Abstract
Starch was isolated and yields and granule size distributions were determined at different steps during industrial pasta production and subsequent high-temperature drying (88 °C). The first drying steps rendered the starch granules in general and the small ones in particular less extractable, possibly due to increased physical inclusion or interaction between starch and gluten components. On the basis of analytical results, starches were divided in a first group containing those withdrawn before the pasta drier and a second group of starches that have undergone partial or complete drying. The latter starches showed higher gelatinization temperatures and viscosities and lower swelling powers and solubilities during gelatinization. It is suggested that the high-temperature pasta drying results in less permeable and thus more rigid starch granules. Keywords: Triticum durum; starch; interactions; pasta production
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