Synergistic Effects of Heat-Moisture Treatment Regime and Grape Peels Addition on Wheat Dough and Pasta Features

Abstract

Heat moisture treatment (HMT) can be a useful method of wheat flour functionality modification, improving the nutritional value of pasta along with grape peels (GPF) addition. The aim of this study was to investigate the combined effects of HMT temperature, time, and moisture and GPF level on dough and pasta properties. Dough rheology and texture, pasta color, texture, total polyphenols (TPC), dietary fiber (DF), and resistant starch (RS) contents were evaluated. Furthermore, an optimization was performed based on Response Surface Methodology (RSM) and desirability function. The results showed that HMT regime and GPF determined proportional dough viscoelastic moduli and firmness increase. On the other hand, cooked pasta firmness and gumminess decreased with HMT conditions and GPF level rise. Higher pasta RS and DF content was promoted by HMT and GPF components. The reduction effect of HMT on TPC was countered by the incorporation of GPF, a rich source of polyphenols. The optimization revealed that the recommended wheat flour treatment regime would be 87.56 °C, 3 h, and 26.01% moisture, while the quantity of GPF that could be added was 4.81%. For these values, the maximum functional and nutritional values would be achieved with minimum negative impact on pasta quality.

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

“…Firmness represents the cutting force required to penetrate pasta dough and was significantly increased by the linear term in Equation ( 4). The shaping of the pasta is influenced by the firmness of the dough, with a stronger dough desirable for shaping the short pasta to keep its shape [42,43]. A rise in firmness with an increase in spent grain addition level was observed (Figure 1B).…”

The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method

“…The peculiarity of the biological method of dough proofing is that sugars added to the dough are fermented to produce alcohol and gas. Carbon dioxide formed in the dough provides a porous structure 11 – 13 .…”

Current Approaches in Using Plant Ingredients to Diversify Range of Bakery and Pasta Products

“…Another way to reduce the digestibility of starch is the supplementation of food with phenolic compounds from fruit by-products. In this Special Issue, Iuga et al [3] provide an in-depth assessment of starch digestibility as affected simultaneously by the parameters of hydrothermal treatment and by the addition of grape peels. Polyphenolic compounds' associated fibers from grape peels and hydrothermal treatment exhibited a synergistic effect on wheat dough and pasta characteristics, reducing resistant starch content and rising fiber content, total polyphenols and antioxidant activity.…”