Effects of Different Drying Conditions on Water Absorption and Gelatinization Properties of Pasta

Food and Bioprocess Technology

Volumn 6, Issue 8, 2013, Pages 2000-2009

  Zhang, Lifen ^a   Nishizu, Takahisa ^a   Hayakawa, Shiho ^a   Nakashima, Rie ^a   Goto, Kiyokazu ^a  

^a GIFU UNIVERSITY   (Japan)

Author keywords

BAP method; Drying conditions; Gelatinization rate; Pasta; Ultrasonic; Water absorption

Indexed keywords

AMYLOSE-LIPID COMPLEX; BAP METHOD; COOKING TEMPERATURES; DRYING CONDITION; GELATINIZATION PROPERTIES; PASTA; THE SCANNING ELECTRON MICROSCOPES (SEM); X-RAY DIFFRACTOGRAMS;

GELATION; SCANNING ELECTRON MICROSCOPY; STARCH; ULTRASONICS; WATER ABSORPTION; X RAY DIFFRACTION;

DRYING;

EID: 84880961305     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0976-5     Document Type: Article

References (45)

1. Abecassis, J., Chaurand, M., Metencio, F., & Feillet, P. (1989). Einfluss des wassergahaltes der teigwaren bei der hochtemperaturtrocknung. Getreide Mehl und Brot, 43, 58.
2. Abecassis, J., Faure, J., & Feillet, P. (1989). Improvement of cooking quality of maize pasta products by heat treatment. Journal of the Science of Food and Agriculture, 47(4), 475-485.
3. Baiano, A. C., & Nobile, M. A. D. (2006). Influence of drying temperature on the spaghetti cooking quality. Journal of Food Engineering, 76, 341-347.
4. Barnes, P. L., Day, K. W., & Schofield, J. D. (1981). Commercial pasta manufacture: changes in lipid binding during processing of durum wheat semolina. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 172, 373-376.
5. Bruneel, C., Pareyt, B., Brijs, K., & Jan, A. D. (2010). The impact of the protein network on the pasting and cooking properties of dry pasta products. Food Chemistry, 120, 371-378.
6. Casada, M. E. (2002). Moisture adsorption characteristics of wheat and barley. Transactions of ASAE, 45(2), 361-368.
7. Colonna, P., Barry, J.-L., Cloarec, D., Bornet, F., Gouilloud, S., & Galmiche, J.-P. (1990). Enzymic susceptibility of starch from pasta. Journal of Cereal Science, 11, 59-70.
8. Cunin, C., Handschin, S., Walther, P., & Escher, F. (1995). Structural changes of starch during cooking of durum wheat pasta. LWT - Food Science and Technology, 28(3), 323-328.
9. D'Egidio, M. G., & Nardi, S. (1991). Effects of a high temperature drying system on pasta quality of durum wheat cultivars. Technical Molitoria, 429-434.
10. DeStefanis, E., & Sgrulletta, D. (1990). Effects of high temperature drying on technological properties of pasta. Journal of Cereal Science, 12, 97-104.
11. Dexter, J. E., Matsuo, R. R., & Morgan, B. C. (1981). High temperature drying: effects on spaghetti properties. Journal of Food Science, 46, 1741-1746.
12. Edwards, N. M., Izydorczyk, M. S., Dexter, J. E., & Biliaderis, C. G. (1993). Cooked pasta texture: comparison of dynamic viscoelastic properties to instrumental assessment of firmness. Cereal Chemistry, 70, 122-126.
13. Fabriani, G., Lintas, C., & Quaglia, G. B. (1968). Chemistry of lipids in processing and technology of pasta products. Cereal Chemistry, 45, 454-460.
14. Granfeldt, Y., & Bjorck, I., (1991). Glycemic response to starch in pasta: a study of mechanisms of limited enzyme availability. Journal of Cereal Science, 14, 47-61.
15. Grant, C., Wright, I. C., Springle, W. R., & Greenhalgh, M. (1993). Collaborative investigation of laboratory test methods for evaluation of the growth of pink yeasts on paint films. International Biodeterioration and Biodegradation, 32, 279-288.
16. Grzybowski, R. A., & Donnelly, B. J. (1979). Cooking properties of spaghetti, factors affecting cooking quality. Journal of Agricultural and Food Chemistry, 27, 380-384.
17. Güler, S., Köksel, H., & Ng, P. K. W. (2002). Effects of industrial pasta drying temperatures on starch properties and pasta quality. Food Research International, 35, 421-427.
18. Han, B. Z., Ma, Y., Rombouts, F. M., & Robert, M. J. (2003). Effects of temperature and relative humidity on growth and enzyme production by Actinomucor elegans and Rhizopus oligosporus during sufu pehtze preparation. Food Chemistry, 81, 27-34.
19. Kainuma, K., Matunaga, A., Ikagawa, M., & Kobayashi, S. (1981). Journal for Starch and its Related Carbohydrates and Enzymes, 28, 235.
