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.