Thesis
Determining the optimal preparation temperature and particle size for fresh, pulse-based spaghetti
Washington State University
Master of Science (MS), Washington State University
05/2020
DOI:
https://doi.org/10.7273/000004105
Handle:
https://hdl.handle.net/2376/124769
Abstract
Pulses, such as yellow split peas, have grown in popularity in the food sector as a fortified functional ingredient. Pulses are known for a variety of nutritional benefits, such as high dietary fiber, high protein content, as well as having complementary essential amino acids to cereal grains. With a new global fascination with pulses, pulse research in the food sector is rapidly evolving. The research covered throughout this thesis was designed to optimize milling conditions and define optimal mill stream mixtures for the creation of straight grade flour for applications into bread and batter-based bake systems as well as determine the efficacy of pulse flour utilization for pasta production. For the milling study, results showed efficient milling of yellow split pea on a roller mill in producing a small particle size. In comparison to wheat, yellow split peas exhibited physical and chemical uniformity with limited differences among the mill streams. The largest, observed difference between yellow split peas and wheat is the substantially higher flour recovery observed with peas of ~99%. For the fresh pasta study, the quality of three different pulses, garbanzo beans (chickpeas), yellow split pea, and red lentils, were compared to a fresh semolina pasta as a quality standard. The effects of extrusion temperature and particle size on fresh pasta quality were examined. It was concluded that: (1) higher extrusion temperature and finer particle size generated the highest quality pasta in terms of cooking qualities and cooked texture; and (2) the best quality fresh pulse-based pasta was hot extruded garbanzo bean pasta made from medium particle-size flour. Future work is needed to determine how the application of pulses into traditional cereal-based products affects sensory properties and overall acceptability. Once completed quality standards for pulses and pulse flours can be determined.
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Details
- Title
- Determining the optimal preparation temperature and particle size for fresh, pulse-based spaghetti
- Creators
- Chelsea Ann Price
- Contributors
- Carolyn Ross (Advisor) - Washington State University, School of Food Science
- Awarding Institution
- Washington State University
- Academic Unit
- School of Food Science
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University
- Identifiers
- 99900890786101842
- Language
- English
- Resource Type
- Thesis