Precooked Pasta

Extrusion-Cooking Techniques: Applications, Theory and Sustainability

Volumn , Issue , 2011, Pages 99-117

  Wójtowicz, Agnieszka ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Dough moisture; Internal microstructure of pasta; Pasta like products; Precooked pasta; Raw materials; Wheat

Indexed keywords

EID: 84882350984     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9783527634088.ch7     Document Type: Chapter

References (31)

1. Wójtowicz, A. (2003) Evaluation of extrusion-cooking processing of precooked pasta. PhD Thesis, Akademia Rolnicza, Lublin (in Polish).
2. Kruger, J.E., Matsuo, R., and Dick, J. (1996) Pasta and Noodle Technology, American Association of Cereal Chemistry Inc., USA.
3. Li, J. and Vasanthan, T. (2003) Hypochlorite oxidation of field pea starch and its suitability for noodle making using an extrusion cooker. Food Res. Inter., 36 (4), 381-386.
4. Oh, N. and Sheen, S. (2002) Instant pasta with improved cooking quality, Patent WO/2002/045526.
5. Wang, N., Bhirud, P., Sosulski, F., and Tyler, R. (1999) Pasta-like product from pea flour by twin-screw extrusion. J. Food Sci., 4, 671-678.
6. Oh, N., Seib, P., Ward, A., and Deyoe, C. (1985) Noodles IV. Influence of flourprotein, extraction rate, particle size, and starch damage on quality characteristics of dry noodles. Cereal Chem., 62 (6), 441-446
7. Wójtowicz, A. (2006) Influence of semolina moisture content and process parameters on some quality parameters of precooked pasta. Acta Agrophys., 8 (1), 263-273 (in Polish, abstract in English).
8. Kim, Y., Wiesenborn, D., Lorenzen, J., and Berglund, P. (1996) Suitability of edible bean and potato starches for starch noodles. Cereal Chem., 73 (3), 302-307.
9. Manthey, F., Yalla, S., Dick, T., and Badaruddin, M. (2004) Extrusion properties and cooking quality of spaghetti containing buckwheat bran flour. Cereal Chem., 81 (2), 232-236.
10. Wójtowicz, A. (2008) Influence of legumes addition on proceeding of extrusioncooking process of precooked pasta. TEKA Commission of Motorization and Power Industry in Agriculture, 8a, 209-216.
11. Wójtowicz, A. (2009) Influence of white bean addition on selected parameters of extruded precooked pasta. Acta Agrophys., 13 (2), 543-553 (in Polish, abstract in English).
12. Wójtowicz, A. and Móscicki, L. (2009) Evaluation of selected quality characteristics and texture of gluten-free precooked pasta. Abstract Book, 5th International Congress Flour- Bread'09, Opatija, Croatia, p. 34.
13. Huber, G.R. (1988) Extrusion cooking applications for precooked pasta production, Wenger Manufacturing Co.
14. Wójtowicz, A. (2006) Influence of extrusion parameters on some texture characteristics of precooked semolina pasta. Acta Agrophys., 8 (4), 1049-1060 (in Polish, abstract in English).
15. Wójtowicz, A. and Móscicki, L. (2009) Influence of extrusion-cooking parameters on some quality aspects of precooked pasta-like products. J. Food Sci., 74 (5), E226-E233.
16. Wójtowicz, A. (2005) Influence of some functional components addition on microstructure of precooked pasta. Pol. J. Food Nutr. Sci., 14/55 (4), 417-422.
17. Fardet A., Abecassis, J., Hoebler, C., Baldwin, P., Buleon, A., Berot, S., and Barry, J. (1999) Influence of technological modifications of the protein network from pasta on in vitro starch degradation. J. Cereal Sci., 30, 133-145.
18. Pagani, M.A. (1986) Pasta and Extrusion Cooked Foods, Elsevier Applied Science Publishers, London and New York.
19. Malcolmson, L. and Matsuo, R. (1993) Effect of cooking water composition on stickiness and cooking loss of spaghetti. Cereal Chem., 70 (3), 272-275.
20. Thorvaldsson, K., Stading, M., Nilsson, K., Kidman, S., and Langton, M. (1999) Rheology and structure of heat-treated pasta dough: influence of water content and heating rate. Lebensm. -Wiss. U Technol., 32 (3), 154-161.
21. Wójtowicz, A. (2007) The influence of monoglyceride and lecithin addition on some cooking quality of precooked pasta. Pol. J. Food Nutr. Sci., 14/55 (4), 417-422.
22. Rho, K., Seib, P., Chung, O., and Deyoe, C. (1988) Noodles. VII. Investigating the surface firmness of cooked oriental dry noodles made from hard wheat flours. Cereal Chem., 65 (4), 320-326.
23. Wójtowicz, A. (2004) Influence of ascorbic acid on texture of extruded precooked pasta. Acta Agrophys., 4 (2), 589-599 (in Polish, abstract in English).
24. Abecassis, J., Abbou, R., Chaurand, M., Morel, M.H., and Vernoux, P. (1994) Influence of extrusion conditions on extrusion speed, temperature, and pressure in the extruder and on pasta quality. Cereal Chem., 71, 247-253.
25. Debbouz, A. and Doetkott, C. (1996) Effect of process variables on spaghetti quality. Cereal Chem., 73 (6), 672-676.
26. Wójtowicz, A. (2009) Influence of wheat bran addition on functional and sensory characteristics of precooked pasta products. Book of Abstracts, 17th Internationale Conference of IGV GmbH, Bergholz-Rehbrücke, Germany, p. 39.
27. Edwards, N., Izydorczyk, M., Dexter, J.E., and Biliaderis, C. (1993) Cooked pasta texture: comparison of dynamic viscoelastic properties to instrumental assessment of firmness. Cereal Chem., 70 (2), 122-126.
28. Matsuo, R. and Irvine, G. (1971) Note on an improved apparatus for testing spaghetti tenderness. Cereal Chem., 48, 554-558.
29. Matsuo, R., Malcolmson, L., Edwards, N., and Dexter, J.E. (1992) A colorimetric method for estimating spaghetti cooking losses. Cereal Chem., 69 (1), 27-29.
30. Smewing, J. (1997) Analyzing the texture of pasta for quality control. Cereal Foods World, 42 (1), 8-12.
31. Cunin, C.,Handschin, S.,Walther, P., and Escher, F. (1995) Structural changes of starch during cooking of durum wheat pasta. Lebensm. -Wiss. U Technol., 28, 323-328.