Abstract:
:Dried pasta represents a primary food in the diet of many populations who mainly perceive its quality in terms of cooking performances. Indeed, this and other aspects of pasta quality arise from several technological parameters starting from the usage of durum wheat semolina as raw material. In this paper, the chemical and physical characteristics of semolina directly related to dried pasta quality are discussed, taking into account the biochemical phenomena involving semolina components and occurring during the whole pasta-making chain. The quality of pasta is also discussed with relation to drying conditions which account for both the ultrastructural changes in protein and starch organization and the occurrence of unnatural molecules arising from the Maillard reaction. The information provided here suggests that a comprehensive evaluation of pasta quality should include heat-damage induced by processing conditions.
journal_name
Crit Rev Food Sci Nutrjournal_title
Critical reviews in food science and nutritionauthors
de Noni I,Pagani MAdoi
10.1080/10408390802437154subject
Has Abstractpub_date
2010-05-01 00:00:00pages
465-72issue
5eissn
1040-8398issn
1549-7852pii
920928266journal_volume
50pub_type
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