Gluten‐free spaghetti made with chickpea,unripe plantain and maize flours: functional and chemical properties and starch digestibility

The development of gluten‐free spaghetti with a low amount of glycaemic carbohydrate was investigated. The goal of this study was to determine the chemical composition, cooking quality and starch digestibility of gluten‐free spaghetti elaborated with mixtures of chickpea, unripe plantain and maize flours. The gluten‐free spaghetti presented a higher protein, fat and ash content than the control semolina spaghetti. The solid loss among all the gluten‐free spaghetti was in the range of 10.04–10.91% and not significantly different from each other. These values were almost at the limit of acceptability to be considered as good cooking quality. Total starch in the gluten‐free spaghetti was lower than the control spaghetti. The lower available starch (AS) and higher resistant starch contents in the gluten‐free spaghetti were associated with their lower rate of hydrolysis and predicted glycaemic index. There is a potential for developing gluten‐free spaghetti with reduced amount of glycaemic carbohydrates from unconventional food ingredients such as chickpea, unripe plantain and maize flours.     

Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour

The cooking quality of pasta based on soft wheat flour and supplemented with three percentages of oat flour was studied. Results showed that oat flour modified deeply the cooking quality of spaghetti in comparison with samples based on only soft wheat flour. These effects were attributed to both starch‐lipid complex formation and presence of β‐glucans that weak gluten network. An increase in optimal cooking time with increase in oat percentages was observed (480 vs. 630 min). Samples enriched with oat flour showed a good‐quality cooking total organic matter (TOM values ranged from 1.4 to 2).     

Role of gluten and its components in influencing durum wheat dough properties and spaghetti cooking quality

Protein is an important component of grain which affects the technological properties of durum wheat. It is known that the amount and composition of protein can influence dough rheology and pasta quality but the influence of the major classes of protein is not well documented. The influence of the various gluten components on dough and pasta properties was investigated. The protein composition of durum semolina was altered by either adding gluten fractions to a base semolina or preparing reconstituted flours with varying protein composition. The effects on semolina dough rheology and spaghetti texture were measured. Published methods to isolate relatively pure quantities (gram amounts) of glutenin, gliadin, high molecular and low molecular weight glutenin subunits were evaluated and modified procedures were adopted. Reconstituted flours with additional glutenin increased dough strength while additional gliadin and LMW‐GS decreased strength. These changes did not impact on spaghetti texture. Results from using the addition of protein fractions to a base semolina showed that gluten and glutenin addition increased the dough strength of a weak base semolina while gliadin addition weakened the base dough further. Addition of HMW‐GS greatly increased dough strength of the base while addition of LMW‐GS greatly reduced dough strength. Again, these affects were not translated into firmer pasta. Copyright © 2007 Society of Chemical Industry     

Formulation optimisation of gluten‐free functional spaghetti based on quinoa,maize and soy flours

In this work, the formulation of non‐conventional gluten‐free fresh and dry pasta based on quinoa, maize and defatted soy was optimised. Results showed that the dough samples with high content of maize had the higher value of elongation and shear viscosity and then increased dough firmness. The pre‐gelatinised maize content also affected the rheological properties by increasing the dough firmness. Regarding the dry spaghetti sensorial properties, the surface response plot showed that the overall acceptability of both non‐cooked and cooked spaghetti increases with the increase of the pre‐gelatinised maize content and the decrease of the quinoa flour, whereas the soy flour did not affect the overall quality. In particular, the pre‐gelatinised maize improved the resistance to break and the taste of non‐cooked and cooked spaghetti, respectively. Regarding the fresh spaghetti, results showed that the overall acceptability for fresh non‐cooked spaghetti increases with the increase of the pre‐gelatinised maize content and with the decrease of the quinoa flour; whereas, only the pre‐gelatinised maize content affected the overall acceptability of fresh cooked spaghetti.     

不同改良剂及醒发时间对马铃薯全粉面条品质特性的影响研究

采用不同改良剂和合适的醒发时间对马铃薯全粉面条品质进行改良,研究谷朊粉、海藻酸钠、食盐及不同醒发时间对面条感官品质、质构特性和蒸煮特性的影响。结果表明:加入改良剂并选取合适的醒发时间可以显著改善面条的品质,适量添加谷朊粉、氯化钠和海藻酸钠,合适的醒发时间可以提高面条的感官品质、硬度、弹性,并降低面条的蒸煮损失率。四种处理对面条感官品质影响顺序为醒发时间海藻酸钠谷朊粉食盐,对硬度的影响顺序为海藻酸钠醒发时间食盐谷朊粉,对蒸煮损失率的影响顺序为醒发时间食盐谷朊粉海藻酸钠。当醒发时间为15~60 min时,显著改善面条的感官品质、硬度、粘性及蒸煮损失率;当谷朊粉添加量为1%~3%时,显著改善面条的感官品质、硬度、内聚力、弹性和蒸煮损失率。由此可见,通过适度醒发和添加改良剂,可以显著改善马铃薯全粉面条的品质特性。     

Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti

The objective of this research was to study the effect of partially substituting semolina flour by native (NCHF) and modified chayotextle (CHFMD) flours, on the physicochemical properties and cooking quality of spaghetti. Spaghetti was obtained by replacing semolina flour (control) with five different concentrations of NCHF and CHFMD flours (10%, 17.5%, 25%, 32.5% and 40%). The proximal composition of the flours showed that both NCHF and CHFMD flours lower content of protein and fat but higher content of ash and resistant starch (RS). Moreover, the RS content increased due to thermal modification (TM) and that RS remained high, even after the cooking process. Pasting properties such as peak viscosity, breakdown, setback and final viscosity were influenced by NCHF and CHFMD concentrations. Brightness (ΔL^*) was significantly reduced by inclusion of increasing CHFMD levels. True density and water absorption values increased with addition of NCHF and CHFMD, compared to the control spaghetti. The results obtained in this study demonstrated the possibility for producing spaghetti containing up to 40% CHFMD flour, with acceptable quality and functional properties.     

Effect of Ingredients on the Quality of Gluten‐Free Sorghum Pasta

Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten‐free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the effects and interactions of different ingredients on cooking quality and texture of GF pasta. Egg albumen (A), egg powder (E), xanthan gum (X), and pregelatinized corn starch (P) were used as ingredients, and Box‐Behnken experimental design was applied to study the effects of these ingredients on pasta cooking behavior, color, and texture attributes. Responses were fitted to a second order polynomial equation, and multivariable optimization was performed using maximization of general desirability. Next, optimal formulations were validated, compared with two commercial gluten‐free pastas by sensory evaluation, and finally, an industrial assay was carried out. Regression coefficients indicated that A and P improved cooking properties while A and E contributed the most to improving the pasta textural properties. As, X and P effects varied depending on the kind of sorghum flour used, the optimal formulations levels were different, but in both cases these models were satisfactory and capable of predicting responses. The industrial assay was carried out with white sorghum flour because it showed a higher acceptability in the sensory evaluation than brown sorghum flour pasta. This industrially made pasta resulted in slightly better cooking properties than the laboratory produced one, with the formulation adapting well to the conventional wheat pasta industrial process. Gluten‐free sorghum pasta was produced, showing good cooking and textural properties and being a suitable option for gluten‐sensitive individuals.     

Wheat noodles enriched with A-type and/or B-type wheat starch: physical,thermal and textural properties of dough sheet and noodle samples from different noodle-making process

This study explored the effects of adding A-type starch (AS), B-type wheat starch (BS) on the physicochemical or edible quality of dough sheet and noodle samples at different stages of the noodle-making process, which included 1-mixing, 2-kneading, 3-resting, 4-sheeting and cutting and 5-drying. The swelling power and pasting viscosities of samples in noodle-making process were decreased compared with mixed flour, indicating gluten network during noodle-making inhibits these properties of starch. Adding 20% BS enhanced the formation and aggregation of gluten network during kneading and drying compared by adding AS. The drying process increased cooking yield and cooking loss and decreased hardness and springiness, and the effect was weakened when adding BS. The correlation results show the increased solubility and decreased setback during drying are the main reason for the changes of cooking and texture quality of noodles. The increase of swelling power resulted in the increased cooking yield.     

壳聚糖对小麦粉及其制品品质的影响

研究了壳聚糖对小麦粉面筋特性、面团流变学特性和面条蒸煮品质的影响。研究表明,添加适量的壳聚糖能够改善面团的流变学特性,使面团的吸水率明显增加,稳定时间和评价值也有一定程度的改善,面团的拉伸阻力增加,延伸性降低。添加量为0.8%时,改善效果最明显。同时,添加壳聚糖能在一定程度上改变面条的硬度、韧性,添加量为0.5%左右时,面条的硬度和韧性达到较好的平衡状态,随着添加量的增加,面条较硬,韧性较差。     

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

The best rheological test to differentiate dough and gluten strength and predict cooking quality of different durum wheat cultivars is not recognised yet. Sixteen durum wheat cultivars were grown at three locations in North Dakota using a randomised complete block design to compare different methods for measuring dough/gluten strength and to relate their results to pasta cooking quality. Different rheological tests were used to distinguish the weak, medium strong, strong and very strong gluten cultivars. Alveograph, gluten index and glutograph were the only tests that could differentiate between medium strong and strong gluten samples. Alveograph was the best method to predict gluten strength where few samples are available for assessment. In comparison with alveograph, the gluten index was faster and required less semolina and gave similar results as the alveograph. All tests had significant correlation with cooked spaghetti firmness and negative correlation with cooked weight.     

