title: Structure-quality relationship in commercial pasta: a molecular glimpse.
abstract: Presence and stability of a protein network was evaluated by fluorescence spectroscopy, by protein solubility studies, and by assessing the accessibility of protein thiols in samples of commercial Italian semolina pasta made in industrial plants using different processes. The pasting properties of starch in each sample were evaluated by means of a viscoamylograph. Magnetic resonance imaging (MRI) was used to evaluate water distribution and water mobility in dry pasta, and at various cooking times. The molecular information derived from these studies was related to sensory indices, indicating that protein reticulation was dependent on the process conditions, which affected water penetration, distribution, and mobility during cooking. Products with a crosswise gradient of water mobility once cooked had the best sensory scores at optimal cooking time, whereas products with a less compact protein network performed better when slightly overcooked.
authors.affiliation: Dipartimento di Scienze Molecolari Agroalimentari, Università di Milano, Via Celoria 2, I-20133 Milano, Italy.
authors.forename: Francesco
authors.initials: F
authors.lastname: Bonomi
authors.forename: Maria Grazia
authors.initials: MG
authors.lastname: D'Egidio
authors.forename: Stefania
authors.initials: S
authors.lastname: Iametti
authors.forename: Mauro
authors.initials: M
authors.lastname: Marengo
authors.forename: Alessandra
authors.initials: A
authors.lastname: Marti
authors.forename: Maria Ambrogina
authors.initials: MA
authors.lastname: Pagani
authors.forename: Enzio Maria
authors.initials: EM
authors.lastname: Ragg
mesh_terms: D003296:Cooking; D005433:Flour / Q000032:analysis*; D005504:Food Analysis; D006801:Humans; D009682:Magnetic Resonance Spectroscopy; D011506:Proteins / Q000032:analysis; D013213:Starch / Q000737:chemistry; D013649:Taste; D014867:Water / Q000032:analysis
chemical_list: D011506:Proteins; D014867:Water; D013213:Starch