Application Studies / Alternative Pasta Tested with a Forward Extrusion Method

Alternative Pasta Tested with a Forward Extrusion Method

Industry:

Food

Pasta

Attributes measured:

hardness

extrusion

toughness

firmness

Background

The demand for pasta made from a variety of alternative grains and legumes has risen in recent years. In this study three different types of alternative penne pasta were compared with a traditional wheat-based penne pasta. Barilla Penne was chosen as the traditional reference and De Boles Quinoa Plus Golden Flax Penne, Hodgson Mill Brown Rice Penne with Golden Milled Flax Seed, and POW! Green Lentil Penne were chosen for the alternative varieties.

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