Influence of Soft Kernel Texture on Fresh Durum Pasta

Area of Science:

• Cereal Science and Technology
• Food Science and Nutrition
• Plant Genetics

Background:

• Traditional pasta production relies heavily on durum semolina due to its hardness.
• A new class of soft durum wheat varieties has been developed, differing in kernel texture.
• Understanding the pasta-making potential of these novel soft durum wheats is essential for the industry.

Purpose of the Study:

• To evaluate the quality of fresh pasta made from three soft durum wheat varieties.
• To compare the pasta quality of soft durum wheat with commercial durum semolina, durum flour, and bread flour.
• To assess the impact of hydration levels on pasta characteristics.

Main Methods:

• Fresh pasta was prepared from three soft durum varieties (Svevo, Alzada, Havasu) and commercial durum semolina, durum flour, and bread flour.
• Pasta samples were analyzed for cooking weight increase (water uptake), cooking loss, firmness, stickiness, and color (L*, b*).
• Three hydration levels (28%, 30%, 32%) were tested for each flour type.

Main Results:

• Soft durum pasta showed lower water uptake (115-122%) and cooking loss (3-4%) compared to traditional flours.
• Pasta from soft durum exhibited superior firmness (265.8-297.9 g) and lower stickiness (4.17-4.96 g·s).
• Color attributes (L*, b*) of soft durum pasta were comparable or superior to durum semolina pasta.

Conclusions:

• Soft durum wheat varieties can produce high-quality fresh pasta with desirable cooking and sensory characteristics.
• These findings challenge the established notion that only durum semolina yields premium pasta.
• Soft durum wheat presents a viable alternative for pasta manufacturing, offering new opportunities for product development.