Effects of the Kind of Wheat Flour and Secondary Ingredients on the Cooking Properties of Handmade Pasta
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- Kita Noriko
- Faculty of Home Economics, Tokyo Kasei University
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- Nagao Keiko
- Faculty of Home Economics, Tokyo Kasei University
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- Kawamura Fujiko
- Faculty of Home Economics, Tokyo Kasei University
Bibliographic Information
- Other Title
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- 粉の種類及び副材料が手作りパスタの調理特性に及ぼす影響
- コナ ノ シュルイ オヨビ フクザイリョウ ガ テヅクリ パスタ ノ チョウリ トクセイ ニ オヨボス エイキョウ
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Abstract
The cooking properties of handmade pasta were studied. The kind of wheat flour used was first examined, and then dough and pasta with secondary ingredients added were tested by rheological measurements and a sensory evaluation. The results from RVA and farinograph measurements showed that hard wheat flour was most suitable for handmade pasta because of its mixing tolerance and greater chewiness. Dough with egg and soybean milk added had higher viscosity than the control dough from viscoelastic measurements. Pasta with egg and soybean milk added retained its hardness for longer than its non-supplemented equivalent according to breaking measurements and was effective for improving the texture of handmade pasta. The pasta samples with secondary ingredients added were most favored by the sensory evaluation, and had the better appearance and improved nutritional value.
Journal
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 37 (1), 65-70, 2004
The Japan Society of Cookery Science
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Details 詳細情報について
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- CRID
- 1390282679715936128
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- NII Article ID
- 110001171594
- 130004401099
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- NII Book ID
- AN10471022
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- NDL BIB ID
- 6856480
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- ISSN
- 13411535
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- NDL-Digital
- CiNii Articles
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- Abstract License Flag
- Disallowed