Effect of high temperature drying on gluten-free pasta properties

Stefano D'Amico, Jana Mäschle, Mario Jekle, Sandor Tömösközi, Bernadett Langó, Regine Schoenlechner

Research output: Contribution to journalArticlepeer-review

47 Scopus citations

Abstract

High temperature drying is commonly used for the production of durum wheat pasta because it induces superior product quality and reduces process costs. In respect to gluten-free noodles no information about high temperature drying is available. Aim of this study was to investigate the influence of high temperature drying on gluten-free pasta properties. Two types of gluten-free pasta (one amaranth/quinoa/buckwheat and second millet/white bean) were produced und dried under different conditions. Durum wheat pasta was used as a reference. Drying temperatures of 60, 80 and 100°C with optional pre-drying at 40°C for 0, 2 and 4h were applied. The influence of drying parameters on cooking quality (cooking loss, cooking weight), texture properties (firmness, elasticity and tensile strength), and protein solubility were determined. Higher drying temperature increased pasta properties significantly, especially texture. Pre-drying had a significant effect on most pasta properties. Compared to the millet/white bean pasta, the pasta from amaranth/quinoa/buckwheat exposed a higher degree of quality improvement after high temperature drying. The differences can be explained predominately by differences in the chemical composition, especially their amino acid composition. Texture properties reached values comparable to the wheat reference, but elasticity of the gluten-free pasta still needs further optimisation.

Original languageEnglish
Pages (from-to)391-399
Number of pages9
JournalLWT
Volume63
Issue number1
DOIs
StatePublished - 1 Sep 2015

Keywords

  • Amaranth
  • Gluten-free
  • High temperature drying
  • Pasta
  • Quinoa

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