Effect of Formulation and Dough Hydration Level on Extrusion, Physical and Cooked Qualities of Nontraditional Spaghetti

Abstract

AbstractThe effects of formulation and dough hydration on extrusion, physical and cooking qualities of nontraditional spaghetti were determined. The formulations used for this experiment were semolina 100%, whole wheat 100%, semolina–whole wheat (49:51), semolina–flaxseed (90:10), whole wheat–flaxseed (90:10) and semolina–whole wheat–flaxseed (39:51:10). Flaxseed was incorporated as fine and coarse particles. Formulations were hydrated to 30, 31, 32, 33 and 34% before extrusion. Semolina required less pressure and mechanical energy during extrusion, had the brightest color, but had the poorest cooking quality when hydrated to 34% than to 30%. Inclusion of flaxseed flour in the formulation facilitated the extrusion process but decreased the flexibility, brightness, yellowness and cooked quality of the spaghetti. Better cooked quality was obtained for whole wheat spaghetti containing 49% semolina than for 100% whole wheat spaghetti. If both whole wheat and flaxseed flour are desired, then semolina–whole wheat–flaxseed (39:51:10) hydrated to 30–32% was the best formulation‐hydration combination.Practical ApplicationsThis study provides useful information for those pasta manufacturers that want to include nontraditional ingredients in their pasta products.