Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta
- Sosa, Meli
- Califano, Alicia Noemi
- Lorenzo, Gabriel
DOIAbstract
This work analyzed the effect of quinoa flour and zein protein on the rheological, structural, and physicochemical characteristics of gluten-free pasta throughout the production process. Supplementing corn flour with quinoa increased dough protein content and greatly decreased the elastic behavior of the dough. Water diffusivity in the dough matrix during the drying process decreased in the presence of quinoa and was related to the smooth homogeneous surface of the dough. Cooking quality of the final product was explained in terms of the rheological and microstructural characteristics using mathematical models that related dough composition with structural parameters. The presence of zein seemed to weaken the protein network; microstructure...
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