The main objective of this study is to extract water-soluble barley (1→3) and (1→4)-β-d-glucans (β-glucans) from milled seeds of two common Tunisian barley cultivars (Manel and Rihane). A mixture of these barley β-glucans was added to spaghetti made with semolina of durum wheat. Cooking quality related traits of functional spaghetti made with durum wheat semolina was investigated. Four spaghetti samples prepared from semolina added with β-glucan ratios: 1, 3, 5 and 7 g/100 g; were developed and compared to the check. Samples were assessed for water absorption, optimal cooking time, cooking loss, swelling index, colour, carotenoids pigments, hardness, moisture, proteins and ash content. Results indicated that spaghetti added with Tunisian barley β-glucans have a good brightness and acceptable general aspect compared to the check. Spaghetti samples showed lower moisture and proteins contents and higher mineral contents and cooking loss. Lower swelling index and hardness properties were noted in incorporated pasta.

Background and objectives Soaking is a processing treatment used in different grain. The objective of the present work is to study the water absorption of bulgur (precooked, dried, and debranned durum wheat), at various temperatures (35, 50, 60 and 65°C) by measuring the moisture content with respect to time. The effect of soaking time and temperature on three dimensions was examined (length: “a (mm)”; crease side width: “b (mm)”; secondary width: “c (mm)”). Weight, volume, sphericity, and density of the precooked, dried, and debranned wheat kernel were also measured. Findings The results indicated higher water absorption capacity at higher temperature. Peleg's model was successfully used to evaluate water absorption during soaking. Peleg's model constants were investigated relative to temperature and confirmed a higher absorption capacity of water. Moreover, during soaking, all the dimensions as well as weight and volume percentages increased with time and temperature. The percent change of secondary width “c” was affected by both temperature and time soaked, indicating that it was the most important parameter controlling the deformation and shape of the kernel. Conclusion Bulgur kernel had higher water absorption due to the absence of the outer bran layer, which acts as a barrier for water absorption. Significance and novetly Modeling the water absorption of bulgur during soaking and measuring its size is important since it help industries to control the soaking operation and further cooking operation and then to optimize industrial process dishes based with bulgur.