quality pasta, semolina; the durum wheat flour, is generally used. However, semolina is not available for every pasta factories in Iran. Hence, many of these factories use bread wheat flour (farina) to produce pasta. Consequently, the pasta may be of low quality and not suitable for export. The objectives of this study is to improve the quality of dough and the resultant spaghetti produced from farina using 0.5% (w/w, flour basis) hydroxypropyl cellulose (HPC). After preparation of dough with moisture content of 31.5%, the rheological properties of the dough were tested using Brabender Farinograph. The results showed that addition of HPC increased the dough development and stability times. The results of creep test (using Texture Analyser) revealed that addition of HPC increased the elasticity of the dough while its viscosity decreased. The results of cooking tests in distilled and salted water (2% w/w) showed that the HPC sample had longer optimum cooking time. Moreover, the HPC sample had higher water absorption and lower cooking loss than the control. Addition of HPC could improve the texture of the cooked spaghetti. Addition of salt to the cooking water increased both water absorption and cooking loss of the samples.