Modificazioni delle proprietà strutturanti dell’uovo nella pasta fresca in relazione al ciclo di deposizione dell’ovaiola

The work aim was the evaluation of egg texturizing properties in fresh pasta, in relation to hen laying cycle. Rheological and mechanical properties of raw pasta produced in sheets for “lasagna” were significantly influenced by hen age. A reduction of dough elasticity with hen age increase was observed, while pasta sheets maximum break load and minimum break strain were recorded for pasta produced with eggs laid by 35 weeks old hens. With the hen laying cycle progress, the water uptake and the matter loss of fresh egg pasta during cooking increased. Such modifications are related to egg composition, particularly to albumen to yolk ratio reduction with a consequent lower content of ovalbumin, the main egg protein involved in structuring dough protein network