SEARCH

SEARCH BY CITATION

ABSTRACT

A high temperature-short time, twin-screw extrusion process was utilized to manufacture pregelatinized pasta on a pilot-plant scale. Effects of wheat type and selected additives on color properties of dry and rehydrated pasta products were evaluated by instrumental means. Wheat type most strongly influenced instrumental color values of pregelatinized pasta. Formulation of pasta with 1.0% disodium phosphate increased saturation index of dry pasta while addition of 5.0% wheat gluten increased lightness index of rehydrated pasta. Raising levels of glyceryl monostearate from 0.75 to 2.0% increased lightness of dry and rehydrated products.