Fractionation and reconstitution experiments provide insight into the role of starch gelatinization and pasting properties in pasta quality.
Commercial durum wheat semolina was fractionated into protein, starch, water-extractable, and sludge fractions. The starch fraction was hydroxypropylated, annealed, or cross-linked to change its gelatinization and pasting properties. Spaghettis were made by reconstitution of the fractions, and their quality was assessed. Hydroxypropylated starches were detrimental for cooked pasta quality. Cross-linked starches made the reconstituted pasta firmer and even brittle when the degree of cross-linking was too high. These results indicate that starch properties play a role in pasta quality, although the gluten remains very important as an ultrastructure agent. It was concluded that, given a certain gluten ultrastructure, starch water uptake and gel properties and/or its interference with or breakdown of the continuous gluten network during cooking determine pasta quality.
Delcour
J A
JA
Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kardinaal Mercierlaan 92, B-3001 Heverlee, Belgium. jan.delcour@agr.kuleuven.ac.be
Vansteelandt
J
J
Hythier
M
M
Abécassis
J
J
D005502:Food; D013213:Starch / Q000737:chemistry*; D013816:Thermodynamics; D014867:Water / Q000737:chemistry
D014867:Water; D013213:Starch