Improvement of the texture and quality of cooked gluten-free pasta
- Larrosa, Virginia Judit
- Lorenzo, Gabriel
- Zaritzky, Noemi Elisabet
- Califano, Alicia Noemi
DOIAbstract
The effects of egg-proteins and water content on viscoelastic and quality properties of cooked gluten-free pasta were analyzed. Cooking properties included the determination of optimum cooking time (OCT = 10 min), water absorption, cooking loss, and total organic matter. Cutting force and texture profile parameters were also evaluated. Springiness, resilience, and adhesiveness were mainly controlled by the egg-protein content in the dough, while cooked pasta hardness and the plateau modulus were negatively correlated with dough moisture. The obtained results were mathematically modeled, and a multiresponse optimization process was performed using individual desirability functions based on target properties of wheat flour pasta. These functi...
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