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

Influence of Gluten Proteins and Drying Temperature on the Cooking Quality of Durum Wheat Pasta

2007 ◽  
Vol 84 (1) ◽  
pp. 48-55 ◽  
Author(s):  
Raimondo E. Cubadda ◽  
Marina Carcea ◽  
Emanuele Marconi ◽  
Maria C. Trivisonno
Keyword(s):  
Durum Wheat ◽  
Cooking Quality ◽  
Gluten Proteins ◽  
Drying Temperature

THE SPAGHETTI-MAKMG QUALITY OF DEVELOPING DURUM WHEATS

1977 ◽  
Vol 57 (1) ◽  
pp. 7-16 ◽  
Author(s):  
J. E. DEXTER ◽  
R. R. MATSUO
Keyword(s):  
Durum Wheat ◽  
Triticum Durum ◽  
Cooking Quality ◽  
Gel Filtration ◽  
Substantial Improvement ◽  
Stages Of Development ◽  
Kernel Development ◽  
Rapid Changes ◽  
Triticum Durum Desf

The quality of spaghetti processed from two Canadian durum wheats (Triticum durum Desf.) and one Argentine durum wheat was evaluated in terms of flour characteristics at four stages of kernel development. Rapid changes in the nature of the flour components within each cultivar resulted in substantial improvement of spaghetti quality during development. Flour pigment levels decreased during development for all three cultivars which resulted in decreased spaghetti pigment levels. Flour brownness, which was related to spaghetti brownness decreased during development for all three cultivars. The brownness of the Argentine durum flour and spaghetti was much greater thaw that of the Canadian durums at al stages of development. Spaghetti cooking quality improved during development for all three durum wheats until the 6–10 days preripe stage. The cooking quality of spaghetti processed from 6–10 days preripe durum was essentially equal to the cooking quality of spaghetti prepared from the corresponding ripe durum. Solubility distributions of the flour proteins and gel filtration elution profiles of the flour proteins established a relationship between improved spaghetti cooking quality and an increased proportion of glutenins.

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