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.
CITATION STYLE
Delcour, J. A., Vansteelandt, J., Hythier, M. C., & Abécassis, J. (2000). Fractionation and reconstitution experiments provide insight into the role of starch gelatinization and pasting properties in pasta quality. Journal of Agricultural and Food Chemistry, 48(9), 3774–3778. https://doi.org/10.1021/jf991052e
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