Rheological Approaches Suitable for Investigating Starch and Protein Properties Related to Cooking Quality of Durum Wheat Pasta
Journal of Food Quality, ISSN: 0146-9428, Vol: 36, Issue: 2, Page: 133-138
2013
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Article Description
Starch 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. © 2013 Wiley Periodicals, Inc.
Bibliographic Details
Wiley
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