Simultaneous optimization of wheat heat moisture treatment and grape peels addition for pasta making

Abstract

Wheat starch and proteins functionality can be modified by applying heat moisture treatment, giving beneficial effects on flour technological properties and final product digestibility. The aim of this study was to optimize the conditions of wheat flour hydrothermal treatment (HMT) and the supplementation level with grape peels flour (GPF) and to characterize the optimum product. The effects of the independent variables (temperature, time, moisture level and GPF addition level) on flour viscosity, dough complex modulus and cohesiveness, pasta color, fracturability, polyphenols and dietary fibers contents, cooking loss, chewiness and resistant starch content were investigated. The optimum processing conditions and GPF level were found to be 64.35 °C, 3 h and 26.65% moisture for wheat HMT and 4.94% GPF supplementation. The results revealed that the polyphenolics, dietary fiber and resistant starch contents increased compared to the control. Dough complex modulus and pasta fracturability were higher than those of the control, while for chewiness lower value was observed. Protein and starch structural changes caused by HMT were observed by FT-IR and microstructure analysis. These results evidenced the opportunity to use HMT and GPF for pasta production, without significant negative effects on the quality and with many health benefits.