Institución organizadora:
Facultad de Ciencias Exactas, Físicas y Naturales de la Universidad Nacional de Córdoba
Resumen:
Durum wheat (Triticum turgidum L. var durum) is the cereal of choice for pasta production due to its unique color, flavor and cooking quality (Vignaux et al, 2005).
In recent decades, the low supply, the high price and the low quality
of durum wheat resulted in the greater use of wheat bread in the
industry pasta attempting to conserve the same quality. The purpose of this work was to study the influence of varying both gluten and starch contents on bread wheat pasta quality. Commercial wheat starch (Montreal, Canada) and vital gluten (Abeve, USA) were added to wheat flour (5% and 10%, and 3% and 6% w/w of wheat flour, respectively). Pasta samples prepared from 50 g
of flour, 18.75 mL of water and 500 mg of salt. All ingredients were
mixed in a Philips 190 W HR 1495 mixer (Argentina) for 3 min on maximum
speed and the resulting dough sheet passed the rolls of an Drago® pasta
machine (Argentina) from Nº7 to Nº3 gaps, to reduce the thickness of the
sheet. The sheet was cut through cutting rolls into strips
approximately 2 mm wide and 15 cm
long. Ash, protein, SDS sedimentation volumes (IS-SDS) on flours and
flours substituted with starch and gluten were determined. Also, dough
sheet color (CIE-Lab), optimum cooking time (OCT) and textural analysis (TA-xT2i, Texture Analyzer)
on cooked pasta were measured. In addition a sensory evaluation was
made. Wheat flour presented 11.2% and 0.57 % of protein and ash, dry
basis, respectively. As expected, gluten addition increased IS-SDS
values, while starch decreased them. Gluten and starch addition also
modified dough sheet color values, while added gluten decreased L* and
increased a* and b*; added starch produced the opposite effect. Those
results were according to Park et al (2002); tight pasta structure
resulting from a strong adherence between starch and protein would cause
noodle sheets to appear translucent, resulting in less reflected light
in high protein pasta. OCT of gluten supplemented pasta was higher than
starch supplemented pasta. Firmness, chewiness and adhesiveness
determined by instrumental measurements and
sensory evaluation showed similar results. Meanwhile gluten increased
firmness and chewiness and decreased adhesiveness, starch produced the
opposite effect. Besides yellow color from sensory evaluation showed
higher values for gluten added pasta and lower valued for starch added
pasta than non supplement pasta sample, considered as control sample.
These results were according with the higher b* and a* values found in
the corresponding samples. As conclusion, gluten and starch content
influence the bread wheat pasta quality. Gluten addition improved pasta
quality, increasing yellow color and firmness and decreasing
adhesiveness; whereas starch addition worsened pasta quality, decreasing
yellow color and firmness and increasing adhesiveness