The Impact of Ascorbic Acid and Some Additives in the Rheological Properties of Doughs in Pasta from Agimi, Apache and Anchor Wheat

This study is a report about the latest researches in dough technology. Results are valid for Balkan countries. In recent years, a high temperature drying system has been established in high quality pasta production. Continuous increase in pasta production has brought an increase in demand for processed materials such as flour from wheat processing. The production with only flour is not enough to recover the major part of pasta consumption. For this reason new methods to improve the quality of pasta production with Tricitum aestivum flour are being investigated. We have been studying the usage of L-Ascorbic acid in the industrial level experimented in 2 types of pasta where in the first type is used only the wheat with high “glassness” and in the second type is used the flour by soft wheats with extra additives. Before the experiment in the industrial level, prior researches were made in the laboratory of “Miell Tirana” Company in Albania. Here a mixture of flour by soft wheats with extra ascorbic acid and wheats only with high “glassness” are used for the pasta production. These systems facilitate the use of processing techniques using high temperature drying systems. Pasta quality depends on too many factors like water temperature, dough, product itself, added methods of LAA, the first material and working conditions.