Influence of vegetable powders on the rheological properties of pasta dough

Abstract

Technologies for the manufacture of functional flour products must ensure their quality and consumption properties (sensory characteristics, structure, consistency, etc.), reduce the negative impact of food ingredients, which are not compatible with the functional properties of the protein-carbohydrate complex of flour and increase food security. Currently, an important role in expanding the range of pasta is the use of nontraditional raw materials. To meet the needs of consumers, pasta is fortified with protein, dietary fiber, trace elements, etc. The rheological properties of the dough can be chemically improved, using oxidizing agents (ascorbic acid, azodicarbonamide, calcium peroxide, etc.), acidic substances (lactic, acetic acids) or enzymes. The aim of the presented research is to investigate the influence of rosehip and chokeberry powders on the rheological properties of pasta dough.