Sicignano, Angelo (2015) Effects of raw material, technological process and cooking procedure on quality of pasta from durum wheat semolina. [Tesi di dottorato]

Anteprima

Testo sicignano_angelo_27.pdf Download (2MB) | Anteprima

Abstract

Pasta is a traditional wheat-based food, whose popularity, indisputable in Italy and progressive in Europe as well as in America and in the East, is essentially due to the nutritional and sensory qualities that have made it an attractive source of carbohydrates, enviable and difficult to replace in a healthy and balanced diet. The overall pasta quality is highly influenced by raw materials and production technologies. As far as the raw material, the protein content and the gluten quality of semolina are crucial factors in achieving good texture and cooking performance of the final product. Among the technological processes, the drying step is the most delicate and important The aim of the thesis was to evaluate the effect of raw material, technological processes and cooking methods on pasta quality. The work is split into three cases study. The object of first case study was to evaluate the effect of semolina from both mono-varietal and commercial mix durum wheat on qualitative characteristics of dry pasta; moreover, for each semolina was conducted a study on the effects of high and very high drying temperature on final product in order to assess if and how drying method could affect pasta. Six monovarietal semolina and two commercial mix were used to produce spaghetti than subjected to drying according to two different drying cycles: high temperature (75 ° C) and very high temperature (90 ° C) drying cycles thus obtaining a total of sixteen samples, two for each semolina sample. In the second case study, was evaluated the cooking quality of alternative cooked pasta with the purpose to understand which may be the best (reducing time and /or energy) alternatives to traditional cooking. Four different hollow shapes coming from the same production lot were used; pasta sample were than underwent to passive cooking and microwave cooking. Pasta quality was evaluated by means of sensory, physical and structural analysis by using traditional cooking as reference Finally the third study aimed to asses the influence of chickpea flour and microwave drying operation on starch digestibility and glycemic index of composite legume-wheat pasta. A substitution of 20% chickpea flour was made with respect to the reference sample (100% semolina). Six pasta samples were prepared from 100% semolina, semolina (80%) and raw chickpea flour (20%), semolina (80%) and cooked chickpea flour; each sample was than subjected to traditional drying (40°C; RH 80%) and an optimized microwave drying.. The results showed that chemical, physical, and sensory analysis were all very sensitive to changes in pasta quality. Raw material, process operations and cooking influenced the qualitative characteristics of pasta. The addition of different ingredients in pasta improved the nutritional characteristics of final product. The use of new technologies of drying brought advantages in terms of reduction of time and cost.

Downloads

Actions (login required)

Modifica documento