Gluten Free Pasta Trial
Objective
Make a Gluten Free pasta with good processing and eating qualities.
Method
Ingredients
- Bindaze Yellow, wholegrain maize flour
- Vegebind P, cooked yellow pea flour
- Salt
- Xanthan Gum
- Guar Gum
- Water
Process
- Mix dry ingredients then add water and mix to a smooth dough
- Sheet dough
- Cut pasta strips
- Cook in boiling water
Observations
- Note initial sheeted dough, cohesiveness
- Note cooked pasta, visual and eating quality
Recipes
| Ingredient | Control | +5% Vegebind P |
+10% Vegebind P |
+15% Vegebind P |
|---|---|---|---|---|
| + Xanthan and Guar | ||||
| Bindaze Yellow | 100% | 95% | 90% | 85% |
| Vegebind P | 0 | 5% | 10% | 15% |
| Salt | 1% | 1% | 1% | 1% |
| Xanthan Gum | 0 | 0 | 0 | 0.50% |
| Guar Gum | 0 | 0 | 0 | 0.50% |
| Water | 70% | 70% | 70% | 70% |
Results
Control
- Very dry and tended to break up when sheeted
- Cooked and went quite mushy
5% Vegebind P
- Broke up when handling dry
- Pasta was better but slightly mushy
10% Vegebind P
- Held together better when dry
- Pasta better again and ate well
15% Vegebind P
- Good fresh pasta, good cohesive dough, possible could use less water
- Pasta good eating
- Best product, the addition of Xanthan and Guar gum helps with the cohesiveness of the dough.
Conclusion
A good eating Gluten Free pasta can be produced using Bindaze Yellow (heat treated wholegrain yellow maize flour) in combination with a good protein source, Vegebind P (pre-cooked yellow pea flour). The protein helps to retain moisture and improve the cohesiveness of the pasta dough. Addition of Xanthan Gum and Guar gum also helps to improve the overall resilience of the pasta dough for sheeting, extrusion and general handling of the dough for pasta production.
Gluten Free Pasta Vegebind P by 5%, 10%, 15%
Gluten Free Pasta Vegebind P by 5%
Gluten Free Pasta Vegebind P by 10%
Gluten Free Pasta Vegebind P by 15%
+ 0.5% Xanthan and 0.5% Guar Gum
