Effect of drying profiles on surface structure changes of durum wheat pasta during the boiling process

Ohmura, Masato; Matsumiya, Kentaro; Maeda, Takeyasu; Fujita, Akio; Hayashi, Yukako; Matsumura, Yukihiko

doi:10.1016/j.lwt.2022.114175

Cited by 2 publications

(2 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Typical characteristics for HT dried pasta consist in high firmness and low stickiness, due to the increased amount of stronger starch-protein interactions (Masato et al, 2021;Ohmura et al, 2023). Indeed, the higher lipid content detected in the semolina A could have contributed to strengthening the bonding of the other semolina compounds with starch granules resulting in a compact and harder network.…”

Section: Sensorial Propertiesmentioning

confidence: 99%

“…Traditionally pasta was dried at low temperature (LT, about 50 °C), however high temperature (HT, about 70 °C) and very hightemperature (VHT, above 80 °C) drying methods have been rapidly introduced and implemented by pasta industries (Ogawa et al, 2017). HT drying, regardless of raw material properties, increases the extent of protein denaturation, resulting in increased network rigidity and pasta firmness, improved cooking quality and sauce retention capacity, reduced drying time and microbial contamination (Masato et al, 2021;Tagliasco et al, 2021;Ohmura et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of semolina characteristics and pasta-making process on the physicochemical, structural, and sensorial properties of commercial durum wheat spaghetti

Carpentieri,

Larrea-Wachtendorff,

Ferrari

2024

Front. Food. Sci. Technol.

View full text Add to dashboard Cite

Introduction: This study aimed to investigate the effects of semolina characteristics and pasta-making processing on the quality of durum wheat spaghetti (A, B, and C) using a reverse engineering approach.Methods: Proximate composition, color, granulometry, pasting and thermal properties were determined to characterize semolina, while pasting, thermal and cooking properties, microstructure and sensory profile were evaluated for spaghetti.Results and Discussion: The sensory profile of sample A, in terms of higher yellowness and hardness, lower stickiness, agreed with the higher transition temperatures (60.07–74.6 °C) and enthalpy of amylose-lipid complexes, degree of starch gelatinization, pasting viscosities and compression force, lower water absorption, cooking losses (4.78 g/100 g), and adhesiveness (0.39 N/mm). Moreover, the microstructural analysis showed a network with denser areas, and starch granules strongly embedded in the gluten matrix for sample A with respect to samples B and C. These results might be ascribed to the semolina characteristics. Sample A was richer in starch (71.4%), lipid (1.6%), and protein (14.0%), and the higher drying temperatures affected protein crosslinking, starch organization, cooking properties, and appearance of spaghetti. The approach used in this study could be suitable in gathering the different phenomena occurring in pasta production process which concur to give spaghetti its distinctive quality.

show abstract

Section: Sensorial Propertiesmentioning

confidence: 99%