Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta

Diantom, Agoura; Carini, Eleonora; Curti, Elena; Cassotta, F.; D’Alessandro, Alessandro; Vittadini, Elena

doi:10.1016/j.foodchem.2015.04.026

Cited by 15 publications

(8 citation statements)

References 14 publications

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“…They reported gluten content in semolina to be 30.79%. High gluten content in the raw material is also responsible for the formation of a strong protein matrix in the pasta, which prevents the starch from rupturing during cooking, additionally improving the texture parameters of the pasta product (Diantom et al, 2016;Sobota and Zarzycki, 2013;Teteryczet al, 2019).…”

Section: Chemical Composition Of Semolina and Wheat Flour 72% Extract...mentioning

confidence: 99%

Improving wheat flour propertiesfor spaghetti processing using some improvers

2022

Egyptian Journal of Nutrition

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Section: Chemical Composition Of Semolina and Wheat Flour 72% Extract...mentioning

confidence: 99%

Improving wheat flour propertiesfor spaghetti processing using some improvers

2022

Egyptian Journal of Nutrition

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“…The high gluten content in semolina (30.79%) determines the high cooking quality of the pasta and reduction of cooking losses in comparison to common wheat flour pasta. High gluten content in the raw material is also responsible for formation of a strong protein matrix in the pasta, which prevents the starch from rupturing during cooking, additionally improving the texture parameters of the product (Diantom et al, 2016;Sobota and Zarzycki, 2013). Therefore, such pasta is also more resistant to overcooking.…”

Section: Raw Materials Analysismentioning

confidence: 99%

Substitution of semolina durum with common wheat flour in egg and eggless pasta

Teterycz

Sobota

Kozłowicz

et al. 2019

Acta Sci Pol Technol Aliment

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Background. The aim of the study was to determine the possibility of full or partial replacement of durum semolina with cheaper common wheat flour to obtain high-quality pasta. It also examined whether the addition of eggs could minimize qualitative changes in these products. Material and methods. In eggless, one-egg and two-egg pasta, semolina durum was substituted with common wheat flour to a degree of between 0-100%. The study was carried out in semi-technical conditions with the use of a MAC 30S-Lab Pasta Extruder and an EAC 30-Lab Pasta Dryer. The physicochemical parameters and cooking quality of the pasta samples were tested. Results. The results showed that the addition of the common wheat flour reduced the protein and dietary fibre content in the pasta, increased losses of dry matter during cooking, and decreased the yellowness index. However, it increased the weight increase index and shortened the cooking time. Adding eggs significantly improved the quality of the common wheat pasta. Conclusion. On the basis of the tests carried out, it was found that the addition of common wheat flour to eggless and one-egg pasta should not exceed 50% and 60%, respectively. It was shown that on adding two eggs, 100% of durum semolina could be replaced with common wheat flour without any significant deterioration in the quality of the product.

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“…Time Domain Nuclear Magnetic Resonance (TD‐NMR) provides information about molecular mobility and dynamics in complex foods (Van Duynhoven et al ., ), and can be used in an attempt to relate molecular dynamics with macroscopic properties in a multi‐level characterisation of food. With regards to pasta, TD‐NMR has been applied on noodles, shelf‐stable pasta (Kojima et al ., ; Carini et al ., ; Curti et al ., ; Diantom et al ., ), and complex ready‐to‐eat pasta meals (Carini et al ., ), where molecular mobility importantly contributed to the understanding of textural attributes. Real‐time Magnetic Resonance Imaging was used, in combination with microscopy, to study the cooking process of a single stand of spaghetti in glass tubes, to mimic the traditional cooking process (Bernin et al ., ; Steglich et al ., .…”

Section: Introductionmentioning

confidence: 99%

A multi‐scale characterisation of the durum wheat pasta cooking process

Littardi

Diantom

Carini

et al. 2018

Int J of Food Sci Tech

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A multi-level investigation was carried out to characterise uncooked to overcooked pasta. Macroscopic, mesoscopic and molecular properties were measured and their changes were clearly related to the process of cooking: hardness and viscoelastic decreased, moisture content and gelatinisation degree increased and 1 H molecular mobility changed. Principal component analysis (PCA) explained 82% (PC1: 47.7% and PC2: 34.3%), enabling the differentiation by cluster of different cooking phases: uncooked, undercooked (described by degree of gelatinisation and rigid protons' populations [FID and T 2 ]); medium-cooked (described by higher mobility protons [T 2 E1, T 2 E2 and %PopE2]), cooked at suggested cooking time (described by viscoelastic properties) and over-cooked pasta by molecular mobility parameters (T 2 D, T 2 E and %PopF). Nuclear magnetic resonance relaxometry was a valuable tool to describe the entire cooking process, whereas viscoelastic properties effectively characterised suggested cooking time.

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Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta

Cited by 15 publications

References 14 publications

Improving wheat flour propertiesfor spaghetti processing using some improvers

Improving wheat flour propertiesfor spaghetti processing using some improvers

Substitution of semolina durum with common wheat flour in egg and eggless pasta

A multi‐scale characterisation of the durum wheat pasta cooking process

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