chapter10 Pasta and Whole Grain Foods.pdf

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Pasta and Whole Grain Foods
Pasta Cooking quality of pasta
Pasta is the collective term used to describe Particle size of the semolina is an important
products such as macaroni, spaghetti, vermicelli, characteristic: it is mended that at least 90%
noodles etc. which are traditionally made from of the particles should fall between 150 pm and
the semolina milled from hard durum wheat (T. 340 pm in size. Particles larger than 340 pm
durum) (cf. p. 154 for milling of semo). The impede the activity of enzymes in the dough
highest quality pasta products are made from (Milatovic, 1985). Good quality of the pasta
durum wheat alone, but other hard wheat, . may be defined as the ability of the proteins to
CWRS or HRS, can be substituted, but only at form an work capable of entrapping
the expense of quality. The Plate wheat Taganrog swollen and gelatinized starch granules (Feillet,
used for puffing (cf. p. 87) is not liked for pasta 1984), and is thus related to position of
as it tends to yield a brownish-coloured product. the protein. A strong correlation (+) has
Durum wheat grown in Britain has been ess- been found between pasta cooking quality and
fully used for pasta, although parcels with high acid-insoluble residue protein (Sgrulletta and De
alpha-amylase activity are unsuitable. .- Stefanis, 1989); a highly significant correlation
grown durum wheat will probably be blended in was also found between good cooking quality and
small quantities into a grist in which imported the total sulphydryl plus disulphide (SH + SS)
durum wheat will predominate. content of glutenins extracted by sodium tetra-
Historically, pasta products are believed to decanoate solution (Kobrehel and Alary, 1989;
have been introduced into Italy from China in Alary and Kobrehel, 1987), and also with certain
the 13th century, but were first produced low mol. wt glutenin subunits, particularly the
in Europe in the 15th century, in Germany b