Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the uncooked products

Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the cooking behaviour

“…GF ingredients). As discussed in a previous paper, the key factor for the final quality of GF pasta is the presence of an organized structure constituted by retrograded starch formed during the different steps of the pasta-making process (Mariotti et al, 2011).…”

“…The purpose of this paper was to determine the cooking behaviour of fourteen commercial GF spaghetti samples, previously investigated for their chemical, biochemical and physical properties in the uncooked state (Mariotti et al, 2011). A durum wheat spaghetti sample of a well known Italian brand was the reference.…”

Structure–quality relationship in commercial pasta: A molecular glimpse

“…The marked urea-dependent increase observed for sample B indicates that chaotrope destabilisation of a hydrophobically stabilised structure makes a large number of thiols accessible to the specific reagent. Although samples A and C have the highest number of readily accessible thiols, the increase in reactivity upon addition of the chaotrope is much less pronounced, as typical of a protein network in which disulphide bonds play a prominent role Mariotti et al, 2011).…”

“…The solubility of proteins in solvent systems with different dissociating abilities can be used to discriminate among the contribution of different proteins Mariotti, Lucisano, Pagani, & Iametti, 2008), and to describe the effects of technological treatments in different types of pasta based foods (Mariotti, Iametti, Cappa, Rasmussen, & Lucisano, 2011). This approach also allows the relation of physical-chemical properties of proteins, as inferred from their aggregation state, to their behaviour during food processing (Ciaffi, Tozzi, & La Fiandra, 1996).…”

Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle

“…It is 35 widely consumed across the world and has become a popular carbohydrate dish thanks to its 36 long shelf life, low cost, simple preparation and sensory characteristics (Mastromatteo et al 37 2012; Foschia et al 2013). Pasta products made from durum wheat are characterized by the 38 proteins that form a viscoelastic network and their optimal dough properties during the mixing 39 and extrusion steps (Mariotti et al 2011), thus producing better strength and stability in the final 40 product. Common pasta, produced by using durum wheat semolina, has better quality 41 characteristics (cohesive and elastic dough, minimal cooking loss, no stickiness, reasonable 42 firmness after cooking, etc.)…”