Mechanical and rheological properties of fresh egg pasta as affected by shell egg production factors

The aim of this work was to study the influence of hen age and housing system on egg performances in fresh pasta production, focusing on mechanical and rheological properties of pasta. Samples of pasta were prepared with eggs laid by Hy‐Line Brown hens (from 27 to 68 weeks old) housed in conventional cage, barn and organic systems. Only hen age significantly affected pasta properties. In particular, as regards raw pasta, the loosest structure was obtained using eggs laid by the youngest hens (27–30 weeks old). On the contrary, in cooked pasta, the weakest structure was observed when eggs were laid by hens aged 53–68 weeks. However, differences, although significant, were small and thus most likely not sensorially perceivable. Significant correlations were found between mechanical and rheological properties of raw fresh egg pasta, meaning that small deformation measurements are as valuable as large deformation tests for the characterisation of this product.