Textural attributes of wheat and gluten free pasta

Food Texture Design and Optimization

Volumn 9780470672426, Issue , 2014, Pages 222-244

  Marti, Alessandra ^a   Pagani, Maria Ambrogina ^a   Seetharaman, Koushik ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Cooking quality; Durum wheat; Food texture design; Food texture optimization; Gluten free pasta; Semolina; Starch

Indexed keywords

COOKING; PROTEINS; TEXTURES;

COOKING QUALITY; DURUM WHEATS; FOOD TEXTURE; FOOD TEXTURE DESIGN; FOOD TEXTURE OPTIMIZATION; GLUTEN-FREE; GLUTEN-FREE PASTA; OPTIMISATIONS; SEMOLINA;

STARCH;

EID: 84919353878     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118765616.ch9     Document Type: Chapter

References (110)

1. AACC, American Association of Cereal Chemists (2000) Approved Methods of the AACC, St Paul, MN, USA.
2. Abecassis, J., Abbou, R., Chaurand, M., Morel, M.H., and Vernoux, P. (1994) Influence of extrusion conditions on extrusion speed, temperature, and pressure in the extruder on pasta quality. Cereal Chemistry 71, 247-253.
3. Alamprese, C., Iametti, S., Rossi, M., and Bergonzi, D. (2005) Role of pasteurisation heat treatments on rheological and protein structural characteristics of fresh egg pasta. European Food Research and Technology 221, 759-767.
4. Alary, R., Abecassis, J., Kobrehel, K., and Feillet, P. (1979) Effects of cooking water, particularly its pH, on the characteristics of cooked spaghetti. Bulletin des Anciens Eleves de l'Ecole Francaise de Meunerie 293, 255-262.
5. Autran, J.C., Abecassis, J., and Feillet, P. (1986) Statistical evaluation of different technological and biochemical tests for quality assessment in durum wheats. Cereal Chemistry 63, 390-394.
6. Bailey, C.H. (1934) An automatic shortometer. Cereal Chemistry 11, 160-163.
7. BeMillers, J.N. (2008) Hydrocolloids. In: Gluten-free Cereal Products and Beverages. (eds. Arendt E.K. and Dal Bello, F.), pp. 203-216, Academic Press, London, UK.
8. Binnington, D.S., Johannson, H., and Geddes, W.F. (1939) Quantitative methods for evaluating the quality of macaroni products. Cereal Chemistry 16, 149-167.
9. Bonomi, F., D'Egidio, M.G., Iametti, S., Marengo, M., Marti, A., Pagani, M.A., and Ragg, E. (2012) Structure-quality relationship in commercial pasta: a molecular glimpse. Food Chemistry 135, 348-355.
10. Bourne, M.C. (eds.) (1982) Food Texture and Viscosity, Academic Press Inc., New York, NY, USA.
11. Brennan, J.G. (1980) Food texture measurement. In: Developments in Food Analysis Techniques. (eds. King R.D.), 2nd edn., pp. 1-78. Applied Science Publishers, London, UK.
12. Brennan, C.S., Kuri, V., and Tudorica, C.M. (2003) Inulin-enriched pasta: Effects on textural properties and starch degradation. Food Chemistry 86, 189-193.
13. Cabrera-Chavez, F., Calderon de la Barca, A.M., Islas-Rubio, A.R., Marti, A., Marengo, M., Pagani, M.A., Bonomi, F., and Iametti, S. (2012) Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta. LWT-Journal of Food Science and Technology 47, 421-426.
14. Charutigon, C., Jitpupakdree, J., Namsree, P., and Rungsardthong, V. (2008) Effects of processing conditions and the use of modified starch and monoglyceride on some properties of extruded rice vermicelli. Food Science and Technology 41, 642-651.
15. Chillo, S., Laverse, J., Falcone, P.M., and Del Nobile, M.A. (2007) Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti. Journal of Food Engineering 83, 492-500.
16. Cole, M.E. (1991) Review: prediction and measurement of pasta quality. International Journal of Food Science and Technology 26, 133-151.
17. Colonna, P. and Buleon, A. (1992) New insights of starch structure and properties. Proceedings of Cereal chemistry and technology: along past and a bright future. In: Proceedings of 9th International Cereal and Bread Congress, pp. 25-42. Paris, FR.
