RHEOLOGY OF WHEAT DOUGHS FOR FRESH PASTA PRODUCTION: INFLUENCE OF SEMOLINA-FLOUR BLENDS AND SALT CONTENT |
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| Authors: | DONATELLA PERESSINI ALESSANDRO SENSIDONI CLAUDIO MARIA POLLINI† BRUNO DE CINDIO‡ |
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| Affiliation: | *Dipartimento di Scienze degli Alimenti Universitàdi Udine via Marangoni 97 33100 Udine, Italy;?Pavan S.p.a. via Monte Grappa 8 35015 Galliera Veneta Padova, Italy;?Dipartimento di Ingegneria Chimica e dei Materiali Universitàdella Calabria 87030 Arcavacata Rende Cosenza, Italy |
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| Abstract: | Dynamic measurements were made with a controlled stress rheometer to study the viscoelastic properties (G', G', δ) of wheat doughs (45% wb water content) for fresh pasta production prepared with different blends of durum wheat semolina and common wheat flour with different concentrations of sodium chloride. Increasing the semolina and sodium chloride content, increased the strength and the solid-like behaviour of semolina-flour blends. The physical properties of dough were strongly dependent on particle size distribution and salt addition. By manipulating semolina-flour ratio and ionic strength, it was possible to obtain semolina-flour doughs with a rheological behaviour close to that of pure semolina dough. |
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