Pasta from gluten-free African flours

OBJECTIVE

This process allows the production of pasta made from pure or mixed African raw material flours (legumes, cereals and other leaf or tubercule materials) using a technology classically used for the production of 100% durum wheat semolina pasta. African flours used are gluten free which implies slight modifications of the process conditions in comparison to those used for traditional wheat pasta process, especially related to the first hydration/mixing step. 

TECHNOLOGY DESCRIPTION

Pasta made from gluten free African flour (cowpea, teff and amaranth leaves) can be successfully produced by the use of a classical 100% wheat pasta press and by the same process steps with some slight modifications. As for classical wheat pasta, main process steps are needed: Hydration/mixing where water is progressively added to flour or mixes of flours to obtain a crumble dough and little agglomerates; Low temperature Extrusion step where the mixture passed through a single screw extruder which will develop the structure of the dough by pressure and shear stress, then pushed it through a die giving its final appearance; Drying step to make pasta shelf stable. It can be made at a different temperature/time, low temperature drying allowing to preserve the nutritional quality of pasta; Cooking step at the optimal cooking time (allowing starch to be cooked). 

The use of gluten free cereals and legume to made pasta leads however to some minor adaptation of process conditions. Hydration of the raw matters was reduced from 47 to 42-45% of flour dry basis depending of the flours. The mixing time has to be slightly reduced to 15 min instead of 20 min. Addition of ascorbic acid in water of hydration is needed to avoid excessive agglomeration phenomena rendering the dough no more available for the further extrusion step. The final pasta have been characterized according to their culinary (optimal cooking time, cooking losses, water uptake) and textural properties. Here are the pictures of low temperature dry pasta. 

CONTACT INFORMATION 

Name: Valérie MICARD  

Address: Institut Agro, 2 place Pierre Viala, 34060 MONTPELLIER, FRANCE  

Email: valerie.micard@supagro.fr  

Type of partner: University 

Name of Institution: Institut Agro Montpellier