| Abstract
| - Commercial durum wheat semolina was fractionated into protein, starch, water-extractable, andsludge fractions. The starch fraction was hydroxypropylated, annealed, or cross-linked to changeits gelatinization and pasting properties. Spaghettis were made by reconstitution of the fractions,and their quality was assessed. Hydroxypropylated starches were detrimental for cooked pastaquality. Cross-linked starches made the reconstituted pasta firmer and even brittle when the degreeof cross-linking was too high. These results indicate that starch properties play a role in pastaquality, although the gluten remains very important as an ultrastructure agent. It was concludedthat, given a certain gluten ultrastructure, starch water uptake and gel properties and/or itsinterference with or breakdown of the continuous gluten network during cooking determine pastaquality. Keywords: Reconstitution; hydroxypropylated starch; cross-linked starch; pasta quality
|
