The effect of the cress seed gum and pectin on the rheological properties of dough and gluten-free pasta texture

The gluten-free pasta needs to use materials that can simulate the viscoelastic properties of gluten in the dough and also have the ability to replace gluten. This study aims was replacement gluten in pasta based on cassava starch by using cress seed gum and pectin, check rheological properties of gluten-free pasta dough, quantitative and qualitative characteristics of pasta and optimization of pasta formulation. For this purpose, were added three levels of pectin gum (1%, 2% and 3%) and three levels of cress seed gum (0.5%, 1% and 1.5%) to formulations. Viscosity, shear stress and torque gluten-free dough were evaluated by Brokfield Viscometer. Product texture was evaluated by Instron Texture Analyzer. Evaluations of all results were carried out with Response Surface Methodology (RSM). The results showed that add pectin and cress seed gum in the 0.05% level had significant effect on paste viscosity, shear stress and the torque in dough. Also results showed pectin and cress seed gum in the 0.05% level had significant effect on texture consistency of cooked free-gluten pasta. At the end, RSM results showed add pectin and cress seed gum can increase viscosity, shear stress dough and the torque in dough. On the other hand texture results showed with increase gum level, increased consistency texture and then decreased procedure of texture consistency.