Cooking Quality Of Pasta Research Articles

Steaming treatment effect on quality of nutritious pasta

Wheat semolina was supplemented with mushroom powder (8%), bengal gram dhal (15%) and defatted soy flour (9%) to prepare nutritious pasta having high protein, high fibre and low calories. Effect of steaming treatment (30 min) on pasta quality with respect to pasting properties, colour and texture was assessed. Results showed that steaming had a significant impact on the rheological properties of pasta starch and improved the cooking quality of pasta by minimizing cooking time and cooking losses. Significant increase in chewiness and springiness resulted in a desirable mouthfeel during eating. Brightness and transparency of product was enhanced with instantization (steaming).

Effect of Guar Gum on Processing and Cooking Quality of Nontraditional Pasta

AbstractThe effect on processing and cooking quality of pasta containing nontraditional ingredients and guar gum (GG) was characterized. Durum flour was fortified with soy flour or oat flour and with GG from three different vendors. Physical and chemical properties of GG at three concentrations (0.2, 0.3 and 0.4% w/v) varied among vendors. Protein and lipid contents were highest in soy flour than durum and oat flour. Bulk density, particle size distribution and water‐holding capacity varied among durum flour and all nontraditional ingredients. Mixograms indicated that GG increased dough strength of durum flour and the increased strength varied among vendors. Hydrated ingredients were extruded as spaghetti, and dried using high temperature drying (70C), before pasta quality analysis. The effects of GG and GG vendor on dough strength were manifested in differences in extrusion rate. Guar gum, regardless of vendor, had no effect on the cooking quality of pasta.Practical ApplicationsThere has been very limited information on properties, quality characteristics and functionality of the gums from various sources. Also, no literature was found that studied the effect of different commercial sources of guar gum (GG) on the processing properties and cooking quality of pasta containing nontraditional ingredients. Therefore, this study was undertaken with an aim to compare and characterize GG from different vendors of food‐grade gums and their subsequent effects on the processing and cooking quality of pasta containing nontraditional ingredients.

Durum wheat (Triticum durum Desf.) Mediterranean landraces as sources of variability for allelic combinations at Glu-1/Glu-3 loci affecting gluten strength and pasta cooking quality

With the aim of identifying durum wheat landraces (LR) with a potential use in breeding programs for gluten strength enhancement, the allelic combinations present at five glutenin loci were determined in a collection of 155 LR from 21 Mediterranean countries. A set of 18 modern cultivars (MC) was used for comparison. Gluten strength was determined by SDS-sedimentation test on grain samples from field experiments conducted during 3 years. A total number of 131 different allelic/banding pattern combinations were found. Taking together high (HMW-) and low (LMW-) molecular weight glutenin subunit loci resulted in 126 combinations in LR, but only nine in MC, which are characterized for having strong gluten. Two LMW-2 type models were identified in the collection and LMW-1 types were absent. LMW-2 was present in 78 % of MC, including the only three with outstanding gluten strength (Ocotillo, Claudio and Meridiano), while 14 % of the LR had LMW-2 and 6 % LMW-2−. In the LR a known combination LMW-2 (aaa) and three new ones had a positive effect on the gluten strength. LMW-2 models were found in high frequency in LR from Italy and the three Maghreb countries; from medium to low frequencies in genotypes from Turkey, Jordan, Lebanon, Portugal and Spain, and were absent in the remaining countries. The large variability found in LR proved their potential value in breeding to broaden the genetic basis of gluten quality improvement. Genotypes interesting for breeding purposes are identified.

Effect of semolina replacement with a raw:popped amaranth flour blend on cooking quality and texture of pasta

The replacement of semolina (SEM) with raw:popped (90:10) amaranth flour blend (AFB) in pasta making at 25, 50, 75, and 100 g/100 g levels (flour basis, 14 g of water/100 g) was carried out to evaluate the effects on cooking quality and texture of the supplemented pasta samples. Significant differences on cooking quality characteristics and texture of the pasta samples were observed. The pasta solid loss increased, weight gain and firmness decreased as the AFB level increased. The semolina pasta showed the lowest solid loss (7 g/100 g) and the highest weight gain (188.3 g/100 g) and firmness (1.49 N), whereas the amaranth blend pasta was the softer (around half of the firmness of semolina pasta) and lost the higher amount of solids (11.5 g/100 g). The raw and popped AFB was suitable for increasing the nutritional quality through dietary fiber and high quality protein and even to obtain gluten-free pasta with acceptable cooking quality (solid loss of 3.5 g/100 g higher than that considered as acceptable for semolina pasta). The amaranth blend used in this study enables the partial or total replacement of wheat semolina in pastas with acceptable cooking quality and texture.

