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A study of the effect of the pasta lamination process by near infrared
spectroscopy Stefano Zardettoa,* and Marco Dalla Rosab
aQuality Assurance and Research & Development
Department, VOLTAN SPA, Via Dosa 24, 30300 Olmo di Martellago (VE), Italy. E-mail: stefanozardetto@voltan.biz
bDipartimento di Scienze degli Alimenti,
Università di Bologna, Sede di Cesena, P.za Goidanich, 60, 47023 Cesena (FC), Italy
ABSTRACT:
After mixing of the raw materials (durum wheat, pasteurised fresh egg and
water), the resulting dough is processed to the desired thickness by pressure extrusion or sheet-rolling. These two processes impart different mechanical work to the dough. The
specific mechanical energy (SME) is the amount of mechanical energy (work) dissipated as heat inside the product, expressed per unit mass of the material. This value is a
common measure of extrusion processes and is an important process parameter influencing the final characteristics of the product.
Keywords:
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