20. Karkalas, J., Tester, R. F., & Morrison, W. R. (1992). Properties of damaged starch granules. I. Comparison of a micromethod for the enzymatic determination of damaged starch with standard AACC and Farrand methods. Journal of Cereal Science, 16, 237-251.
21. Lee, Y. E., & Osman, E. M. (1991). Correlation of morphological changes of rice starch granules with rheological properties during heating in excess water. Journal of the Korean Agricultural Chemical Society, 34, 379-385.
22. Lintas, C., & D'Appolonia, B. L. (1973). Effect of spaghetti processing on semolina carbohydrates. Cereal Chemistry, 50, 563.
23. Malcolmson, L. J., Matsuo, R. R., & Balshaw, R. (1993). Textural optimization of spaghetti using response surface methodology, effects of drying temperature and durum protein level. Cereal Chemistry, 70, 417-423.
24. Manser, J. (1980). High temperature drying of pasta products. Buhler Diagram, 69, 11-12.
25. Manser, J. (1981). Optimal parameter fur die teigwarenherstellung am beispiel von langwaren. Getreide Mehl Brot, 35(3), 75-83.
26. Milatovic, L., & Mondelli, G. (1991). Pasta technology today. Chiriotti, Pinerolo, pp. 101, 102, 160.
27. Morrison, W. R., Tester, R. F., Snape, C. E., Law, R., & Gidley, M. J. (1993). Swelling and gelatinization of cereal starches. IV. Some effects of lipid-complexed amylose and free amylose in waxy and normal barley starches. Cereal Chemistry, 70, 385-389.
28. Nagsuna, T., Tagawa, A., Ogawa, Y., & Iimoto, M. (2005). Water absorption rate and volume change during soaking for azuki beans and soybeans. Journal of the Japanese Society for Food Science and Technology, 52(12), 566-571.
29. Nelson, N. J. (1944). Biological Chemistry, 153, 375-380.
30. Pagani, M., Lombardi, F., Guzzetti, S., Rimoldi, O., Furlan, R., Pizzinelli, P., et al. (1986). Power spectral analysis of heart rate and arterial pressure variabilities as a marker of sympathovagal interaction in man and conscious dog. Circulation Research, 59, 178-193.
31. Pilli, T. D., Giuliani, R., Derossi, A., & Severini, C. (2009). Study of cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta. Journal of Food Engineering, 95, 453-459.
32. Resmini, P., & Pagani, M. A. (1983). Ultrastructure studies of pasta, a review. Food Microstructure, 2(1), 1-12.
33. Resmini, P., Pagani, M. A., & Dalbon, G. (1988). The influence of raw material characteristics and of pasta-processing conditions on quality of pasta products. Tecnica Molitoria, 39(5), 425-436. 442.
34. Sanders, E. B., Thompson, D. B., & Boyer, C. D. (1990). Thermal behavior during gelatinization and amylopectin fine structure for selected maize genotypes as expressed in four inbred lines. Cereal Chemistry, 67, 594-602.
35. Sasaki, T., & Matsuki, J. (1998). Effect of wheat starch structure on swelling power. Cereal Chemistry, 75, 525-529.
36. Sgrulletta, E., & De Stefanis, D. (1995). Valore nutrizionale e culinario delle paste alimentari di produzione nazionale. Tecnica Molitoria, 46, 1297-1303. 1315.
37. Somogyi, M. J. (1952). Biological Chemistry, 195, 19-23.
38. Tester, R. F., & Karkalas, J. (1996). Swelling and gelatinization of oat starches. Cereal Chemistry, 73, 271-273.
39. Tester, R. F., & Morrison, W. R. (1990). Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids. Cereal Chemistry, 67, 551-557.
40. Tester, R. F., & Morrison, W. R. (1992). Swelling and gelatinization of cereal starches. III. Some properties of waxy and normal nonwaxy barley starches. Cereal Chemistry, 69, 59. 54-59. 58.
41. Tester, R. F., & Morrison, W. R. (1993). Swelling and gelatinization of cereal starches. VI. Starches from Waxy Hector and Hector barleys at four stages of grain development. Journal of Cereal Science, 17, 11-18.
42. Tester, R. F., & Morrison, W. R. (1994). Properties of damaged starch granules. V. Composition and swelling of fractions of wheat starch in water at various temperatures. Journal of Cereal Science, 20, 175-181.
43. Wang, L., & Seib, P. A. (1996). Australian salt-noodle flours and their starches compared to U. S. wheat flours and their starches. Cereal Chemistry, 73, 167-175.
44. Warton, D. I., Wright, I. J., Falster, D. S., & Westoby, M. (2006). Bivariate line-fitting methods for allometry. Biological Reviews, 81, 259-291.
45. Yue, P., Rayas-Duarte, P., & Elias, E. (1999). Effect of drying temperature on physicochemical properties of starch isolated from pasta. Cereal Chemistry, 759, 541-547.