18. Cubadda, R. (1988) Evaluation of durum wheat, semolina and pasta in Europe. In: Durum Wheat: Chemistry and Technology. (eds. Fabriani, G. and Lintas, C.) pp. 217-228. AACC International, St. Paul, MN, USA.
19. Cunin, C., Handschin, S., Walther, P., and Escher, F. (1995) Structural changes of starch during cooking of durum wheat pasta. Lebensmittel-Wissenschaft und Technologie 28, 323-328.
20. Cureton, P. and Fasano, A. (2009) The increasing incidence of celiac disease and the range of gluten-free products in the marketplace. In: Gluten-free Food Science and Technology. (eds. Gallagher, E.), pp. 1-15, Blackwell Publishing Ltd, London, UK.
21. D'Egidio, M.G., Sgrulletta, D., Mariani, B.M., Galterio, G., DeStefanis, E., and Fortini, S. (1976) Method for the measurement of stickiness and quality of pasta products. Tecnica Moliroria 27, 89-93.
22. D'Egidio, M.G., DeStefanis, E., Fortini, S., Galterio, G., Nardi, S., and Sgrulletta, D. (1981) Influence of the type of cooking water used on the quality of pasta. Tecnica Molitoria 32, 505-511.
23. D'Egidio, M.G., DeStefanis, E., Fortini, S., Galterio, G., Nardi, S., and Sgrulletta, D. (1982) Standardization of cooking quality analysis in macaroni and pasta products Cereal Foods World 27, 367-368.
24. D'Egidio, M.G., Mariani, B.M., Nardi, S., Novaro, P., and Cubadda, R. (1990) Chemical and technological variables and their relationships: A predictive equation for pasta cooking quality. Cereal Chemistry 67, 275-281.
25. D'Egidio, M.G. and Nardi, S. (1991) Effects of high temperature drying system on pasta quality of durum wheat cultivars. Tecnica Molitoria 12, 429-434.
26. D'Egidio, M.G., Mariani, B.M., Nardi, S., and Novaro, P. (1993) Viscoelastograph measures and total organic matter test: suitability in evaluating textural characteristics of cooked pasta. Cereal Chemistry 70, 67-72.
27. D'Egidio, M.G. and Nardi, S. (1996) Textural measurements of cooked pasta. In: Pasta and Noodle Technology. (eds. Kruger, J.E., Matsuo, R.B., and Dick, J.W.), pp. 133-156. AACC International, St. Paul, MN, USA.
28. Dalbon, G., Grivon, D., and Pagani, M.A. (1996) Continuous manufacturing process. In: Pasta and Noodle Technology. (eds Kruger, J.E., Matsuo, R.B., and Dick J.W.), pp. 13-58. AACC International, St. Paul, MN, USA.
29. De Cindio, B., Gabriele, D., Migliori, M., and Pollini, C.M. (2003) Modelling of drying for high quality pasta production. In: Proceedings of 3rd International Symposium of Rheology and Food Structure. Eurorheo 2003-01, pp. 635-636, Zurich, CH.
30. De La Pena, E. and Manthey, F.A. (2011) Parameters that affect pasta coking. Cereal Foods World 56, A37.
31. De Noni, I. and Pagani, M.A. (2010) Cooking properties and heat damage of dried pasta as influenced by raw material characteristics and processing conditions. Critical Reviews in Food Science and Nutrition 50, 465-472.
32. De Pilli, T., Giuliani, R., Derossi, A., and 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.
33. Delcour, J.A., Vansteelandt, J., Hythier, M.C., Abecassis, J., Sindic, M., and Deroanne, C. (2000) Fractionation and reconstitution experiments provide insight into the role of gluten and starch interactions in pasta quality. Journal of Agriculture and Food Chemistry 48, 3767-3773.
34. Dexter, J.E. and Matsuo, R.R. (1979) Effect of water content on changes in semolina proteins during dough mixing. Cereal Chemistry 56, 15-19.
35. Dexter, J.E., Matsuo, R.R., and Morgan, B.C. (1981) High temperature drying: Effect on spaghetti properties. Journal of Food Science 46, 1741-1746.
36. Dexter, J.E., Matsuo, R.R., and Morgan, B.C. (1983) Spaghetti stickiness: some factors influencing stickiness and relationship to other cooking quality characteristics. Journal of Food Science 48, 1545-1559.
