Effect of semolina and absorption level on extrusion of spaghetti containing non‐traditional ingredients

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Abstract
Specific mechanical energy (SME), mechanical energy, extrusion rate and temperature of extruded spaghetti were monitored to determine the effects of semolina, hydration level and non‐traditional ingredients on pasta extrusion using a semi‐commercial pasta press with a fixed screw speed of 25 rpm. SME transferred to the dough during extrusion and the temperature of extruded spaghetti were greater with strong than with weak gluten semolina and at low than at high absorption levels. When compared with semolina hydrated to 300 g kg−1 absorption, SME transferred to the dough was 13 kJ kg−1 lower for semolina mixed with buckwheat (Fagopyrum esculentum Moench.) bran flour, 47 kJ kg−1 lower for semolina mixed with flaxseed (Linum usitativissimum L.) flour and 7 kJ kg−1 lower for semolina mixed with wheat (Triticum turgidum var. durum L.) bran. Weak gluten semolina, high absorption levels and non‐traditional ingredients reduced the mechanical energy required for extrusion more than they reduced extrusion rate. The target temperature for extruded spaghetti was 45 °C. The temperature of extruded spaghetti containing flaxseed flour was below 45 °C whereas the temperature of spaghetti containing wheat bran was above 45 °C, regardless of semolina type or absorption level. Copyright © 2006 Society of Chemical Industry

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