Using of soy bean (Glycine max) and quinoa (Chenopodium quinoa) flour to make homemade pasta without gluten.

Aware of the low availability of specifi c products to improve life quality of celiac patients, the objective of this paper was to elaborate different types of homemade pasta as an alternative to celiac patients that can’t have a diet based on gluten. The pastas were elaborated through the following steps: parcial homogenization, hydration, mixing and moulding of the lump, partition into fl at pasta and cooking in boiling water and salt. 40 nontrained testers without celiac disease evaluated sensorially the tested samples. The soy bean fl our pasta was better accepted than quinoa fl our pasta and it could be suggested as an alternative to the deprival of gluten nourishments. With the present study it can be concluded that pastas can be elaborated at home specially with soy bean fl our