Mechanical Characteristics of Spaghetti Enriched with Whole Soy Flour

Authors: Nasehi, B., Mortazavi, S. A., Razavi, S.

Abstract:

The influence of full-fat soy flour (FFSF) and extrusion conditions on the mechanical characteristics of dry spaghetti were evaluated. Process was performed with screw speed of 10-40rpm and water circulating temperature of 35-70°C. Data analysis using mixture design showed that this enrichment resulted in significant differences in mechanical strength.

Keywords: Pasta, Mixture design, Enrichment, Texture.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1333827

References:

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