Effect of high temperature drying on gluten-free pasta properties

- Two gluten-free pasta types were produced based on amaranth/quinoa/buckwheat or millet/white bean.
- The effect of high temperature drying (80 and 100 °C in comparison to 60 °C) on pasta properties was investigated.
- High temperature drying improved pasta texture and cooking behaviour of gluten-free pasta.
- Elasticity of gluten-free pasta was improved, but still remained below the values for wheat pasta.

High temperature drying is commonly used for the production of durum wheat pasta because it induces superior product quality and reduces process costs. In respect to gluten-free noodles no information about high temperature drying is available. Aim of this study was to investigate the influence of high temperature drying on gluten-free pasta properties. Two types of gluten-free pasta (one amaranth/quinoa/buckwheat and second millet/white bean) were produced und dried under different conditions. Durum wheat pasta was used as a reference. Drying temperatures of 60, 80 and 100 °C with optional pre-drying at 40 °C for 0, 2 and 4 h were applied. The influence of drying parameters on cooking quality (cooking loss, cooking weight), texture properties (firmness, elasticity and tensile strength), and protein solubility were determined.Higher drying temperature increased pasta properties significantly, especially texture. Pre-drying had a significant effect on most pasta properties. Compared to the millet/white bean pasta, the pasta from amaranth/quinoa/buckwheat exposed a higher degree of quality improvement after high temperature drying. The differences can be explained predominately by differences in the chemical composition, especially their amino acid composition. Texture properties reached values comparable to the wheat reference, but elasticity of the gluten-free pasta still needs further optimisation.