马铃薯全粉对面条品质影响的主成分分析研究

为了探讨马铃薯全粉对面条品质的影响,通过测定添加不同比例马铃薯全粉的面筋特性、蒸煮特性、质构特性和感官评价,并结合主成分分析进行综合评价。结果表明:随着马铃薯全粉添加量的增加,面条色泽呈暗红趋势变化,其面筋含量逐渐降低;面条的蒸煮特性、质构特性及感官品质呈现先增加后降低的趋势,说明适量添加马铃薯全粉可以在一定程度上提高面条的食用品质。应用主成分分析法对不同马铃薯全粉添加量的面条进行研究,确定了反映面条品质的3个主成分因子,3个主成分的累积贡献率达到88.35%。为进一步开发高含量马铃薯全粉面条提供数据支撑。     

Effect of Raw Material Preparation on Rice Vermicelli Quality

The physicochemical properties of high amylose rice flour prepared from wet milling and dry milling were examined and the rice vermicelli quality made from these flour samples was evaluated. The effect of flour particle size on rice vermicelli quality was also determined. The milling method affected chemical compositions and all physicochemical properties of the flour. A higher degree of starch damage occurred in drymilled flour. Rice vermicelli made from dry‐milled flour had higher cooking losses and softer texture than that made from wet‐milled flour and the commercial reference products. Flour particle size influenced both cooking and textural quality of rice vermicelli but did not influence the water absorption index. Flours with larger particle sizes gave vermicelli with higher cooking loss and less desirable texture than flours with smaller particle sizes. Flour with particle sizes less than 200 mesh produced acceptable vermicelli in terms of cooking and textural quality.     

Gluten‐Free Precooked Rice‐Yellow Pea Pasta: Effect of Extrusion‐Cooking Conditions on Phenolic Acids Composition,Selected Properties and Microstructure

Rice/yellow pea flour blend (2/1 ratio) was used to produce gluten‐free precooked pasta using a single‐screw modified extrusion‐cooker TS‐45. The effect of moisture content (28%, 30%, and 32%) and screw speed (60, 80, and 100 rpm) on some quality parameters was assessed. The phenolic acids profile and selected pasta properties were tested, like pasting properties, water absorption capacity, cooking loss, texture characteristics, microstructure, and sensory overall acceptability. Results indicated that dough moisture content influenced all tested quality parameters of precooked pasta except firmness. Screw speed showed an effect only on some quality parameters. The extrusion‐cooking process at 30% of dough moisture with 80 rpm is appropriate to obtain rice‐yellow pea precooked pasta with high content of phenolics and adequate quality. These pasta products exhibited firm texture, low stickiness, and regular and compact interne structure confirmed by high score in sensory overall acceptability.     

Influence of hydrocolloids on dough handling and technological properties of gluten-free breads

BackgroundThe development of gluten-free breads has attracted great attention as a result of better diagnoses of relationship between gluten-free products and health. The market demand for gluten-free products is increasing day by day due to growing number of celiac disease cases. Development of gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process and in bread structure, appearance, texture and shelf life.Scope and approachThis review covers recent advances in the application of hydrocolloids in dough handling, technological and nutritional properties of gluten-free breads, which affect its quality and value.Key findings and conclusionsGluten-free breads results from the combination of different ingredients and hydrocolloids required to building up network structures responsible for bread quality. Various gluten-free formulations have applied hydrocolloids to mimic the viscoelastic properties of gluten. In addition, the impact of different hydrocolloids on the characteristics of dough and bread quality is known to be highly dependent on raw materials, the nature and quantity of hydrocolloids. Hydrocolloids improve the texture, increase the moisture content and extend the overall quality of bread. The results of the reviewed studies indicate that some of those products were acceptable and presented similar or better sensory attributes than control formulations and some were even comparable to their wheat-based counterparts. Based on successful applications of hydrocolloids, it is suggested that novel nutritious ingredients, combined with hydrocolloids can be added to gluten-free bread formulations to improve the quality of life.     

Improving the quality of meat‐free sausages using κ‐carrageenan,konjac mannan and xanthan gum

High consumption of processed red meat can cause health issues. Therefore, production of high‐quality meat‐free food alternatives is necessary. The main objective of this study was to use hydrocolloids including κ‐carrageenan, konjac mannan and xanthan gum at 0, 0.3, 0.6, 1.0 and 1.5% w/w to improve the quality of meat‐free sausages formulated by soy protein isolated, texturised soy protein, corn starch, vegetable oil and spices. With the addition of the tested hydrocolloids, the lightness of the sausages improved. κ‐Carrageenan and konjac mannan significantly improved the water‐holding capacity and texture and reduced the cooking loss of the samples, while xanthan gum showed no considerable effect on these parameters. Konjac mannan and κ‐carrageenan (up to 0.6%) improved the general acceptability of the sausages, while inclusion of xanthan gum made no significant difference. Unlike xanthan gum, κ‐carrageenan followed by konjac mannan was highly successful in improving the overall quality of meat‐free sausages.     

