Development of a new generation instant pasta based on gluten-free raw materials and dietary fiber

Abstract

The production of instant pasta from non-conventional raw materials using dietary fibers is a promising field of development of both instant pasta and gluten-free food products intended for people who keep special diets. This paper considered the possibility of producing instant pasta from non-conventional wheat gliadin- or protein-free raw materials having similar properties (secaline, hordein, avenin). Rice, buckwheat and soy flour were chosen as the raw materials for the study. The study included laboratory works to identify structure-forming agents and plasticizers, as well as their optimum doses and ratios thus simulating the properties of wheat gluten in pasta prepared according to the traditional formula. The choice of food additives was based on the analysis of their influence on physical and chemical properties of semi-finished and finished products, as well as on manufacturing technology. Instant pasta prepared from gluten-free raw materials using structure-forming agents was characterized by better dry matter ratio, transferred to cooking water during brewing, higher protein content and lower fat content in finished products compared to instant pasta made from wheat flour. The maximum dosage of instant pasta made of non-traditional raw material of dietary fiber (inulin) is established, which does not have a negative impact on technological and consumer quality parameters of semi-finished and finished products.