Influence of Some Chemical Properties of Durum Flour on Pasta Quality

Ljiljana Perić1, Žaneta Ugarčić-Hardi1, Dubravka Hackenberger2

Faculty of Food Technology, F. Kuhača 18, 31000 Osijek, Croatia

The Croatian Academy of Science and Art, Institut for Scientific Research Work, F. Kuhača 29, 31 000 Osijek, Croatia

Article history:

Received March 21, 1997

Accepted June 13, 1997


T durum flour, chemical properties, pasta quality


The pasta made of soft wheat flour is difficult to obtain, and the final product is of significantly lower quality than the product made of Triticum durum flour.
In this paper the influence of chemical properties on pasta quality is determined, and it is compared with the properties of flour made from the soft wheat. Analyses were done with four samples of T. durum and two samples of soft wheat. In all of these samples mass fractions of water, ash, β-carotene, protein, wet gluten, starch, damaged starch, and lipid were determined, and the sedimental test and the activity of α-amylase were analysed. 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 by the content of protein, wet gluten and starch. 


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