The effect of continuous cooking on the properties of spaghetti and its cooking water

Abstract

Background and Objectives In catering environments, subsequent batches of pasta are cooked in the same water to save water and energy. This results in formation of a foam layer made up by solids leached from the pasta. Here, the effect of cooking up to 13 subsequent batches on spaghetti cooking and foaming of the cooking water was investigated. Cooking at acidic pH was also studied for a single batch. Findings Water uptake by dry spaghetti decreases with batch number. The increasingly lower mobility in the network of swollen starch and polymerized protein network reduces the extent to which albumins and globulins are leached out. Evidently, the solid content in the cooking water increases with batch number while its pH drops. Separation of pasta fragments from the cooking water does not significantly affect (p > 0.05) the foam stability. Significance and Novelty This study provides additional insights in the composition and foaming properties during the continuous cooking process of pasta.

Unveiling the impact of durum wheat protein quantity and quality on textural properties and microstructure of cooked pasta

“…Among many factors influencing the end use performance of durum and/or semolina, a major consideration is the cooking quality of pasta. In the past 50 years, tremendous amount of research has been undertaken to reveal the underlying factors associated with pasta cooking quality (Ames et al, 1999; Ames, Clarke, Marchylo, et al, 2003; Bresciani et al, 2022; D'Egidio et al, 1990; Dexter & Matsuo, 1977; Matsuo & Irvine, 1970; Matsuo et al, 1972; M. Sissons, 2008). Major emphasis has been on protein content, gluten strength, and pasta drying techniques (Cubadda et al, 2007; Feillet & Dexter, 1996; Malcolmson et al, 1993).…”

“…Major emphasis has been on protein content, gluten strength, and pasta drying techniques (Cubadda et al, 2007; Feillet & Dexter, 1996; Malcolmson et al, 1993). Early studies focused on the relationship between durum wheat protein properties and pasta cooking quality have led to inconsistent findings with either protein content (D'Egidio et al, 1990; Dexter & Matsuo, 1977; Malcolmson et al, 1993; Matsuo et al, 1972; Novaro et al, 1993) or gluten strength (Autran et al, 1986; Dexter & Matsuo, 1980; Grzybowski & Donnelly, 1979; Kovacs et al, 1995; Matsuo & Irvine, 1970; Wasik & Bushuk, 1975) being reported as the overriding factor that dictates pasta cooking quality. More recently, M. J. Sissons et al (2005) and M. J. Sissons et al (2007) studied the durum pasta quality by varying the gluten content and composition through reconstitution, and concluded that pasta firmness was highly associated with protein content, but stronger gluten by modifying the ratios of glutenin to gliadin and HMW‐GS to LMW‐GS did not result in firmer pasta texture.…”

“…Major emphasis has been on protein content, gluten strength, and pasta drying techniques (Cubadda et al, 2007;Feillet & Dexter, 1996;Malcolmson et al, 1993). Early studies focused on the relationship between durum wheat protein properties and pasta cooking quality have led to inconsistent findings with either protein content (D'Egidio et al, 1990;Dexter & Matsuo, 1977;Malcolmson et al, 1993;Matsuo et al, 1972;Novaro et al, 1993) or gluten strength (Autran et al, 1986;Dexter & Matsuo, 1980;Grzybowski & Donnelly, 1979;Kovacs et al, 1995;Matsuo & Irvine, 1970;Wasik & Bushuk, 1975) being reported as the overriding factor that dictates pasta cooking quality. More recently, M. J.…”