Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour |
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Authors: | Teresa De Pilli Antonio Derossi Carla Severini |
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Affiliation: | Department of Science of Agriculture of Food of Environment (S.A.F.E.), University of Foggia, , 71100 Foggia, Italy |
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Abstract: | The cooking quality of pasta based on soft wheat flour and supplemented with three percentages of oat flour was studied. Results showed that oat flour modified deeply the cooking quality of spaghetti in comparison with samples based on only soft wheat flour. These effects were attributed to both starch‐lipid complex formation and presence of β‐glucans that weak gluten network. An increase in optimal cooking time with increase in oat percentages was observed (480 vs. 630 min). Samples enriched with oat flour showed a good‐quality cooking total organic matter (TOM values ranged from 1.4 to 2). |
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Keywords: | Cooking quality oat flour starch gelatinisation total organic matter |
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