Effects of relaxation of gluten network on rehydration kinetics of pasta

Abstract

The aim of this study was to investigate the effects of the relaxation of the gluten network on pasta rehydration kinetics. The moisture content of pasta, under conditions where the effects of the diffusion of water on the moisture content were negligible, was estimated by extrapolating the average moisture content of pasta of various diameters to 0 mm. The moisture content of imaginary, infinitely thin pasta did not reach equilibrium even after 1 h of rehydration. The rehydration of pasta made of only gluten was also measured. The rate constants estimated by the Long and Richman equation for both the pasta indicated that the rehydration kinetics of infinitely thin pasta were similar to those of gluten pasta. These results suggest that the swelling of starch by fast gelatinization was restricted by the honeycomb structural network of gluten and the relaxation of the gluten network controlled pasta rehydration kinetics.

The Effect of Various Dosages of Poly-Cereal Raw Materials on the Drying Speed and Quality of Cooked Pasta During Storage

“…In addition, a number of works also show similar results. 13,14,30 This comparative analysis with other studies indicates the reliability of the results obtained in this paper and the assumptions made.…”

“…As a result, a moisture content gradient forms in the center of the macaroni and on its surface, and the time required for balancing depends on the thickness of the pasta and the rate of moisture diffusion. 13 To describe the relationship between moisture content and equilibrium relative humidity, moisture sorption isotherms are studied. These data are useful for understanding the phenomena that occur during the drying or rehydration of food.…”

Use of purple durum wheat to produce naturally functional fresh and dry pasta

“…The lower value for water absorption in PDW respect to YDW, which was ascribable to higher fibre content in its semi-wholemeal flour (Table 1), did not correspond to an evident difference in the swelling index. This might be because the volume change was affected by water absorption, as well as by structure relaxation phenomena and by cooking losses (Ogawa, Hasegawa, & Adachi, 2014), in turn related to gluten strength that was lower in PDW.…”

Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch

“…The parabolic profile at the inner region reflected control of water absorption by water diffusion, but the flat profile near the surface could not be explained by simple water diffusion. Our previous study indicated that the rehydration kinetics near the pasta surface were governed by the relaxation of the gluten network (Ogawa et al ., ). Thus, the water absorption by the starch near the surface would be limited by the relaxation of the gluten network, and the limited relaxation could cause the flat profile near the surface.…”