High‐amylose bread wheat and its effects on cooking quality and nutritional properties of pasta

Abstract

Pasta samples were produced by replacing durum wheat semolina with high-amylose bread wheat semolina-type flour in proportions of 30%, 50% and 70%. Resistant starch content in uncooked pasta samples varied from 4.9% of total starch in high-amylose pasta with 30% substitution of semolina, to 15.3% of total starch in 100% high-amylose semolina pasta, achieving the levels established for the health claim. The high amount of resistant starch in cooked pasta caused a reduction of starch digestion rate in all samples with high-amylose flour substitution compared to control. The expected glycaemic index lowered from 53.8 in control pasta (durum wheat semolina) to 48 in 100% high-amylose pasta (bread wheat semolina). The inclusion of high-amylose flour in proportion of 70% combined the best cooking and nutritional properties, but is expectable a further improvement in pasta quality with the adoption of tailored processing protocols.

Environmental Profile of a Novel High-Amylose Bread Wheat Fresh Pasta with Low Glycemic Index

“…A further remark is conclusively needed to note that the manufacture and consumption of fresh pasta involves greater energy use and GHG emissions than that of dry pasta mainly because of the chilled truck transport of a higher moisture product and its preservation in domestic refrigerators. Thus, the general consumer should be aware that the consumption of RS-enriched dry pasta, as that produced for instance by De Arcangelis et al [ 10 ], instead of this low-GI fresh pasta would give rise to a lower environmental impact, especially if smart energy-saving home appliances are used.…”

“…Some bread wheat genotypes with an amylose-to-total starch ratio higher than 70% were obtained [ 3 , 4 , 5 ], and the resulting flours with RS content greater than 10% were used to produce RS-enriched foods, such as dried noodles [ 6 ], Japanese noodles, bread and puffed grains [ 7 ]. A derived high-amylose line of the bread wheat cultivar Cadenza [ 3 ] was grown in open fields in different crop years and, upon milling, yielded a high-amylose bread wheat flour (HABWF), which was used to produce RS-enriched fresh [ 8 , 9 ], and dry [ 10 ] pastas. Of these, the fresh pasta made of 100% HABWF was classified as a food with low in vitro glycemic index (39 ± 1%) and a resistant starch-to-total starch ratio greater than 14% [ 9 ], which allowed the physiological effect of improved glucose metabolism after a meal to be claimed according to EU Regulation 432/2012 [ 11 ].…”

Novel quality features to expand durum wheat applications

“…Nevertheless, there are limited studies on the application of high‐amylose durum wheat flour for food product development. High‐amylose pasta has improved nutritional values – i.e., increased fiber, resistant starch, and protein and reduced carbohydrates 60,73–75 . Cooked pasta made with high‐amylose wheat was soft and less sticky but cooking loss was higher compared to hard Svevo spaghetti 60 .…”

“…High-amylose pasta has improved nutritional valuesi.e., increased fiber, resistant starch, and protein and reduced carbohydrates. 60,[73][74][75] Cooked pasta made with high-amylose wheat was soft and less sticky but cooking loss was higher compared to hard Svevo spaghetti. 60 This can be related to the increase in protein and fiber, resulting in a firmer structure and less swollen pasta.…”

Investigating the impact of boiling and pressure cooking on resistant starch levels in food

“…Chemically modified starch has type 4 RS, while Amylose‐lipid, starch‐glycerol, starch‐amino acids, starch‐peptides, starch‐proteins and starch‐lipid‐protein complexes are known as type 5 RS (Gutiérrez & Tovar, 2021; Walsh et al ., 2022; Karunarathna et al ., 2023). Research has investigated the amylose levels of food ingredients and products in relation to the RS content as well as their nutritional benefits (De Arcangelis et al ., 2022; Bresciani et al ., 2023).…”