Journal article

Publication year: 1985

Pages: 76-82

Journal: LWT - Food Science and Technology

Volume number: 18

Issue number: 2

ISSN: 0023-6438

Publisher: Elsevier

Abstract: 
Eight types of whey protein concentrates (WPC), grouped according to their N content and denaturation degree, were added to semolina milled from durum wheat. The mixture were prepared to obtain 3 N levels for each type of WPC; then they were processed into spaghetti on a 10 DN Brabender extruder. Torque and die pressure were measured during extrusion and cooking loss, mechanical resistance and taste were evaluated in the final spaghetti. In all cases processing conditions and spaghetti quality were affected by the addition of WPC. Two important processing aspects should be taken into account: drough stickiness which is observed when WPC with low medium denaturation degree is added, and dough softening when the percentage of supplemented WPC is increased and the degree of denatuartion is decreased. Mechanical resistance of dry spaghetti is affected by both factors. Cooking loss increases as the amount of WPC and its N content are increased, while taste is only affected by the amount of WPC added.

Harvard Citation style: GONZALEZ, R., DEGREEF, D., GORDO, N., TORRES, R., RENNER, E. and BRESSANELLO, M. (1985) ENRICHMENT OF MACARONI WITH ULTRAFILTRATED CHEESE WHEY PROTEINS, LWT - Food Science and Technology, 18(2), pp. 76-82

APA Citation style: GONZALEZ, R., DEGREEF, D., GORDO, N., TORRES, R., RENNER, E., & BRESSANELLO, M. (1985). ENRICHMENT OF MACARONI WITH ULTRAFILTRATED CHEESE WHEY PROTEINS. LWT - Food Science and Technology. 18(2), 76-82.