Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta

Physicochemical properties and water status of fresh pasta (both extruded and laminated) produced with recently designed mixers (Premix® and Bakmix®) that induce a uniform hydration of the solids and allow the formation of a dough in 1–2 s were evaluated. ent mixers affected the physicochemical properties considered more markedly in the extruded than laminated products. Fresh pasta produced with Premix® and Bakmix® was less extensible and harder (extruded samples) and exhibited higher solids loss during cooking than the control. The water status of fresh pasta was not affected by mixing in laminated products, whilst a stronger water–solids interaction (both at macromolecular (FW) and molecular (faster FID decay, larger% Pop A, bimodal T1 distribution) levels) was induced by the new mixers in the extruded products. Premix® and Bakmix® did not allow the development of a plastic and extensible continuous phase due to the shorter mixing time and/or different (lacking) kneading action and/or lower water available for proper gluten development.