In this paper, starch was extracted from fresh pasta by-product (PS) and its chemical composition and physical and microscopic characteristics were determined. Commercial wheat starch (CS) was used as reference. In general, purity was similar between starches studied. However, others compounds such as protein, lipid and ash were significantly different. PS starch granules had large lenticular-shape (25-33 μm) and small spherical-shape (5-8 μm). The pH and color of PS starch were similar to those reported for CS starch. On the other hand, PS had higher water absorption capacity, viscosity and cooking stability than CS. The gelatinization temperature of PS was similar to that of CS (60 and 61°C). At high temperature (90°C) both starches had similar rheological behavior. The results achieved suggest that PS starch has potential for application in food systems requiring high processing temperatures such the manufacture of sugar snap cookie. The effects of PS starch addition on the dough making stage and the final cookie quality were analyzed. Improvements in dough cohesiveness (24 %) and springiness (10 %) were significant relative to those of CS dough. Texture profile analysis confirmed the rheological changes.
The chemical, functional, rheological and structural properties of gluten extracted from fresh durum wheat pasta by-product (PG) were studied and compared with those of the commercial soft wheat gluten (CG). PG had lower starch and fat contents, lower adhesiveness and higher emulsifying and foaming stabilities than CG, whereas CG had higher foaming capacity, cohesiveness and chewiness. CG gave also a more open matrix surface morphology than PG. The glutens did not show a significant difference of their protein content, water absorption, hardness and springiness. They showed also similar dynamic rheological behaviors (GЈ, GЉ and tan d) at low frequencies (<4 Hz). In addition, PG and CG can be used in the bread-baking process since addition (2%, flour basis) to dough characterized by a low bread-making quality improved significantly its strength (W) and its elasticity-to-extensibility ratio (P/L).
PRACTICAL APPLICATIONSThe pasta by-product could be considered as an excellent source of gluten and may be used as an improver in bread making. This hypothesis is supported by determining the functional and rheological properties of the 3 Corresponding
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