The Effect of Corn Flour to Rice Flour Ratio on the Edible Quality of Gluten Free Pasta
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Abstract:
In order to determine the optimum ratio of corn flour to rice flour for processing gluten-free pasta, this work compared the effects of different corn flour to rice flour ratios (1:9, 3:7, 5:5, 7:3 and 9:1) on edible qualities of gluten-free pasta, such as cooking loss, TPA texture, tensile property, and optimal cooking time. The results showed that, as the ratio was 3:7, the cooking loss and strength characteristics of gluten-free pasta reached 12.10% and 14.90 g, respectively. The hardness, spring, chewiness and gumminess also reached 105.67 g, 1.19 mm, 0.80 mj and 68.00 g, which was significantly better than the others. Results of scanning electron microscopy also indicated that the internal structure of gluten-free pasta before cooking is more dense and porosity is smaller void when the ratio of corn flour to rice flour was 3:7. Furthermore, a regular three-dimensional network structure was observed in the gluten-free pasta after cooking. However, the gluten-free pasta made of other corn flour to rice flour ratios had a poorer internal structure. Based on the above results, when the corn flour to rice flour ratio was 3:7, the edible quality of gluten-free pasta was better.
