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Structure-quality relationship in commercial pasta: a molecular glimpse
Francesco Bonomi1, Maria Grazia D'Egidio, Stefania Iametti
1Dipartimento di Scienze Molecolari Agroalimentari, Università di Milano, Via Celoria 2, I-20133 Milano, Italy.
Food Chemistry
|August 8, 2012
Summary
Protein network formation in Italian pasta is influenced by processing methods. Optimal cooking and sensory scores depend on how processing affects water movement and protein structure during cooking.
Area of Science:
- Food Science
- Materials Science
- Biophysics
Background:
- Pasta quality is influenced by protein network structure and starch properties.
- Industrial pasta production involves diverse processing techniques that can alter molecular characteristics.
- Understanding the relationship between processing, molecular structure, and sensory attributes is crucial for quality control.
Purpose of the Study:
- To investigate the impact of different industrial processing methods on the protein network stability and starch pasting properties of Italian semolina pasta.
- To correlate molecular characteristics, including water distribution and mobility, with sensory indices of cooked pasta.
- To determine how protein reticulation and water dynamics during cooking influence pasta's optimal cooking time and sensory perception.
Main Methods:
- Protein network analysis using fluorescence spectroscopy, solubility studies, and thiol accessibility assessments.
- Starch pasting properties evaluated with a viscoamylograph.
- Water distribution and mobility in dry and cooked pasta assessed via magnetic resonance imaging (MRI).
Main Results:
- Pasta processing conditions significantly affect protein reticulation, influencing water penetration and mobility during cooking.
- Cooked pasta exhibiting a crosswise gradient of water mobility achieved superior sensory scores at optimal cooking time.
- Pasta with less compact protein networks were perceived as better when slightly overcooked.
Conclusions:
- Protein network development is a critical determinant of pasta cooking behavior and sensory quality, directly modulated by manufacturing processes.
- Water mobility gradients within cooked pasta are key indicators of desirable textural properties and sensory appeal.
- Tailoring industrial pasta production processes can optimize protein structure and water dynamics to achieve specific sensory outcomes and cooking characteristics.
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