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Background and objectives Although proteins are known to have a dominant impact on pasta cooking quality for dry pasta, little information has been reported on associations between proteins and the cooking quality of fresh pasta. Therefore, the objective of this research was to assess associations between protein molecular weight distribution (MWD) parameters and cooking quality of fresh pasta made from durum wheat. Findings Semolina samples that had high protein contents produced fresh pasta with high cooked pasta firmness (CPF) and low cooked pasta weight (CPW) and cooking loss. Protein MWD parameters varied with their associations with pasta cooking quality. Variation in CPF was positively associated with combination of SDS extractable and unextractable gliadin and albumin +globulin fractions but negatively associated with SDS extractable polymeric protein fraction. The CPW was positively affected by extractable polymeric protein fraction, while impact of albumin +globulin fraction was negative. Conclusions Protein fractions had predominant and different roles on the variation of CPF and CPW of fresh pasta. Significance and novelty This research reports novel information on associations between fresh pasta cooking quality and protein MWD parameters. The research identified protein components that had dominant roles in determining pasta cooking quality of fresh pasta.

The reliability of research is substantially linked with its methodology and design. The use of surveys is one of the methods that has been commonly used in research projects. Therefore, identifying the active state and classification of the mechanisms used by the survey studies can help increase the quality of future research. Accordingly, this study reviews the survey literature on Lean Construction to identify their common components along with their configurations. To achieve this goal, a total number of seventy studies were randomly sampled from the publications pool and reviewed. Afterwards, their bibliographic and content characteristics were extracted and analysed and a total of seven common components as well as three dominant configurations were found. Through a thematic analysis, twelve main themes were identified which were further sorted by their observed frequency. The result shows the relationship between the themes and the configurations applied by the studies so far. It also discloses an overall status of the survey research in Lean Construction which can be used as a valuable lead for researchers to decide for the orientation and design of their future research projects.