37. Dexter, J.E., Matsuo, R.R., and MacGregor, A.W. (1985) Relationship of instrumental assessment of spaghetti cooking quality to the type and the amount of material rinsed from cooked spaghetti. Journal of Cereal Science 3, 39-53.
38. Donnelly, B.J. (1982) Teflon and non-teflon lined dies: effect on spaghetti quality. Journal of Food Science 47, 1055-1058, 1069.
39. 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 72, 564-567.
40. Faridi, H. and Rasper, V. (1987) The Alveograph Handbook. AACC International, St. Paul, MN, USA.
41. Feillet, P., Abecassis, J., and Alary, R. (1977) Description d'un nouvel appareil pour mesurer les propriétés viscoelastiques des produits céréaliers. Bulletin des anciens élèves de l'ENSMIC 273, 97-101.
42. Feillet, P. and Dexter, J.E. (1996) Quality requirements of durum wheat for semolina milling and pasta production. In: Pasta and Noodle Technology. (eds. Kruger, J.E., Matsuo, R.R., Dick, J.W.), pp. 95-131. AACC International, St Paul, MN, USA.
43. Feillet, P. and Roulland, T.M. (1998) Caroubin: a gluten-like protein isolated from carob bean germ. Cereal Chemistry 75, 488-492.
44. Ferrari, I. (2008) Influenza della materia prima e delle condizioni di essiccamento sulla qualità in cottura della pasta. Thesis in Food Science, University of Milan, IT.
45. Grant, L.A., Dick, J.W., and Shelton, D.R. (1993) Effects of drying temperature, starch damage, sprouting, and additives on spaghetti quality characteristics. Cereal Chemistry 70, 676-684.
46. Horigane, A.K., Kawabuchi, M., Uchijima, S., and Yoshida, M. (2009) Effects of seasonings on physical properties and MRI T2 map of cooked spaghetti. Food Research International 42, 41-50.
47. Huang, J.C., Knight, S., and Goad, C. (2001) Model prediction for sensory attributes of non-gluten pasta. Journal of Food Quality 24, 495-511.
48. ICC, International Association for Cereal Science and Technology (1992) Standard method of ICC, Wien, Austria.
49. ISO, International Standards Organization (1985) International Standard TC34 SC4 7304 Durum wheat semolinas and alimentary pasta-Estimation of cooking quality of spaghetti by sensory analysis, Geneva Switzerland, 04-15.
50. Karacsonyi, L.P. and Borsos, A.C. (1961) An apparatus for measuring the torsional strength of macaroni. Cereal Chemistry 38, 14-21.
51. Kaur, L., Singh, J., and Singh, N. (2005) Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches. Food Hydrocolloids 19, 839-849.
52. Kim, H.I., Seib, P.A., Posner, E., Deyoe, C.W., and Yang, H.C. (1989) Improving the colour and cooking quality of spaghetti from Kansas hard winter wheat. Cereal Foods World 34, 216-223.
53. Kramer, A. and Hawbecker, J.V. (1966) Measuring and recording rheological properties of gels. Food Technology 20, 209.
54. Lai, H. and Hwang, S. (2004) Water status of cooked white salted noodles evaluated by MRI. Food Research International 37, 957-966.
55. Lai, H.M. (2001) Effects of hydrothermal treatment on the physicochemical properties of pregelatinized rice flour. Food Chemistry 72, 455-463.
56. Lucisano, M., Pagani, M.A, Mariotti, M., and Locatelli, D.P. (2008) Influence of die material on pasta characteristics. Food Research International 41, 646-652.
57. Majzoobi M., Ostovan, R., and Farahnaky, A. (2011) Effect of gluten powder on wheat flour spaghetti. Journal of Texture Studies 42, 468-477.
58. Maldari, M. and Maldari, C. (1993) Design and performance of pasta dies. Cereal Foods World 38, 807-810.
59. Manthey, F.A., and Schorno, A.L. (2002) Physical and cooking quality of spaghetti made from whole wheat durum. Cereal Chemistry 79, 504-510.
60. Manthey, F. A. and Dick, T. (2012) Assessment of probe type for measuring pasta texture. Cereal Foods Worlds 57, 56-62.
61. Marchylo, B.A. and Dexter J.E. (2004) Improving the texture of pasta. In: Texture in Food. Solid Foods. (eds Kilcast, D.), pp. 465-500. Woodhead Publishing Ltd., Cambridge, UK.
