Quality characteristics of dried pasta enriched with buckwheat flour

Abstract

The addition of pseudocereal flours to semolina is becoming more and more popular to improve the nutritional quality of the resultant pasta. The aim of this study was the evaluation of several properties of commercial pasta made from a mixture of buckwheat flour and durum wheat semolina. The characterisation of products, belonging to different producers, focused on the evaluation of chemical and physical properties, such as water uptake and mechanical properties before and after cooking and surface characteristics. A sensory analysis was also performed in order to evaluate firmness, resistance to breaking and overall acceptability. The results highlighted high heterogeneity of the mechanical properties, solid loss and water absorption among the samples. The great variability could be explained by the different processing conditions adopted by each producer, particularly by the procedure used to form and shape the dough into the final product.

Textural attributes of wheat and gluten free pasta

“…The gluten network should be more developed by sheeting than by extrusion (Pagani et al, 1989) (Figure 9.6). In a recent work, Marti et al (2011a) reported low breaking strength for dry pasta prepared from composite flours and by sheeting, usually responsible for a more porous structure, and related to high cooking losses during cooking. On the other hand, the sheeting process by rolls allows the protein to align in a continuous network whose goodness strongly depends on protein quantity and quality (Figure 9.6).…”

“…In the extrusion process commonly used for semolina pasta production, the dough is submitted to significant shear stresses, which can weaken the poor quality protein structure (Pagani et al, 1989), but, at the same time, to pressure (9-10 MPa), responsible for giving the product a high compactness, and allowing it to withstand cooking (Petitot et al, 2009b). On the other hand, the roll-sheeting step that allowed a better alignment of the gluten strands (Pagani et al, 1989), accounting for low adhesiveness during cooking (Marti et al, 2011a). In a recent work, Marti et al (2011a) reported low breaking strength for dry pasta prepared from composite flours and by sheeting, usually responsible for a more porous structure, and related to high cooking losses during cooking.…”

Characteristics of Perennial Wheatgrass (Thinopyrum intermedium) and Refined Wheat Flour Blends: Impact on Rheological Properties

“…It has been reported that no gluten aggregation was found in IWG (Becker et al 1991), indicating that IWG flour is not suitable for preparing glutenbased foods such as bread and pasta. In regard to starch, changes in viscosity of cereal flours or starches during heating and cooling provide information on molecular changes promoted by processing conditions or ingredient interactions (Marti et al 2011). More information from a molecular standpoint (starch and protein) on this crop is required in view of a possible application of IWG flour cereal-based products.…”

An overview of the Italian market for 2015: cooking quality and nutritional value of gluten‐free pasta

“…categories #4 and 6) had similar a* and b* values ( P > 0.05). High a* values were observed for those GF pasta samples containing buckwheat flour and/or whole rice flour as main ingredient (categories #2, 7, 10, 5, respectively) as previously observed by other authors (Marti et al ., ). Also, L* values of GF pasta samples were all higher than 60, with the exception pasta samples made from corn and potato starches, lupine flour (#3) and whole rice flour (#7).…”