Effect of the introduction of D-genome related gluten proteins on durum wheat pasta and bread making quality

Durum wheat (Triticum turgidum ssp. durum) is typically used to produce pasta. In some parts of the world, it is used to make bread but with inferior loaf volume and texture compared with common wheat bread. This study describes the effect on technological properties of pasta and bread made from durum wheat cv. Svevo (recurrent parent (S), HMW-GS null, 7+8) and two isogenic genotypes carrying pairs of additional subunits 5+10 (S 5+10) or 2+12 (S 2+12), normally present at the Glu-D1 locus in bread wheat. The semolina was re-ground to flour, mixed in various proportions with bakers flour and used to prepare loaves. The dough properties of the S 5+10 line were markedly different from Svevo, having over-strong, stable dough, low wet gluten and elasticity; S 2+12 also displayed stronger dough. Pasta prepared from these genotypes showed lower cooked firmness (adjusted for protein differences), ranked Svevo > S 5+10 = S 2+12. There were no other differences in pasta cooking quality. Bread loaf volume and loaf score decreased as more bakers flour was replaced by durum flour, but the decline varied with the genetic material and dosage. The greatest reduction in loaf volume occurred using S 5+10 and the least with S 2+12, which was similar to Svevo. Bake score was reduced with S 5+10 only. The best loaf was made using Svevo. This work shows that it is possible to manipulate the processing properties of pasta and durum–bread-wheat blends by altering the glutenin subunit composition. This represents an efficient tool to finely manipulate gluten quality in durum wheat.

Testenina obogaćena konopljinim brašnom - novi testeničarski proizvod

This paper describes the procedure for obtaining pasta enriched with hemp flour by substituting 5% of durum wheat semolina with hemp flour. In this way, a by-product of industrial hemp processing is returned to food processing as an auxiliary ingredient in the production of pasta. Thus, the nutritional profile of pasta is improved in terms of increased protein, fat and crude fiber content. Moreover, considering the chemical composition of hemp flour, the functional properties of pasta are improved in terms of antioxidant activity, increased content of macro- and micro elements and increased phenolic compounds content. At 5% substitution level, cooking and sensory quality of pasta was not altered. Pasta enriched with hemp flour is characterized by decreased cooking loss and lower surface stickiness, which is attributed to hemp proteins introduced into the formulation of the product.

Quality and nutritional properties of pasta products enriched with immature wheat grain

In this study, nutritional and sensory properties of pasta enriched with 30% immature wheat grain (IWG), a natural source of fructo-oligosaccharides (FOS), are evaluated. Colour and cooking quality, nutritional value and glycaemic index (GI) of pasta were assessed in comparison with commercially enriched inulin and 100% wholewheat pastas. IWG integration induced deep changes in colour, without negatively affecting the cooking quality of pasta, and promoted nutritional quality by increasing the fibre content; IWG pasta presented a remarkable leaching of FOS in cooking water, thus providing only 1 g of FOS per serving. IWG pastas showed a GI of 67 (dried) and 79 (fresh), not significantly different from commercial pasta products. IWG can be considered an interesting ingredient to obtain functional products ‘naturally enriched’ in FOS and fibre. Results about FOS leaching suggest that, in dealing with functional effects, the actual prebiotic content should be carefully considered on food ‘as eaten’.

