Pasting and Gel Behavior of Durum Wheat Derivatives

Durum wheat (Triticum durum) is one of the main raw materials in the food industry, used primarily in the production of pasta. During milling, semolina and flour are obtained with different size distributions, and different compositional and functional characteristics, which influence processes such as gelatinization, retrogradation and the final texture of the products. Understanding these changes is essential for optimizing the technological quality and shelf life of processed foods. The aim was to evaluate how particle size, composition, temperature, and treatment time affect gelatinization, retrogradation, and gel texture. Samples included common wheat flour (control), durum wheat semolina, durum wheat flour, and re-milled semolina (<180 μm). Hydrothermal tests were conducted at 95 °C with varying holding times, and at 140 °C with extended cooling to observe retrogradation. Composition and particle size were found to determine rheological behavior. Semolina showed higher retrogradation and produced firmer gels, while durum wheat flour, with higher protein and ash content, showed atypical profiles and less consistent gels. Increased temperature and time enhanced breakdown and reduced final viscosity, indicating starch thermal degradation. A correlation was observed between final viscosity and gel hardness. This study provides information useful for optimizing the milling, cooking, and development of durum wheat-based products with improved texture and shelf life.