Determination of pasta cooking quality was more dependent on a continuous protein network than the physicochemical properties of gelatinized starch. In the absence of coagulated protein, “starch pasta” strands fractured into small pieces and did not swell in contrast to pasta made from flour or semolina after 20 minutes cooking. The starch of semolina was not a key factor related to better cooking quality of pasta compared to starches of hard wheat, but the starch of soft wheat might down grade the cooking quality of pasta. The results of this experiment showed that surfactants, monoglyceride and sodium stearoyl lactylate, did not improve the quality of cooked pasta. They might just interact with protein and not starch, because the cooking quality of “starch pasta” became worse with the addition of monoglyceride. Swelling of cooked pasta was mainly due to the hydration of protein. Pasta swelled to twice its original diameter after 20 minutes cooking, but the diameter of cooked “starch pasta” did not change at all. Differences among various sources of wheat starches could be factors in functional characteristics of cooked pasta, but these differences are not as important as gluten strength and protein content.

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