Colour Assessment on Bread Wheat and Triticale Fresh Pasta

TAYLOR & FRANCIS INC

Año: 2010

p class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">Although durum wheat is the cereal of choice for pasta production, in many areas of Argentina pasta is made from bread wheat, since durum wheat is cultivated only in a small region of the country. The purpose of this work was determining the influence of different bread flours on the colour of laminated fresh pasta. Triticale flour was also studied. In addition, ash, protein and protein fractions of each flour were measured. Besides, the formulation was modified using different gluten, starch, and water concentrations. Pasta lightness and redness were affected mainly by the ash content, while yellowness was affected by the protein content of different flours. A similar effect was found when the formulation was substituted for starch and gluten, due to protein dilution and concentration, r