Effect of Additives on the Processing, Physical and Cooking Properties

of Pasta Containing Flaxseed Flour

Frank Manthey and Gurleen Sandhu

Department of Plant Sciences, North Dakota State University, Fargo, 58105, USA

ABSTRACT

Previous research indicates that flaxseed flour (FF) reduces pasta quality.  Research was conducted to determine the effectiveness of egg white powder (5% w/w), vital wheat gluten (5% w/w) and xanthan (2% w/w) in improving the processing, physical and cooking qualities of pasta containing FF (15% w/w).  Additives did not improve the processing properties, physical strength or tolerance to checking of FF-pasta.  Egg white powder and vital wheat gluten reduced cooking loss and cooked weight and increased cooked firmness of FF-pasta.  Xanthan did not affect cooking loss but did increase cooked weight and cooked firmness of FF-pasta.  Greatest cooked firmness of FF-pasta occurred with egg white powder and with egg white powder + xanthan.