EJPAU 2005. Spychaj R. , Gil Z. EFFECTS OF ADDING DRY GLUTEN POWDER TO COMMON WHEAT FLOUR ON THE QUALITY OF PASTA

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2005
Volume 8
Issue 1

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Spychaj R. , Gil Z. 2005. EFFECTS OF ADDING DRY GLUTEN POWDER TO COMMON WHEAT FLOUR ON THE QUALITY OF PASTA, EJPAU 8(1), #19.
Available Online: http://www.ejpau.media.pl/volume8/issue1/abs-19.html

EFFECTS OF ADDING DRY GLUTEN POWDER TO COMMON WHEAT FLOUR ON THE QUALITY OF PASTA

Radosław Spychaj, Zygmunt Gil
Department of Grain Technology, Agricultural University of Wrocław

ABSTRACT

The aim of this research was to determine the effects of adding dry gluten powder (DGP) on the properties of common wheat flour dough and pasta. The experiment was done using flours obtained from common winter wheat cultivars (Mikon, Pegassos), enriched with 3% and 6% dry gluten powder additives. For comparative purposes, semolina was used. The dry gluten powder originated from three producers and varied in terms of quality (water absorption, ash content). It was observed that the incorporation of dry gluten powder into common wheat flour brought about a higher carotenoid pigment content and lower L* and higher b* index values of pasta dough. Compared with common wheat flour products, pasta with added dry gluten powder showed less cooked weight and cooking loss, and more firmness. The Mikon cultivar flour pasta recorded a longer cooking time, more cooked weight and more cooking loss than the Pegassos cultivar flour pasta.

Key words: common wheat, dry gluten powder, quality, pasta.

Radosław Spychaj
Department of Grain Technology,
Agricultural University of Wrocław
Norwida 25/27, 50-375 Wrocław, Poland
ph. (+48 71) 3205272
fax. (+48 71) 3287124
email: rspychaj@poczta.fm

Zygmunt Gil
Department of Grain Technology,
Agricultural University of Wrocław
Norwida 25/27, 50-375 Wrocław, Poland
ph. (+48 71) 3205272
fax. (+48 71) 3287124
email: zgil@ozi.ar.wroc.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.