Spaghetti Stickiness: Some Factors Influencing Stickiness and Relationship to Other Cooking Quality Characteristics

Dexter, J.E.; Matsuo, R. R.; Morgan, B. C.

doi:10.1111/j.1365-2621.1983.tb03534.x

Cited by 79 publications

(67 citation statements)

References 10 publications

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“…As especificações com relação à granulometria da semolina variam em cada país. Nos E.U.A., segundo BANASIK [4], a semolina comercial não deve conter acima de 3% de partículas de farinha passando pela peneira US n o 100 (0,149mm), e no Canadá, segundo DEXTER, MATSUO & MORGAN [14] a semolina deve conter menos que 1% passando pela peneira US n o 100 (0,149mm).…”

Section: Tabelaunclassified

Qualidade tecnológica de massas alimentícias frescas elaboradas de semolina de trigo durum (T. durum L.) e farinha de trigo (T. aestivum L.)

Chang¹,

Flores²

2004

Ciênc. Tecnol. Aliment.

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.br * A quem a correspondência deve ser enviada. -INTRODUÇÃOExistem três tipos genéticos de trigos cultivados comercialmente: Triticum durum (usado para elaboração de massas alimentícias), Triticum aestivum (usado para produção de pães, bolos e biscoitos) e Triticum compactum (usado na elaboração de biscoitos suaves) [20]. O endosperma do T. durum L (trigo durum) é mais duro que o do Triticum aestivum, apresentando maiores níveis de cinzas e proteínas. A farinha de Triticum durum tem coloração amarelada devido à presença de pigmentos carotenóides e tem qualidade de glúten que possibilita a produção de massas alimentícias. A massa fresca produzida a partir da semolina de Triticum durum apresenta ótimas características de qualidade, tais como: textura firme após o cozimento, e sem adesividade excessiva [9].Embora o trigo durum seja considerado a melhor matéria-prima, para a produção de massas alimentí-cias, o uso de outro trigo é permitido em alguns paí-ses, tais como o Canadá e os Estados Unidos, e depende, principalmente, da disponibilidade da semolina do trigo durum. Em diversos países consumidores de massas alimentícias dependentes da importação de trigo durum, para atender a demanda interna, tornase necessário o uso de trigos nacionais disponíveis como matéria-prima para a produção de massas alimentícias.Atualmente, no Brasil, o trigo durum não é cultivado [19]; portanto, o trigo comum é a matéria-prima mais comumente empregada para a produção de massas alimentícias, correspondendo a cerca de 85% da produção nacional das massas. As massas preparadas a partir de farinha de trigo comum não apresentam as características de qualidade das massas preparadas com trigo durum, portanto é necessário fazer algumas adaptações na formulação de massas preparadas com trigo comum. Uma outra alternativa para melhorar os atributos de qualidade das massas alimentícias feitas com semolina de trigo comum, é incorporar proporções adequadas de semolina de trigo durum na farinha de trigo comum.O objetivo do presente trabalho foi estudar o efeito da adição da semolina de trigo durum (T. durum L.) à farinha de trigo (T. aestivum L.), nos parâmetros de qualidade e vida-de-prateleira da massa fresca. -MATERIAIS E MÉTODOS -Matéria-primaForam utilizadas neste estudo a farinha de trigolinha tenro (Cargill Extra) e semolina de trigo durum (Cargill Speciale), fornecidas pela CARGILL FOODS. A semolina de trigo durum será denominada STD e a farinha de trigo -linha tenro FT. QUALIDADE TECNOLÓGICA DE MASSAS ALIMENTÍCIAS FRESCAS RESUMOForam elaboradas massas alimentícias frescas utilizando as seguintes proporções de semolina de trigo durum e farinha de trigo comum: 100:0, 80:20, 60:40, 40:60; 20:80 e 0:100, respectivamente. As massas foram embaladas em sacos plásticos com propriedades de impermeabilidade a água, e armazenadas a 4°C. No dia da preparação (dia 0) e nos dias 1, 2 e 3, foram avaliados o tempo de cozimento, aumento de volume, ganho de peso, perda de sólidos solúveis e textura (firmeza) das massas. As massas preparadas com porcentagen...

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Section: Tabelaunclassified

Qualidade tecnológica de massas alimentícias frescas elaboradas de semolina de trigo durum (T. durum L.) e farinha de trigo (T. aestivum L.)

Chang¹,

Flores²

2004

Ciênc. Tecnol. Aliment.

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“…Abecassis et al (1986) noted that pasta previously dried at 37 °C, had an improved cooking quality and color after a short hydrothermal treatment at 90 °C. According to many authors, (Baiano et al, 2006;Güler et al, 2002;Zweifel et al, 2000;Abecassis et al, 1989;Dexter et al, 1983) high temperature drying improved cooking quality of dried pasta.…”

Section: Introductionmentioning

confidence: 99%

“…The weight of cooked pasta indicates the water uptake and corresponds to a macroscopic event involving a complex molecular modification of starch and proteins (Del Nobile and Massera, 2000;Piazza et al, 1994). The cooking loss, related to solid leaching during cooking is widely used as an indicator of the overall cooking performance (D'Egidio et al, 1982;Dexter et al, 1983). The texture of the cooked product has also an essential role in the final acceptance by consumers (D'Egidio and Nardi, 1996;OH et al, 1983) and it is characterized by its firmness and resilience.…”

