EFFECTS OF HYDROXYPROPYL CELLULOSE ON THE QUALITY OF WHEAT FLOUR SPAGHETTI

The effects of hydroxypropyl cellulose (HPC) on the quality of the ordinary wheat flour dough and spaghetti were studied. The determination of the rheological properties of the dough showed that the peak consistency, stability time, band width (determined by a farinograph), maximum force and elasticity (determined by a texture analyzer) of the HPC sample were higher while its viscosity was lower than those of the control. Scanning electromicrographs of the samples indicated that the HPC made a network on the surface of the starch granules. Based on the results, the HPC sample had higher water absorption, longer cooking time and less cooking loss than the control. Cooked HPC sample had higher cohesiveness and breaking point strength, while it had lower adhesiveness and stringiness than the control (determined by a texture profile analyzer). It also had better organoleptic and higher general acceptability than the control. PRACTICAL APPLICATIONS In some areas where semolina is not available for pasta production, ordinary wheat flour is one the choices. In this case, obtaining the appropriate pasta quality is a matter of concern. The results of this study can be useful for the pasta industry to produce pasta of improved quality from nonsemolina flours such as ordinary wheat or other cereal flours.