چكيده لاتين :
Protein content and its effect on the quality of fresh pastas, obtained from dough prepared with different formulas: semolina, wheat flour, gluten, wheat bran and soybean proteins, were evaluated in this paper. Tests were carried out in the laboratory using raw materials from the same batch national origin. Raw materials were mixed in an auxiliary kneading machine with a 500 g -capacity. The dough was then stretched and cut manually into long strings of spaghettis of 2 mm- diameter. The following parameters were analysed in 7 different doughs: a) Protein content, b) Humidity, c) Solid content in the cooking water d) Sensorial analysis: colour, aroma, flavour and solidity. Results showed that the best dough samples, from a sensorial point of view, had the following composition: 1) “000”-flour: 85% and gluten: 15%, and 2) “000”-flour: 60%, semolina: 30% and gluten: 15%. The highest percentage of proteins was determined in these types of dough. The soybean flour addition was not satisfactory, considering the characteristics of aroma and flavour. Neither was the wheat bran addition, since it altered the texture of the dough, not being appetizing for the consumer.
