Effect of wheat bran addition and screw speed on microstructure and textural characteristics of common wheat precooked pasta-like products

• Autorzy: Wojtowicz A. , Moscicki L.
• Języki publikacji: EN

Abstrakty

EN

The present paper describes the wheat bran addition on microstructure, texture, colour and sensory characteristics of enriched precooked pasta- -like products. Precooked pasta-like products were processed on a single screw extrusion-cooker TS-45 with L:D=16:1, shaped on the circular open die. Screw speed during the extrusion-cooking ranged from 60 to 120 rpm. Wheat bran were added in the amount from 5 to 25% of common wheat flour mass. The microstructure showed unmodified bran fractions at low screw speed, in turn higher rpm disrupted wheat bran cell walls. Hardness of dry pasta-like products, evaluated with the cutting test, was diminishing with a higher bran content in the recipe and was increasing with rpm applied. The firmness of hydrated products was decreasing with increasing bran addition (20 and 25% of bran in the recipe), whilst processing at low rpm caused poor quality of pasta-like products with great adhesiveness and stickiness. The higher bran content affected also the lower sensory notes. Colour measurement showed lower L* values for both raw and hydrated products with higher bran addition.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2011
• Tom: 61
• Numer: 2
• Opis fizyczny: p.101-107,fig.,ref.

Twórcy

autor

Wojtowicz A.

• Department of Food Process Engineering, University of Life Sciences in Lublin, Doswiadczalna 44, 20-280 Lublin, Poland

autor

Moscicki L.

Bibliografia

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Uwagi

PL

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