Rheological Approaches Suitable for Investigating Starch and Protein Properties Related to Cooking Quality of Durum Wheat Pasta

AbstractStarch and protein properties of semolina and pasta samples were investigated using MVAG and GPT, which are generally used for starch and common wheat flour characterization. From two semolina, which have different starch and protein content and pasta‐making qualities, four spaghetti samples were produced and dried using low‐ or high‐temperature drying. Starch and protein arrangements in dried pasta were related to pasta cooking behavior. The tests discriminated semolinas according to their technological quality. Good quality semolina (A) exhibited a high pasting temperature, low hot viscosity, and high and earlier protein aggregation properties. In regard to pasta, when dried at a low temperature, spaghetti from sample A showed lower cooking loss than pasta from poor quality semolina (B), which is probably related to the low starch swelling and a strong network. The use of HT cycle lowered the differences in cooking quality and starch and protein properties related to the raw‐materials features.Practical ApplicationsThe development of a rapid method for evaluating semolina quality and how it relates to starch, protein properties and pasta cooking quality is of great interest for the pasta‐making industry. This research highlights that MVAG and GPT tests are able to discriminate semolina according to their technological quality in a short time and using a low amount of sample. In addition, the tests gave useful information for understanding the effect of both raw‐materials characteristics and drying conditions on starch and protein macromolecules in determining the final cooking quality.

A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality

SummaryThe best rheological test to differentiate dough and gluten strength and predict cooking quality of different durum wheat cultivars is not recognised yet. Sixteen durum wheat cultivars were grown at three locations in North Dakota using a randomised complete block design to compare different methods for measuring dough/gluten strength and to relate their results to pasta cooking quality. Different rheological tests were used to distinguish the weak, medium strong, strong and very strong gluten cultivars. Alveograph, gluten index and glutograph were the only tests that could differentiate between medium strong and strong gluten samples. Alveograph was the best method to predict gluten strength where few samples are available for assessment. In comparison with alveograph, the gluten index was faster and required less semolina and gave similar results as the alveograph. All tests had significant correlation with cooked spaghetti firmness and negative correlation with cooked weight.

Effects of adding dry gluten powder to common wheat flour on cooking quality of an Algerian homemade pasta, Rechta

The purpose of this study was to determine the effects of adding dry gluten powder on the cooking quality of an Algerian homemade pasta called rechta. The experiment was carried out with two commercials common wheat flours (flour I and II), enriched with 2 and 4% (w/w) dry gluten powder additives. For comparative objects semolina was used. The gluten was extracted by lixiviation from commercial flour, different from those used in pasta production, then dried and ground. Obtained dry gluten powder was characterized by its ash and protein contents. Results show that rechtaproduced from semolina had longer cooked time, highest cooked weight and the lowest cooking loss than rechta produced from common wheat flours or common wheat flours enriched with dry gluten powder. Rechta made from common wheat flour (I) recorded almost the same cooking time as rechta made from common wheat flour (II). Rechta made from common wheat flours (I and II) had very close cooked weight and cooking loss. The addition of dry gluten powder to common wheat flours reduced cooking loss of rechta; improved its firmness and decreased its stickiness judged by a sensory test. Key words: Homemade, rechta, flour, semolina, dry gluten powder, cooking quality.

Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition

Sowing time may impact semolina and pasta cooking quality by changing the environmental conditions during grain filling. The effect of an optimum and a delayed sowing time on semolina quality was studied by comparing six cultivars under irrigation, in order to isolate temperature from drought effects. Protein content was higher in the old cultivars and in the late sowings, according to the number of days with temperature between 30 and 40 °C during ripening. Gluten index increased as temperature rose to a threshold of about 30 °C, then decreased under higher temperatures. Mixograph parameters were less sensitive to high temperatures. Gliadin:glutenin correlated with gluten strength. Spaghetti firmness and protein content were positively correlated independently of sowing date. Cultivars Trinakria and Cappelli had the highest spaghetti firmness (900 and 828 g). Late sowings may represent a way of increasing pasta cooking quality whenever they place grain filling under thermal conditions able to increase protein percentage, although the accompanying decrease in yield may represent a drawback in environments prone to drought stress during ripening. The lower protein percentages of modern durum wheat cultivars under conventional sowing times results in a lower pasta cooking quality despite higher gluten strength.

Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing

The gluten protein network is of great importance for pasta cooking quality. Redox agents were used as a tool to impact the protein network formation during laboratory scale fresh pasta making (mixing and sheet rolling) and cooking. SE- and RP-HPLC data showed that disulphide bonds are formed in the pre-existing gluten protein network during cooking of fresh pasta and that, in the process, glutenin polymerisation occurs faster than gliadin–glutenin copolymerisation. The thiol blocking agent N-ethylmaleimide (245ppm, expressed on semolina, dry basis) and, to a lesser extent, the oxidising agent potassium iodate (70ppm), hindered glutenin polymerisation and gliadin–glutenin copolymerisation during cooking. However, the introduction of reactive thiol groups, by addition of the reducing agent glutathione (100ppm), resulted in faster gliadin–glutenin copolymerisation during cooking.

