Abstract
The cooking properties of handmade pasta were studied. The kind of wheat flour used was first examined, and then dough and pasta with secondary ingredients added were tested by rheological measurements and a sensory evaluation. The results from RVA and farinograph measurements showed that hard wheat flour was most suitable for handmade pasta because of its mixing tolerance and greater chewiness. Dough with egg and soybean milk added had higher viscosity than the control dough from viscoelastic measurements. Pasta with egg and soybean milk added retained its hardness for longer than its non-supplemented equivalent according to breaking measurements and was effective for improving the texture of handmade pasta. The pasta samples with secondary ingredients added were most favored by the sensory evaluation, and had the better appearance and improved nutritional value.
