Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta

Daniel E. Garcia-Valle, Luis A. Bello-Pérez, Edith Agama-Acevedo, Jose Alvarez-Ramirez

Research output: Contribution to journalArticlepeer-review

22 Scopus citations

Abstract

The influence of the pasta preparation stages on starch, proteins, and water structures of semolina and chickpea pasta was studied. The hydrated starch structures (995/1022 FTIR ratio) increased in semolina and reduced in chickpea pasta. The processing stages in semolina pasta led to a significant increase of β-sheet structures (~50% to ~68%). The β-sheet structures content in chickpea pasta was lower (~52%), and was most affected by sheeting and cooking. The water structure was assessed by the analysis of the OH fingerprint FTIR region (3700–2800 cm−1) and showing that water molecules (~90%) are strongly and moderately bound. The chickpea pasta displayed the highest content of strongly bonded water (about 55%) in contrast to the semolina pasta (~48%). A principal component analysis showed that the molecular organization of semolina pasta was mostly affected by dough formation and cooking; the molecular organization of chickpea pasta was determined by the cooking stage.

Original languageEnglish
Article number129993
JournalFood Chemistry
Volume360
DOIs
StatePublished - 30 Oct 2021

Keywords

  • Gluten-free pasta
  • Protein secondary structure
  • Starch structure
  • Water structure

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