The impact of the protein network on the pasting and cooking properties of dry pasta products

Durum wheat semolina gluten and starch as well as processing conditions determine pasta cooking quality. This study investigated whether, for good organoleptic properties, a permanent protein network needs to be formed during pasta drying or can still be formed during cooking. The cooking quality of 16 spaghetti samples was related to the levels of sodium dodecyl sulphate extractable protein (SDSEP), starch gelatinisation temperatures as well as to the swelling properties of milled dry spaghettis. SDSEP levels in dry and cooked products varied between 31% and 56%, and 12% to 21% of total protein contents, respectively. The highest quality spaghettis had relatively higher levels of SDSEP in the dry product, low starch gelatinisation temperatures and swelling powers, and rigid particles. The lowest quality spaghettis had lower levels of SDSEP and higher gelatinisation temperatures. This work implies that high pasta quality results from an optimal degree of protein polymerisation during drying and/or the subsequent cooking.

Quality of spaghetti pasta containing Mexican common bean flour ( Phaseolus vulgaris L.)

The objective of this research was to study the effect of the addition of common bean flour to semolina on the cooking quality and total phenolic content of pasta. Pasta was obtained at three temperatures (60, 70 and 80 °C) and two levels of added common bean flour (15% and 30%); plain pasta (100% semolina) was used as control. Moisture, optimal cooking time, cooking loss, water absorption capacity, colour change, firmness and total phenolic and furosine contents were measured. The cooking time and water absorption were diminished in spaghetti pasta with added common bean flour; cooking loss increased and firmness decreased as a function of the bean flour percentage. A linear relationship between colour change and common bean flour content in pasta was found. Increases of furosine and phenolic contents in pasta with the addition of bean flour were observed.

THE EFFECT OF RESISTANT STARCH ADDITION ON VISCOELASTIC PROPERTIES OF COOKED SPAGHETTI

ABSTRACT Resistant starch is a good alternative to traditional fiber sources. From this point of view, it was used to enrich spaghetti, which is included in most diets. The effect of resistant starch addition on viscoelastic properties of spaghetti was investigated by stress–relaxation and creep tests. Tests were carried out with a TA‐XT2i texture analyzer. Relaxation and creep data were modeled by Maxwell, Peleg and Normand, Burgers, and Peleg. The three‐term Maxwell model and Burgers model were found to fit best to the relaxation and creep data, respectively. All samples started to lose their elastic behavior as cooking time proceeded. The parameters from the modeling of both stress relaxation and creep data showed that the addition of resistant starch resulted in spaghetti samples with similar viscoelastic values. However, data were different from those of the control. PRACTICAL APPLICATIONSThe increased consumption of spaghetti with added resistant starch is proposed for health reasons. Resistant starch is believed to be a good alternative for traditional fiber sources like bran. The research reported in this article is part of a study conducted on the rheological properties of spaghetti enriched with resistant starch. The aim was to introduce a new healthy food product, based on spaghetti enriched with resistant starch, with improved mouthfeel and texture. Durum pasta cooking quality is highly influenced by starch and gluten. Gluten contributes to the physical properties, such as viscoelasticity, of pasta. Viscoelasticity is one of the most important rheological parameters determining spaghetti quality, especially in formulations where starch is more dominant. To the best of our knowledge, the effect of resistant starch addition on the viscoelasticity of cooked spaghetti has not been studied before. We believe that with this article, this concept can be better understood especially for pasta products.

Influence of Gluten Proteins and Drying Temperature on the Cooking Quality of Durum Wheat Pasta

ABSTRACTIt is well known that gluten plays a major role in determining cooking quality in durum wheat pasta. This work is an attempt to systematically elucidate the role of gluten quantity and nature in determining cooking quality as a function of the drying cycle used in the manufacturing process. Gluten and starch were fractionated from two durum wheat cultivars possessing good and poor gluten quality. Either of them were then added back to the original base semolina to alter its protein content and to produce two semolina series with identical protein contents. Semolinas were processed into pasta and dried following three drying programs (low, medium, and high temperature). Cooking quality was determined with sensorial, chemical, and instrumental methods. The results indicate that optimum cooking time is governed by gluten quality. The positive effect on cooking quality of increasing gluten contents and of the application of HT drying is evident in weak gluten samples, but it is not significant in the strong gluten samples.

