Abstract

The purpose of this study was to determine the effects of adding dry gluten powder on the cooking quality of an Algerian homemade pasta called rechta. The experiment was carried out with two commercials common wheat flours (flour I and II), enriched with 2 and 4% (w/w) dry gluten powder additives. For comparative objects semolina was used. The gluten was extracted by lixiviation from commercial flour, different from those used in pasta production, then dried and ground. Obtained dry gluten powder was characterized by its ash and protein contents. Results show that rechtaproduced from semolina had longer cooked time, highest cooked weight and the lowest cooking loss than rechta produced from common wheat flours or common wheat flours enriched with dry gluten powder. Rechta made from common wheat flour (I) recorded almost the same cooking time as rechta made from common wheat flour (II). Rechta made from common wheat flours (I and II) had very close cooked weight and cooking loss. The addition of dry gluten powder to common wheat flours reduced cooking loss of rechta; improved its firmness and decreased its stickiness judged by a sensory test.

Key words: Homemade, rechta, flour, semolina, dry gluten powder, cooking quality.