Question

The use of ---------- as a flour modifier is proposed in order to permit the extrusion of the dough, in making uncooked pasta.

• A. Ascorbic acid
• B. Glyceryl monostearate
• C. Monosodium glutamate
• D. Benzoyl peroxide

Hint:

In extrusion technology, monoglycerides like Glyceryl Monostearate (GMS) prevent starch gelatinization and stickiness, which is critical for smooth high-pressure forming of pasta.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Flour modifiers and dough conditioners are used in pasta processing to improve the rheological properties of the dough.
They help facilitate mechanical operations like extrusion and maintain the structural integrity of the uncooked product.

Step 2: Detailed Explanation:
1. Glyceryl monostearate (GMS) is a widely used food emulsifier and surfactant.
In uncooked pasta making, adding GMS acts as a lubricant during the extrusion process.
It modifies the starch-protein network in the wheat semolina, reducing dough stickiness and friction inside the extruder barrel.
This results in a smoother surface, prevents sticking of the pasta strands, and enhances the cooking quality of the final product.
2. Ascorbic acid acts as an oxidizing agent to strengthen gluten, but is not primarily used for extrusion lubrication.
3. Monosodium glutamate is a flavor enhancer.
4. Benzoyl peroxide is a bleaching agent used to whiten flour.

Step 3: Final Answer:
Glyceryl monostearate is utilized as a flour modifier to facilitate the extrusion of uncooked pasta dough.