Naslov
Influence of Rheological Properties of Durum Flour on Pasta Quality

Autori
Perić, Ljiljana ; Ugarčić-Hardi, Žaneta ; Hackenberger, Dubravka ; Strelec, Ivica

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Brašno - kruh ’97. : proceedings of First Croatian Congress of Cereals Technologists with International Participation : proceedings / Ugarčić-Hardi, Žaneta - Osijek, 1998, 175-183

ISBN
953-97478-0-5

Skup
Croatian Congress of Cereals Technologists with International Participation (1 ; 1997)

Mjesto i datum
Opatija, Hrvatska, 13.11.1997. - 15.11.1997

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
durum flour; rheological properties; pasta quality

Sažetak
In this paper analyses were done with four samples of durum wheat flour and two samples of soft wheat flour. The rheological properties were determined by farinograph and extensograph (Brabender) according to standard and Irvine method. According to the Irvine method the rheological properties were cared out at two temperature (30 °C and 50 °C) with different content of water. Organoleptic estimation of pasta was done with a group of six assessors who estimated the following: shape, surface condition, smell, taste, stickiness and pasta characteristic during cooking. The obtained results show that the pasta quality can be predicted according to two parameters: maximal consistency of dough and width of graph 5 minutes after maximal consistency of dough. Conditions by which these parameters show connection with the pasta quality are established also.

Izvorni jezik
Engleski

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