High‐amylose bread wheat and its effects on cooking quality and nutritional properties of pasta

Abstract

SummaryPasta samples were produced by replacing durum wheat semolina with high‐amylose bread wheat semolina‐type flour in proportions of 30%, 50% and 70%. Resistant starch content in uncooked pasta samples varied from 4.9% of total starch in high‐amylose pasta with 30% substitution of semolina, to 15.3% of total starch in 100% high‐amylose semolina pasta, achieving the levels established for the health claim. The high amount of resistant starch in cooked pasta caused a reduction of starch digestion rate in all samples with high‐amylose flour substitution compared to control. The expected glycaemic index lowered from 53.8 in control pasta (durum wheat semolina) to 48 in 100% high‐amylose pasta (bread wheat semolina). The inclusion of high‐amylose flour in proportion of 70% combined the best cooking and nutritional properties, but is expectable a further improvement in pasta quality with the adoption of tailored processing protocols.