The influence of a (1→3)(1→4)‐β‐d‐glucan rich fraction from barley on the physico‐chemical properties and in vitro reducing sugars release of durum wheat pasta

SummaryThe effect of the addition of a β‐glucan fibre fraction from barley to durum wheat pasta was evaluated in terms of cooking characteristics, structure, texture and in vitro starch digestibility. Barley β‐glucan (BBG) fibre fraction was incorporated into pasta at 2.5%, 5%, 7.5% and 10% inclusion rates. Incorporation of the BBG fibre fraction to pasta attenuated reducing sugar release during in vitro digestion, the magnitude of reduction being related to the level of BBG fibre fraction inclusion. Changes to pasta cooking quality and texture were observed with BBG fibre fraction addition, including greater solid loss during cooking, increased pasta swelling and loss of hardness compared with the control pasta. Investigation of pasta microstructure and characterisation of starch gelatinisation events indicated that a combination of changes to the starch–protein matrix and the high water binding capacity of β‐glucan alters the physico‐chemical properties and digestibility of the pastas.

Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti

Spaghetti was prepared by replacing semolina with different amounts of lupin protein, in order to increase the protein content. A detailed investigation of the rheological properties of the dough and the cooking quality of pasta was performed in comparison to standard semolina spaghetti. Moreover, the effect of the addition of lupin protein on non-enzymatic browning was evaluated by measuring ε-furoylmethyllysine (furosine) and 5-hydroxymethyl-2-furancarboxaldehyde (HMF), which are considered useful indices of semolina quality and pasta processing conditions. Dried spaghetti fortified with 5% of lupin protein isolate has a colour and rheological features comparable with the semolina sample and also the behaviour during cooking results to be satisfactory. As far as the thermal damage is concerned, the furosine values of fortified spaghetti differ only marginally from standard pasta and the percentage lysine loss is quite small (ranging from 12.1% to 15.7%).

MICROSTRUCTURAL STUDIES OF PASTA AND STARCH PASTA

The processing methods for mung bean starch noodles were used to form “starch pasta” from various isolated wheat starches. The objective of this research was to evaluate the changes in the surface and internal structure of pasta and “starch pasta” made from various flours and wheat starch before and after cooking. Cooked “starch pasta” revealed a honeycomb-like internal structure similar to cooked pasta when viewed by scanning electron microscopy (SEM). The honeycomb-like structure of cooked pasta is mainly due to the coagulated protein embedded in the gelatinized starch. Swelling of cooked pasta is mainly due to the hydration and coagulation of protein rather than the gelatinized starch. The diameter of cooked starch pasta does not increase as much as that of cooked pasta. A fibrillar protein network of high cooking quality pasta was enveloped in a gelatinized starch, whereas low cooking quality products contained more diffuse gelatinized starch in a less extensive protein framework. Determination of pasta cooking quality was more dependent on a continuous protein network than the physicochemical properties of the gelatinized starch. In the absence of coagulated protein “starch pasta” strands fractured into small pieces and did not swell. This was in contrast to the pasta made from flour or durum wheat semolina which became swollen after 20 minutes of cooking.

Effect of Source and Proportion of Waxy Starches on Pasta Cooking Quality

ABSTRACTStarches from the endosperm of three types of total‐waxy cereals (bread wheat, maize, and barley) were used in reconstitution studies of durum wheat semolinas to investigate the effect of waxy starch on pasta cooking quality. The chemical composition and the pasting and gelatinization properties of the starches used in this study were evaluated to define the functional properties of each waxy starch. The rheological properties of dough semolinas were evaluated by small‐scale mixograph. Spaghetti was prepared using a small‐scale pasta extruder and its cooking quality was assessed using a texture analyzer. Cooked pasta firmness, resilience, and stickiness were measured. The substitution of semolina starch with waxy starches from different sources changed the functional properties of dough and their pasta quality. A decrease in firmness was detected in all the semolinas reconstituted with waxy starches. An increase in stickiness was found when semolinas with waxy starch from wheat were evaluated. No improvement in pasta quality should be expected if the waxy character is introduced in durum wheat.