Relationship between durum wheat protein properties and pasta dough rheology and spaghetti cooking quality

1980 ◽  
Vol 28 (5) ◽  
pp. 899-902 ◽  
Author(s):  
James E. Dexter ◽  
Robert R. Matsuo
Keyword(s):  
Durum Wheat ◽  
Cooking Quality ◽  
Dough Rheology ◽  
Wheat Protein ◽  
Protein Properties

scholarly journals Rheological Approaches Suitable for Investigating Starch and Protein Properties Related to Cooking Quality of Durum Wheat Pasta

2013 ◽  
Vol 36 (2) ◽  
pp. 133-138 ◽  
Author(s):  
Alessandra Marti ◽  
Koushik Seetharaman ◽  
Maria Ambrogina Pagani
Keyword(s):  
Durum Wheat ◽  
Cooking Quality ◽  
Protein Properties

THE SUITABILITY OF THE SDS-SEDIMENTATION TEST FOR ASSESSING GLUTEN STRENGTH IN DURUM WHEAT

1980 ◽  
Vol 60 (1) ◽  
pp. 25-29 ◽  
Author(s):  
J. E. DEXTER ◽  
R. R. MATSUO ◽  
F. G. KOSMOLAK ◽  
D. LEISLE ◽  
B. A. MARCHYLO
Keyword(s):  
Durum Wheat ◽  
Development Time ◽  
Cooking Quality ◽  
Wheat Gluten ◽  
Sodium Dodecyl ◽  
Screening Tests ◽  
Wheat Protein ◽  
Gluten Strength ◽  
Wide Range ◽  
Wheat Lines

The sodium dodecyl sulfate (SDS) sedimentation test was assessed as a screening procedure for durum wheat gluten strength. Thirty durum wheat lines possessing a wide range in gluten strength and spaghetti cooking quality were characterized for wheat protein, SDS-sedimentation value, micromixograph development time, and spaghetti cooking quality at optimum time and after overcooking for 10 min. A statistical analysis revealed that mixograph development time and the SDS-sedimentation test were both able to account satisfactorily for variations in gluten strength. However, SDS-sedimentation test was able to differentiate over a narrower range. The SDS-sedimentation test and wheat protein together accounted for over 40% of the variability in cooking quality at opimum time and after overcooking. These data suggest that screening tests based on the SDS-sedimentation test and wheat protein would be adequate for comparing durum wheats for gluten strength and spaghetti cooking quality.

Effect of Sorghum Flour Addition onIn VitroStarch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta

2014 ◽  
Vol 79 (8) ◽  
pp. S1560-S1567 ◽  
Author(s):  
Imran Khan ◽  
Adel M. Yousif ◽  
Stuart K. Johnson ◽  
Shirani Gamlath
Keyword(s):  
Durum Wheat ◽  
Cooking Quality ◽  
Consumer Acceptability ◽  
Sorghum Flour

A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality

2012 ◽  
Vol 47 (12) ◽  
pp. 2561-2573 ◽  
Author(s):  
Wesam A. AbuHammad ◽  
Elias M. Elias ◽  
Frank A. Manthey ◽  
Mohammed S. Alamri ◽  
Mohamed Mergoum
Keyword(s):  
Durum Wheat ◽  
Cooking Quality ◽  
Comparison Of Methods ◽  
Gluten Strength

The Null-4A Allele at the Waxy Locus in Durum Wheat affects Pasta Cooking Quality

2002 ◽  
Vol 35 (3) ◽  
pp. 287-297 ◽  
Author(s):  
R. Sharma ◽  
M.J. Sissons ◽  
A.J. Rathjen ◽  
C.F. Jenner
Keyword(s):  
Durum Wheat ◽  
Cooking Quality ◽  
Waxy Locus

Effect of heat treatment on wheat dough rheology and wheat protein solubility

2013 ◽  
Vol 20 (5) ◽  
pp. 341-351 ◽  
Author(s):  
Julia Mann ◽  
Birgitta Schiedt ◽  
Andreas Baumann ◽  
Beatrice Conde-Petit ◽  
Thomas A. Vilgis
Keyword(s):  
Heat Treatment ◽  
Protein Solubility ◽  
Dough Rheology ◽  
Wheat Protein ◽  
Wheat Dough

scholarly journals Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 299 ◽  
Author(s):  
Vicente Espinosa-Solis ◽  
Paul Baruk Zamudio-Flores ◽  
Juan Manuel Tirado-Gallegos ◽  
Salvador Ramírez-Mancinas ◽  
Guadalupe Isela Olivas-Orozco ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Cooking Quality ◽  
Starch Content ◽  
Caloric Content ◽  
Total Dietary Fiber ◽  
Durum Wheat Semolina ◽  
Oat Bran ◽  
Significant Difference ◽  
Texture Characteristics ◽  
Nutritional Needs

This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta. Pasta samples were prepared by substituting 50% of durum wheat semolina with oat bran (OBP) or apple flour (AFP). AFP presented higher cooking loss and water absorption index than the control pasta prepared with 100% durum wheat semolina (WSP). The supplementation of pasta with oat bran increased the total dietary fiber content (16.43% w/w, dw), while apple flour decreased the protein content (11.16% w/w, dw). There was no significant difference in the resistant starch content among all pasta samples. The pasta samples made with 50/50 durum wheat semolina/oat bran and 50/50 durum wheat semolina/apple flour increased the antioxidant activity by ≈46% and ≈97%, respectively. The OBP and AFP samples had a similar texture to the control pasta. A 50% replacement of durum wheat semolina with oat bran in a pasta formulation decreased the caloric content and digestibility of its starch components. These attributes found in the oat bran pasta and apple flour pasta make them a healthy choice for the diet of people with specific nutritional needs.

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