Influence of Gluten Proteins and Drying Temperature on the Cooking Quality of Durum Wheat Pasta

Cubadda, R.; Carcea, Marina; Marconi, Emanuele; Trivisonno, Maria Carmela

doi:10.1094/cchem-84-1-0048

Cited by 117 publications

(99 citation statements)

References 23 publications

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“…Petitot et al (2009) also reported increased hardness in pasta dried at high temperatures. Similar results were obtained by Cubadda, Carcea, Marconi, and Trivisonno (2007), who investigated the influence of drying temperature on the cooking quality of durum wheat pasta. Figure 2 shows the results for pasta adhesiveness.…”

Section: Textural Propertiessupporting

confidence: 84%

Effect of drying methods on the physical properties of durum wheat pasta

Piwińska

Wyrwisz

Kurek

et al. 2016

CyTA - Journal of Food

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The aim of the study was to evaluate the effect of drying methods on the physical properties of pasta. Pasta was processed from durum wheat semolina and dried at low temperature in a drying oven, at very high temperature in a convection-air oven, and under reduced pressure in a vacuumdrier. Pasta after extrusion without drying was referred to as control. Cooking properties, color, and textural properties of the pasta were evaluated. The results show that drying method had a significant impact on the physical properties of pasta. Vacuum-drying resulted in bright yellow pasta characterized by high hardness, low adhesiveness, high water uptake, and low cooking losses. The study results demonstrate the beneficial effects of vacuum-drying on the physical properties of pasta.Efecto de los métodos de secado en las propiedades físicas de la pasta de trigo duro RESUMEN El objetivo de este estudio fue evaluar el efecto de los métodos de secado en las propiedades físicas de la pasta. Se procesó la pasta de semolina de trigo duro y se secó a baja temperatura en un horno de secado, a una temperatura muy alta en un horno de convección por aire, además de bajo presión reducida en un desecador al vacío. La pasta después de la extrusión sin secado se usó como muestra control. Se evaluaron las propiedades de cocinado, el color y las propiedades texturales de la pasta. Los resultados mostraron que el método de secado tuvo un impacto significativo en las propiedades físicas de la pasta. El desecado al vacío tuvo como resultado una pasta amarilla caracterizada por una alta dureza, una baja adhesión, un alto contenido de agua y una reducida pérdida de volumen en el cocinado. Los resultados de este estudio demostraron los efectos beneficiosos del desecado al vacío en las propiedades físicas de la pasta. ARTICLE HISTORY

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Section: Textural Propertiessupporting

confidence: 84%

Effect of drying methods on the physical properties of durum wheat pasta

Piwińska

Wyrwisz

Kurek

et al. 2016

CyTA - Journal of Food

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“…Drying is the end phase of pasta processing, and this can also influence the final cooking quality of the pasta (Cubadda et al 2007). Pasta yellowness is the result of concurrent chemical and physical factors.…”

Section: Pasta Processing Conditions That Affect the Yellow Pigment Dmentioning

confidence: 99%

The colours of durum wheat: a review

et al. 2014

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Abstract. Pigments are essential to the life of all living organisms. Animals and plants have been the subjects of basic and applied research with the aim of determining the basis of the accumulation and physiological roles of pigments. In crop species, the edible organs show large variations in colour. In durum wheat grain, which is a staple food for humans, the colour is mainly due to two natural classes of pigment: carotenoids and anthocyanins. The carotenoids provide the yellow pigmentation of the durum wheat endosperm, and consequently of the semolina, which has important implications for the marketing of end products based on durum wheat. Anthocyanins accumulate in the aleurone or pericarp of durum wheat and provide the blue, purple and red colours of the grain. Both the carotenoids and the anthocyanins are known to provide benefits for human health, in terms of decreased risks of certain diseases. Therefore, accumulation of these pigments in the grain represents an important trait in breeding programs aimed at improving the nutritional value of durum wheat grain and its end products. This review focuses on the biochemical and genetic bases of pigment accumulation in durum wheat grain, and on the breeding strategies aimed at modifying grain colour.

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“…Shorter cooking time was required for fresh SN (3.45 min) compared to CN (5.15 min). Investigations have shown that gluten content governs the optimum cooking time (Cubadda et al 2007; Fig. 5 Effect of wall materials on viability of L. plantarum during storage of freeze dried microcapsules at 4°C.…”

Section: Optimum Cooking Time and Solid Lossmentioning

confidence: 99%

“…Error bars represent standard deviation of means (n=3) Dipin et al 2012). Incorporation of probiotic microcapsules decrease the gluten level that allows the rapid gelatinization, and reduces the cooking time (Cubadda et al 2007). Choy et al (2013) reported that significant reduction in the cooking time for noodles containing buckwheat flour due to the physical disruption of the gluten matrix which in turn provided a path for rapid water absorption into noodle.…”

Section: Optimum Cooking Time and Solid Lossmentioning

confidence: 99%

“…The application of temperature can influence the viability of encapsulated probiotic cells in the fresh or dried noodles during cooking. Factors such as simultaneous starch gelatinization and protein coagulation during cooking, causes major structural changes that affect the cooking quality of fresh or dried noodles (Torres et al 2007;Cubadda et al 2007;Choy et al 2013;Silva et al 2013). Hence, this work is focused on the effect of noodle processing conditions on noodle quality and encapsulated cell viability.…”

Section: Introductionmentioning

confidence: 99%

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Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

et al. 2014

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Noodles are staple cereal food in many countries; however addition of encapsulated probiotics into noodle formulation, its effect on noodle quality and cell viability has not yet been reported. The aim of this study was to prepare microencapsulated Lactobacillus plantarum (MTCC 5422) by freeze drying with wall material combinations such as fructooligosaccharide (FOS), FOS +whey protein isolate (WPI), and FOS+denatured whey protein isolate (DWPI) to evaluate best wall system. Results showed that FOS+DWPI wall system provided better protection to cells after drying, during storage (60 days, 4°C) and in simulated acidic and bile conditions. Further, FOS+DWPI encapsulates were incorporated into noodle formulation and evaluated the noodle quality and probiotic cell viability of cooked noodle obtained from two different production methods: (i) fresh and (ii) dried (room temperature dried -RTD, 28°C and high temperature dried -HTD, 55°C). The quality characteristics (cooking time, solid loss, texture, colour and sensory profiles) of FOS+DWPI encapsulates incorporated cooked noodles (both fresh and dried) were found to be acceptable. On evaluation of encapsulated probiotic bacteria L. plantarum cell viability, 93.63 % and 62.42 % cell survival was obtained in fresh noodles before and after cooking respectively. However, 80.29 % (RTD) and 64.74 % (HTD) of encapsulated cells were viable in dried noodles, after cooking there was complete survival loss. This study suggested that fresh noodle was found to be a suitable carrier system to deliver viable cells. This is first report on influence of probiotic microcapsules in noodle processing.

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Influence of Gluten Proteins and Drying Temperature on the Cooking Quality of Durum Wheat Pasta

Cited by 117 publications

References 23 publications

Effect of drying methods on the physical properties of durum wheat pasta

Effect of drying methods on the physical properties of durum wheat pasta

The colours of durum wheat: a review

Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

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