Relationship between cooking quality of fresh pasta made from durum wheat and protein content and molecular weight distribution parameters

Abstract

Background and objectives Although proteins are known to have a dominant impact on pasta cooking quality for dry pasta, little information has been reported on associations between proteins and the cooking quality of fresh pasta. Therefore, the objective of this research was to assess associations between protein molecular weight distribution (MWD) parameters and cooking quality of fresh pasta made from durum wheat. Findings Semolina samples that had high protein contents produced fresh pasta with high cooked pasta firmness (CPF) and low cooked pasta weight (CPW) and cooking loss. Protein MWD parameters varied with their associations with pasta cooking quality. Variation in CPF was positively associated with combination of SDS extractable and unextractable gliadin and albumin +globulin fractions but negatively associated with SDS extractable polymeric protein fraction. The CPW was positively affected by extractable polymeric protein fraction, while impact of albumin +globulin fraction was negative. Conclusions Protein fractions had predominant and different roles on the variation of CPF and CPW of fresh pasta. Significance and novelty This research reports novel information on associations between fresh pasta cooking quality and protein MWD parameters. The research identified protein components that had dominant roles in determining pasta cooking quality of fresh pasta.

Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality

“…To the best of our knowledge, no studies about the fortification of fresh pasta with grape pomace regarding the quality of the gluten network and its relationship with sensory properties and antioxidant activity have been found in the literature. Fresh pasta is a traditional homemade product, which can be easily prepared, but the absence of the drying step [12] represents an important factor to take into account in order to evaluate how pasta performance and chemical characteristics can change when another ingredient is added to the formulation.…”