62. Marti, A., Seetharaman, K., and Pagani, M.A. (2010) Rice-based pasta: a comparison between conventional pasta-making and extrusion-cooking. Journal of Cereal Science 52, 404-409.
63. Marti, A., Fongaro, L., Rossi, M., Pagani, M.A. (2011a) Quality characteristics of pasta enriched with buckwheat flour. International Journal of Food Science and Technology 46, 2393-2400.
64. Marti, A., Pagani, M.A., and Seetharaman, K. (2011b) Characterizing starch structure in a gluten-free pasta by using iodine vapor as a tool. Starch/Starke 63, 241-244.
65. Marti, A., Pagani, M.A., and Seetharaman, K. (2011c) Understanding starch organisation in gluten-free pasta from rice flour. Carbohydrate Polymers 84, 1069-1084.
66. Marti, A., D'Egidio, M.G., Dreisoerner, J., Seetharaman, K., and Pagani, M.A. (2012a) New procedure for evaluating pasta-making aptitude of durum wheat semolina. Cereal Foods World 57, A60.
67. Marti, A., Caramanico, R., Bottega, G., and Pagani, M.A. (2012b) Cooking behavior of rice pasta: effect of thermal treatments and extrusion conditions. LWT-Journal of Food Science and Technology 54, 229-235.
68. Marti, A., Seetharaman, K., Pagani, M.A. (2013) Rheological approaches suitable for investigating starch and protein properties related to cooking quality of durum wheat pasta. Journal of Food Quality 36, 133-138.
69. Marti, A. and Pagani, M.A. (2013) What can play the role of gluten in gluten free pasta? Trends in Food Science and Technology 31, 63-71.
70. Martinez, C.S., Ribotta, P.D., Leon, A.E., and Anon, M.C. (2007) Physical, sensory and chemical evaluation of cooked spaghetti. Journal of Texture Studies 38, 666-683.
71. Matsuo, R.R. and Irvine, G.N. (1969) Spaghetti tenderness testing apparatus. Cereal Chemistry 46, 1-6.
72. Matsuo, R.R. and Irvine, G.N. (1974) Relationship between the GRL spaghetti tenderness tester and sensory testing of cooked spaghetti. Canadian Institute of Food Science and Technology Journal 7, 155-156.
73. Matsuo, R.R. and Dexter, J.E. (1980) Comparison of experimentally milled durum wheat semolina to semolina produced by some Canadian commercial mills. Cereal Chemistry 57, 117-122.
74. McCarthy, K.L., Gonzalez, J.J., and McCarthy, M.J. (2002) Change in moisture distribution in lasagna pasta post cooking. Journal of Food Science 67, 1785-1789.
75. Menger, A. (1979) Crucial points of view concerning the execution of pasta cooking tests and their evaluation. In: Comptes Rendus ICC. Proceeding of International Symposium: Matieres premieres et pates alimentaires. (eds Fabriani, G. and Lintas, C.) pp. 53-60. Istituto Nazionale della Nutrizione, Rome, IT.
76. Pagani, M.A. (1986) Pasta products from non-conventional raw materials. In: Pasta and Extruded Products. (eds Mercier, C. and Cantarelli, C.), pp. 52-68. Elsevier Applied Science.
77. Pagani, M.A., Gallant, D.J., Bouchet, B., and Resmini, P. (1986) Ultrastructure of cooked spaghetti. Food Microstructure 5, 111-129.
78. Pagani, M.A., Resmini, P., and Dalbon, G. (1989) Influence of the extrusion process on characteristics and structure of pasta. Food Microstructure 8, 173-182.
79. Pagani, M.A., Resmini, P., and Pellegrino, L. (1992) Technological factors affecting the Maillard reaction in pasta processing. Tecnica Molitoria 43, 577-592.
80. Petitot, M., Brossard, V., Barron, C., Larré, C., Morel, M. H., and Micard, V. (2009a) Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates. Food Chemistry 116, 401-412.
81. Petitot, M., Abecassis, J., and Micard, V. (2009b) Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity. Trends in Food Science & Technology 20, 521-532.
82. Petitot, M., Boyer, L., Minier, C., and Micard, V. (2010) Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation. Food Research International 43, 634-641.
