Effect of source and proportion of waxy starches on pasta cooking quality
Starches from the endosperm of three types of total-waxy cereals (bread wheat, maize, and barley) were used in reconstitution studies of durum wheat semolinas to investigate the effect of waxy starch on pasta cooking quality. The chemical composition and the pasting and gelatinization properties of...
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| Veröffentlicht in: | Cereal chemistry 2005-05, Vol.82 (3), p.321-327 |
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| creator | Gianibelli, M.C Sissons, M.J Batey, I.L |
| description | Starches from the endosperm of three types of total-waxy cereals (bread wheat, maize, and barley) were used in reconstitution studies of durum wheat semolinas to investigate the effect of waxy starch on pasta cooking quality. The chemical composition and the pasting and gelatinization properties of the starches used in this study were evaluated to define the functional properties of each waxy starch. The rheological properties of dough semolinas were evaluated by small-scale mixograph. Spaghetti was prepared using a small-scale pasta extruder and its cooking quality was assessed using a texture analyzer. Cooked pasta firmness, resilience, and stickiness were measured. The substitution of semolina starch with waxy starches from different sources changed the functional properties of dough and their pasta quality. A decrease in firmness was detected in all the semolinas reconstituted with waxy starches. An increase in stickiness was found when semolinas with waxy starch from wheat were evaluated. No improvement in pasta quality should be expected if the waxy character is introduced in durum wheat. |
| doi_str_mv | 10.1094/CC-82-0321 |
| format | Article |
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The chemical composition and the pasting and gelatinization properties of the starches used in this study were evaluated to define the functional properties of each waxy starch. The rheological properties of dough semolinas were evaluated by small-scale mixograph. Spaghetti was prepared using a small-scale pasta extruder and its cooking quality was assessed using a texture analyzer. Cooked pasta firmness, resilience, and stickiness were measured. The substitution of semolina starch with waxy starches from different sources changed the functional properties of dough and their pasta quality. A decrease in firmness was detected in all the semolinas reconstituted with waxy starches. An increase in stickiness was found when semolinas with waxy starch from wheat were evaluated. No improvement in pasta quality should be expected if the waxy character is introduced in durum wheat.</description><identifier>ISSN: 0009-0352</identifier><identifier>EISSN: 1943-3638</identifier><identifier>DOI: 10.1094/CC-82-0321</identifier><identifier>CODEN: CECHAF</identifier><language>eng</language><publisher>St. Paul, MN: The American Association of Cereal Chemists, Inc</publisher><subject>barley starch ; Biological and medical sciences ; Cereal and baking product industries ; cooking quality ; corn starch ; dough ; firmness ; Food industries ; Fundamental and applied biological sciences. 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The chemical composition and the pasting and gelatinization properties of the starches used in this study were evaluated to define the functional properties of each waxy starch. The rheological properties of dough semolinas were evaluated by small-scale mixograph. Spaghetti was prepared using a small-scale pasta extruder and its cooking quality was assessed using a texture analyzer. Cooked pasta firmness, resilience, and stickiness were measured. The substitution of semolina starch with waxy starches from different sources changed the functional properties of dough and their pasta quality. A decrease in firmness was detected in all the semolinas reconstituted with waxy starches. An increase in stickiness was found when semolinas with waxy starch from wheat were evaluated. No improvement in pasta quality should be expected if the waxy character is introduced in durum wheat.</description><subject>barley starch</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>cooking quality</subject><subject>corn starch</subject><subject>dough</subject><subject>firmness</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gelatinization</subject><subject>gelatinization properties</subject><subject>pasta</subject><subject>pasting properties</subject><subject>resilience</subject><subject>rheological properties</subject><subject>semolina</subject><subject>Starch and starchy product industries</subject><subject>stickiness</subject><subject>texture</subject><subject>waxy starches</subject><subject>wheat