Fractionation and Reconstitution Experiments Provide Insight into the Role of Gluten and Starch Interactions in Pasta Quality
Jan A. Delcour, J. Vansteelandt, M.-C. Hythier, J. Abécassis, M. Sindic, Claude Deroanne
Journal of Agricultural and Food Chemistry
Abstract
Commercial durum wheat (Triticum durum desf.) semolina was fractionated into starch, gluten, and water extractables. Starch surface proteins and surface lipids were removed, and two starches with manipulated granule size distributions were produced to influence starch properties, affecting its interaction with other semolina components. Reconstituted spaghetti was made with untreated (control) or treated starches. The pasta made from the starting semolina material had lower cooking time and was of lower quality than the samples made from reconstituted material. This was not due to changes in gluten properties as a result of the first step of the fractionation process. For the reconstituted samples, starch interaction behavior was not changed after surface protein or surface lipid removal. Starch surface properties thus do not influence the starch interaction behavior, indicating that starch-gluten interaction in raw (uncooked) pasta is mainly due to physical inclusion. All reconstituted pasta samples also had generally the same cooking quality. It was concluded that the small changes in starch gelatinization behavior, caused by the above-mentioned starch modifications, are of little importance for pasta quality.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
starch surface proteins and surface lipids were removed starch
“Starch surface proteins and surface lipids were removed, and two starches with manipulated granule size distributions were produced to influence starch properties, affecting its interaction with other...”
starch-gluten interaction is mainly due to physical inclusion
“Starch surface properties thus do not influence the starch interaction behavior, indicating that starch-gluten interaction in raw (uncooked) pasta is mainly due to physical inclusion.”
starch gelatinization behavior is of little importance pasta quality
“It was concluded that the small changes in starch gelatinization behavior, caused by the above-mentioned starch modifications, are of little importance for pasta quality.”