EVALUATION OF ECONOMICAL PASTA PRODUCTS PREPARED FROM DURUM SEMOLINA YELLOW CORN FLOUR SOY FLOUR MIXTURES .1. MIXING PROPERTIES, CHEMICAL-COMPOSITION AND COLOR COMPONENTS

Dry noodle pasta products were prepared from durum semolina (DS) and from several blends of DS with yellow corn flour (YCF), full fat soy flour (SF) and defatted soy flour (DSF). Mixing properties, chemical composition and colour components were examined. Increasing levels of YCF, SF or DSF in blends remarcably increased dough strength, stability during mixing, dough development time (DDT), mixograph curve area (CA) and water amount required for development. Increasing amounts of SF or DSF either alone or in combination with YCF significantly increased total pasta protein, fat, ash and brownness. DS/YCF blends produced pasta products of lower protein but exhibited the best colour scores.