starch</subject><issn>0009-0352</issn><issn>1943-3638</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>BENPR</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp9kFFLwzAQx4MoOKcvfgGL4ItQzSVp2j5KmU4Y-KB7DmmazM7adEnH7Lc3pQPfhMDl7n73vz-H0DXgB8A5eyyKOCMxpgRO0AxyRmPKaXaKZhjjPNQTco4uvN-GlEJKZ-h1YYxWfWRN5O3eKR3Jtoo6Zzvr-tq2Y-Mgf4bI99KpT-2jUOtkyCJl7VfdbqLdXjZ1P1yiMyMbr6-OcY7Wz4uPYhmv3l5ei6dVrGhCIU4yMIqDZKlhjENaGsMM5EaRlAPQvEx4ohmTGUClgECCA1tVpSlpqTkkdI5uJ91gcrfXvhfbYLwNKwWhGEN4aYDuJ0g5673TRnSu_pZuEIDFeClRFCIjYrxUgO-OitIr2RgnW1X7vwmeAWd5Fjg8cYe60cM_iuG7XBylb6YRI62QGxdk1-8EAx19Ys6A_gI_GX5O</recordid><startdate>200505</startdate><enddate>200505</enddate><creator>Gianibelli, M.C</creator><creator>Sissons, M.J</creator><creator>Batey, I.L</creator><general>The American Association of Cereal Chemists, Inc</general><general>American Association of Cereal Chemists</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>4T-</scope><scope>7X2</scope><scope>7XB</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M2O</scope><scope>M7S</scope><scope>MBDVC</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>Q9U</scope><scope>S0X</scope></search><sort><creationdate>200505</creationdate><title>Effect of source and proportion of waxy starches on pasta cooking quality</title><author>Gianibelli, M.C ; Sissons, M.J ; Batey, I.L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3531-581fc61a47f44617bff4f19fc2761139b565e44a811dc121501a4ddbfb3be6153</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>barley starch</topic><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>cooking quality</topic><topic>corn starch</topic><topic>dough</topic><topic>firmness</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gelatinization</topic><topic>gelatinization properties</topic><topic>pasta</topic><topic>pasting properties</topic><topic>resilience</topic><topic>rheological properties</topic><topic>semolina</topic><topic>Starch and starchy product industries</topic><topic>stickiness</topic><topic>texture</topic><topic>waxy starches</topic><topic>wheat starch</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gianibelli, M.C</creatorcontrib><creatorcontrib>Sissons, M.J</creatorcontrib><creatorcontrib>Batey, I.L</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Docstoc</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Research Library</collection><collection>Engineering Database</collection><collection>Research Library (Corporate)</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><collection>SIRS Editorial</collection><jtitle>Cereal chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gianibelli, M.C</au><au>Sissons, M.J</au><au>Batey, I.L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of source and proportion of waxy starches on pasta cooking quality</atitle><jtitle>Cereal chemistry</jtitle><date>2005-05</date><risdate>2005</risdate><volume>82</volume><issue>3</issue><spage>321</spage><epage>327</epage><pages>321-327</pages><issn>0009-0352</issn><eissn>1943-3638</eissn><coden>CECHAF</coden><abstract>Starches from the endosperm of three types of total-waxy cereals (bread wheat, maize, and barley) were used in reconstitution studies of durum wheat semolinas to investigate the effect of waxy starch on pasta cooking quality. The chemical composition and the pasting and gelatinization properties of the starches used in this study were evaluated to define the functional properties of each waxy starch. The rheological properties of dough semolinas were evaluated by small-scale mixograph. Spaghetti was prepared using a small-scale pasta extruder and its cooking quality was assessed using a texture analyzer. Cooked pasta firmness, resilience, and stickiness were measured. The substitution of semolina starch with waxy starches from different sources changed the functional properties of dough and their pasta quality. A decrease in firmness was detected in all the semolinas reconstituted with waxy starches. An increase in stickiness was found when semolinas with waxy starch from wheat were evaluated. No improvement in pasta quality should be expected if the waxy character is introduced in durum wheat.</abstract><cop>St. Paul, MN</cop><pub>The American Association of Cereal Chemists, Inc</pub><doi>10.1094/CC-82-0321</doi><tpages>7</tpages></addata></record> |
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| ispartof | Cereal chemistry, 2005-05, Vol.82 (3), p.321-327 |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | barley starch Biological and medical sciences Cereal and baking product industries cooking quality corn starch dough firmness Food industries Fundamental and applied biological sciences. Psychology gelatinization gelatinization properties pasta pasting properties resilience rheological properties semolina Starch and starchy product industries stickiness texture waxy starches wheat starch |
| title | Effect of source and proportion of waxy starches on pasta cooking quality |
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