Section: Introductionmentioning

confidence: 99%

Influence of hydrothermal treatment on rheological and cooking characteristics of fresh egg pasta

Nouviaire

Lancien

Maache-Rezzoug

2008

Journal of Cereal Science

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Abstract.The effect of D.I.C. processing conditions on rheological and cooking properties of commercial fresh egg pasta was studied. The mechanical properties of pasta before and after cooking were evaluated by empirical test and characterized by maximal apparent force (F max ) and apparent relaxation coefficient (ARC). Structural (apparent density) and cooking quality were evaluated by determining mass ratio (W/Wo), optimal cooking time (OCT), swelling index (SI), solid, soluble and total cooking losses (TCL) and compared to untreated pasta. The hydrothermal treatment caused a reduction in firmness and relaxation capacity of treated pasta. The increase of processing conditions induced a decrease of F max and the processing time has an influence when it is associated to the low pressures. The values of ARC vary from 51% (untreated pasta) to 37% (D.I.C. treated pasta). The increase of processing time from 30 to 60 s does not seem to have a significant influence on ARC. The apparent density of treated pasta is function o f processing pressure and time but it is always lower than untreated pasta density. Treated pasta had a higher quality score based on water sorption and SI and matter losses (TCL values and solid and soluble losses) as compared to untreated pasta.Abbreviations:

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“…The many textures and culinary quality of pasta are related to the interactions of these two biopolymers in presence of water (Resmini and Pagani, 1983;Güler et al, 2002). The influence of protein on the properties of pasta has received a large research attention (Dexter et al, 1983;Fortini, 1988;Favier, et al, 1996), however, less informations are available on the influence of starch on pasta quality although this macromolecule is the major component of durum wheat semolina (approx. …”

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confidence: 99%

Study of the effect of hydrothermal process conditions on pasta quality

Maache-Rezzoug

Allaf

2005

Journal of Cereal Science

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Abstract.Effect of hydrothermal treatment on the pasting, hydration properties and colour quality of commercial fresh pasta were studied. The Instantaneous Controlled Pressure Drop (DIC) treatment is defined as a hydrothermal treatment that involves a physical modifications at high temperature (<144°C) and restricted moisture contents (<30%) during a very short time (15 -40 sec) followed by a rapid pressure drop to a vacuum (50 mbar). Two process variables (steam pressure level and processing time) were investigated using response surface methodology. Steam pressure level had the greatest effect on hydration and pasting parameters. Increasing of pressure level resulted in elevation of mass ratio between cooked and uncooked pasta (W i /W 0 ) 100°C and reduction of optimum cooking time (OCT) for all treated pasta. The OCT of untreated pasta was 7 min (W/W o =2.4), while for the same ratio it was less than 1 minute for pasta treated at pressures ranging between 2.5 and 3.5 bar. The viscosity at 10 minutes (V 10 ) increased linearly when pressure level increased. V 10 was 146 cP for the untreated pasta whereas it reached 2659 cP for the pasta treated at 3.9 bar (144°C) during 25 second. The cold paste viscosity (CPV) and setback viscosity (SB) decreased when the pressure varied from 1 to 3.9 bar.Keywords: Hydrothermal treatment; Pasta; Hydration properties; RVA 1: IntroductionDurum wheat semolina is considered to be the best material for making high quality pasta products. The intrinsic quality attributed to the pasta are influenced primarily by the properties of the protein and starch fraction and by many others factors such as the origin of the semolina (Wood et al., 2001), and the pasta production process (mixing, extrusion and drying conditions) (Kobrehel and Abecassis, 1985;Debbouz and Doetkott, 1996). Starch and proteins are responsible for most desirable characteristics of cereals products. The many textures and culinary quality of pasta are related to the interactions of these two biopolymers in presence of water (Resmini and Pagani, 1983;Güler et al., 2002). The influence of protein on the properties of pasta has received a large research attention (Dexter et al., 1983;Fortini, 1988;Favier, et al., 1996), however, less informations are available on the influence of starch on pasta quality although this macromolecule is the major component of durum wheat semolina (approx. 70%).Few studies exist on the application of hydrothermal treatments to the pasta for the production of instant products, or for improvement of the cooking quality. Abecassis et al., (1986) noted, on pasta previously dried at 37 °C, an improvement of cooking quality and colour after hydrothermal treatment at 90 °C for short time.The application of high temperature (HT) in the drying process (Abecassis et al., 1984;Anese et al., 1999) is the most noticeable innovation in pasta industry in recent years.The temperature usually reaches 70°C-80°C and in some cases more than 100°C (Güler et al., 2002). Under these conditions the objective of dryi...

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Spaghetti Stickiness: Some Factors Influencing Stickiness and Relationship to Other Cooking Quality Characteristics

Cited by 79 publications

References 10 publications

Qualidade tecnológica de massas alimentícias frescas elaboradas de semolina de trigo durum (T. durum L.) e farinha de trigo (T. aestivum L.)

Qualidade tecnológica de massas alimentícias frescas elaboradas de semolina de trigo durum (T. durum L.) e farinha de trigo (T. aestivum L.)

Influence of hydrothermal treatment on rheological and cooking characteristics of fresh egg pasta

Study of the effect of hydrothermal process conditions on pasta quality

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