title: Effects of relaxation of gluten network on rehydration kinetics of pasta.
abstract: The aim of this study was to investigate the effects of the relaxation of the gluten network on pasta rehydration kinetics. The moisture content of pasta, under conditions where the effects of the diffusion of water on the moisture content were negligible, was estimated by extrapolating the average moisture content of pasta of various diameters to 0 mm. The moisture content of imaginary, infinitely thin pasta did not reach equilibrium even after 1 h of rehydration. The rehydration of pasta made of only gluten was also measured. The rate constants estimated by the Long and Richman equation for both the pasta indicated that the rehydration kinetics of infinitely thin pasta were similar to those of gluten pasta. These results suggest that the swelling of starch by fast gelatinization was restricted by the honeycomb structural network of gluten and the relaxation of the gluten network controlled pasta rehydration kinetics.
authors.affiliation: a Division of Food Science and Biotechnology, Graduate School of Agriculture , Kyoto University , Kyoto , Japan.
authors.forename: Takenobu
authors.initials: T
authors.lastname: Ogawa
authors.forename: Ayako
authors.initials: A
authors.lastname: Hasegawa
authors.forename: Shuji
authors.initials: S
authors.lastname: Adachi
mesh_terms: D005440:Fluid Therapy; D005504:Food Analysis; D005983:Glutens / Q000737:chemistry*; D007700:Kinetics; D014867:Water / Q000737:chemistry*
chemical_list: D014867:Water; D005983:Glutens
keywords: gluten network; pasta; starch gelatinization; water diffusion