Teflon and non-Teflon Lined Dies: Effect on Spaghetti Quality

Six samples of semolina, milled from durum wheats of varying quality, were extruded through Teflon and non-Teflon lined dies. Extruded spaghetti was evaluated for color and cooking quality. The effect of cooking time on cooking quality was also evaluated. Teflon extruded spaghetti had better appearance and cooking quality than its non-Teflon extruded counterpart. Strong gluten, whether in the Teflon or non-Teflon extruded products, improved cooking quality and tolerance to over-cooking. Scanning electron microscopy of the outer surface of dry and cooked spaghetti elucidated, in part, the differences in appearance and cooking quality of the products extruded through both die forms.     

The impact of the protein network on the pasting and cooking properties of dry pasta products

Durum wheat semolina gluten and starch as well as processing conditions determine pasta cooking quality. This study investigated whether, for good organoleptic properties, a permanent protein network needs to be formed during pasta drying or can still be formed during cooking. The cooking quality of 16 spaghetti samples was related to the levels of sodium dodecyl sulphate extractable protein (SDSEP), starch gelatinisation temperatures as well as to the swelling properties of milled dry spaghettis. SDSEP levels in dry and cooked products varied between 31% and 56%, and 12% to 21% of total protein contents, respectively. The highest quality spaghettis had relatively higher levels of SDSEP in the dry product, low starch gelatinisation temperatures and swelling powers, and rigid particles. The lowest quality spaghettis had lower levels of SDSEP and higher gelatinisation temperatures. This work implies that high pasta quality results from an optimal degree of protein polymerisation during drying and/or the subsequent cooking.     

Extrusion conditions and zea mays endosperm hardness affecting gluten‐free spaghetti quality

The effects of extrusion temperature (80, 90 and 100 °C) and flour moisture content (27%, 31% and 35%) on corn spaghetti quality were evaluated according to a factorial experimental design. Flours obtained from a soft and hard endosperm were processed in a Brabender single screw extruder. Corn spaghettis with good cooking characteristics and resistance to overcooking were obtained by extrusion at 27% flour moisture content for the three temperatures used. They have higher resistance to hydration, long cooking time (around 11 vs. 7 min for poor quality) and low cooking loss (lower than 9% for a 10‐min overcooking). Softer endosperm allowed obtaining better spaghetti quality. Among different physicochemical properties, enzyme susceptibility could be used as an indicator of mechanical energy dissipated by friction. During extrusion cooking, the native structure is partially destroyed, and new crystalline ones, corresponding to the amylose–lipid complex, are formed.     

花生蛋白对面条品质的影响

通过在面粉中添加不同比例的花生蛋白,分析其对面粉湿面筋含量、面团流变学特性、面条蒸煮品质、感官品质和质构品质的影响。结果表明:在面粉中加入4%的花生蛋白,可显著提高面粉的蛋白质和湿面筋的含量,改善面团的流变学特性;制作的面条韧性和口感较好,增加了面条的营养价值,并且对面条加工特性没有太大影响。     

不同含水量面条蒸煮品质差异机制研究

为了了解不同含水量的面条蒸煮时间差异和煮后面条的口感不同的内在机制,本实验以相同面粉为原料,制作了四种含水量的面条,与半干面（29.3%、25.1%水分）、干面（13.8%水分）相比,鲜面（32.6%水分）的最佳蒸煮时间较短（是干面的26%）,吸水率较低且蒸煮损失小（7.91%）,煮后面条内部面筋蛋白网络结构致密、孔隙度小且连续性好,弹性和咀嚼性较好,感官评价得分最高,其次为半干面、干面。四种面条的水分组成在煮之前内部仅有较低比例的自由水（T23）,主要以结合水（T21、T22）为主,其来自和面过程中加入的水分;蒸煮中从外部吸收水分;煮后面条水分组成均以自由水（T23）为主,结合水（T21、T22）比例减小,而鲜面（32.6%水分）内部还保留一大部分弱结合水（T22）,其来自和面过程中加入的水分;随着面条自身水分含量减少,面筋网络结构致密度降低,质构和口感降低。因为蒸煮过程中从锅中吸收水分量大、煮面时间长、蒸煮损失大,干面的蒸煮品质比生鲜面差。