EFFECT OF SODIUM STEAROYL-2-LACTYLATE ON SOME QUALITY PARAMETERS OF PASTA MADE FROM DURUM-WHEAT SEMOLINA

Semolina from three durum wheat varieties (Stork-s, SZD 8, Attila) was blended with 0.25, 0.50, 1.00 and 2.00 \% w/w sodium stearoyl-2-lactylate (SSL). Quality parameters including mixing properties (farinograph and mixograph tests), gluten strength (SDS sedimentation test), cooking quality (aleurograph test) and color indices were assessed. SSL-free semolinas served as controls. SSL at all levels remarkably delayed dough developing time, increased stability and total areas under curve during mixing. Gluten strength significantly increased with the added SSL up to 1.0\% Addition of optimum amount (0.5\%) of SSL also improved the firmness of cooked pasta and increased its tolerance to overcooking. SSL had only minor effects on semolina yellow and brown indices. Optimum amount (0.5\%) of SSL added to the semolina resulted in an improved cooking quality of low protein or weak gluten varieties without sacrifying their superior color.