83. Plancken Van der, I., Love Van, A., and Hendrickz, M.E. (2007) Foaming properties of egg white proteins affected by heat or high pressure treatment. Journal of Food Engineering 78, 1410-1426.
84. Pollini, C.M. (1990) Production of pasta from soft wheat. Tecnica Molitoria 41, 257-264.
85. Raina, C.S., Singh, S., Bawa, A.S., and Saxena, D.C. (2005a) Effect of vital gluten and gum arabic on the textural properties of pasta made from pre-felatinised broken rice flour. Food Science and Technology International 11, 433-442.
86. Raina, C.S., Singh, S., Bawa, A.S., and Saxena, D.C. (2005b) Textural characteristics of pasta made from rice flour supplemented with proteins and hydrocolloids. Journal of Texture Studies 36, 402-420.
87. Resmini, P. and Pagani, M.A. (1983) Ultrastructure studies of pasta: a review. Food Microstructure 2, 1-12.
88. Resmini, P., Lenner, A., Debernardi, G., and Gerardo, D. (1979) Technology and ultrastructure of 'pasta' (noodles) produced with rice flour. Centro Ricerche Società Braibanti, Milan, IT.
89. Resmini, P. and Pagani, M.A. (1983) Ultrastructure studies of pasta: a review. Food Microstructure 2, 1-12.
90. Resmini, P., Pagani, M.A., and Dalbon, G. (1988). The influence of raw material characteristics and of pastaprocessing conditions on quality of pasta products. Tecnica Molitoria 39, 425-436, 442.
91. Sahlstroem, S., Mosleth, E., Baevre, A.B., Gloria, H., and Fayard, G. (1993) Influence of starch, gluten proteins and extraction rate on bread and pasta quality. Carbohydrate Polymers 21, 169-175.
92. Schoenlechner, R., Drausinger, J., Ottenschlaeger, V., Jurackova, K., and Berghofer, E. (2011) Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat. Plant for Foods and Human Nutrition 65, 339-349.
93. Singh, S., Raina, C.S., Bawa, A.S., and Saxena, D.C. (2004) Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology. International Journal of Food Science and Technology 39, 191-200.
94. Smewing, J. (1997) Analyzing the texture of pasta for quality control. Cereal Foods World 42, 8-12.
95. Sozer, N. and Kaya, A. (2008) The effect of cooking water composition on textural and cooking properties of spaghetti. International Journal of Food Properties 11, 351-362.
96. Sozer, N. (2009) Reological properties of rice pasta dough supplemented with proteins and gums. Food Hydrocolloids 23, 849-855.
97. Steffe, J.F. (eds.) (1996) Rheological Methods in Food Engineering. Freeman Press, East Lansing, MI, USA.
98. Szczesniak, A.S. (1963) Objective measurements of food texture. Journal of Food Science 28, 410-420.
99. Thompson, T. (2009) The nutritional quality of gluten-free foods. In: Gluten-free Food Science and Technology. (eds. Gallagher, E.), pp. 42-51, Blackwell Publishing Ltd., London, UK.
100. Tudorica, C.M., Kuri, V., Brennan, C.S. (2002) Nutritional and physicochemical characteristics of dietary fiber enriched pasta. Journal of Agricultural and Food Chemistry 50, 347-356.
101. Voisey, P.W. (1970) Test cells for objective textural measurements. Canadian Institute of Food Thechnology Journal 3, 93-102.
102. Voisey, P.W. and Larmond, E. (1973) Exploratory evaluation of instrumental techniques for measuring some textural characteristics of cooked spaghetti. Cereal Science Today 18, 127-133, 142-143.
103. Voisey, P.W., Wasik, R.J., and Lougheed, T.C. (1978) Measuring the texture of cooked spaghetti. 2. Exploratory work on instrumental assessment of stickiness and its relationship to microstructure. Canadian Institute of Food Science and Technology Journal 11, 180-188.
104. Winston, J.J. (1960) Evaluating the macaroni strength of a spaghetti product by the use of a bending stress tester. The Macaroni Journal 42, 142-143.
105. Walsh, D.R. (1971) Measuring spaghetti firmness. Cereal Science Today 16, 202-205.
106. www.barillacfn.com
107. www.brabender.com
108. www.chopin.fr
109. www.instron.com
110. www.texturetechnologies.com