evaluation of different types of dough for pastas

protein content and its effect on the quality of fresh pastas, obtained from dough preparedwith different formulas: semolina, wheat flour, gluten, wheat bran and soybean proteins, were evaluatedin this paper. tests were carried out in the laboratory using raw materials from the same batch nationalorigin. raw materials were mixed in an auxiliary kneading machine with a 500 g -capacity. the doughwas then stretched and cut manually into long strings of spaghettis of 2 mm- diameter. the followingparameters were analysed in 7 different doughs: a) protein content, b) humidity, c) solid content in thecooking water d) sensorial analysis: colour, aroma, flavour and solidity. results showed that the bestdough samples, from a sensorial point of view, had the following composition: 1) “000”-flour: 85% andgluten: 15%, and 2) “000”-flour: 60%, semolina: 30% and gluten: 15%. the highest percentage ofproteins was determined in these types of dough. the soybean flour addition was not satisfactory,considering the characteristics of aroma and flavour. neither was the wheat bran addition, since it alteredthe texture of the dough, not being appetizing for the consumer.