A durum wheat was milled in order to obtain medium (M), medium coarse (MC) and coarse (C) semolinas with an average particle size of 275, 375 and 475 mu m respectively. The three semolinas were characterized for their chemical and physical properties. The M semolina showed higher ash, protein and gluten content, a higher gluten extensibility but a lower gluten index and yellow colour than coarser semolinas. Spaghetti were produced with the three semolinas. Dried spaghetti were characterized for their diameter, hardness and colour and eventually tested for their cooking quality. Spaghetti from MC and C semolina showed higher optimum cooking time (OCT) than spaghetti from M semolina. Cooking time being equal, the weight and diameter increase was higher in spaghetti from coarser semolinas. Within OCT, the hardness of spaghetti from MC and C semolina was higher than that of spaghetti from M semolina. The high OCT and hardness (before OCT) of the semi-cooked pasta obtained from MC and C semolina could be useful in two-step cooking processes in which pasta is pre-cooked and cooled before the final cooking step. (c) 2011 Published by Elsevier B.V. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee.
Effect of semolina particle size on the cooking kinetics and quality of spaghetti
SACCHETTI, Giampiero;NERI, LILIA;MASTROCOLA, Dino
2011-01-01
Abstract
A durum wheat was milled in order to obtain medium (M), medium coarse (MC) and coarse (C) semolinas with an average particle size of 275, 375 and 475 mu m respectively. The three semolinas were characterized for their chemical and physical properties. The M semolina showed higher ash, protein and gluten content, a higher gluten extensibility but a lower gluten index and yellow colour than coarser semolinas. Spaghetti were produced with the three semolinas. Dried spaghetti were characterized for their diameter, hardness and colour and eventually tested for their cooking quality. Spaghetti from MC and C semolina showed higher optimum cooking time (OCT) than spaghetti from M semolina. Cooking time being equal, the weight and diameter increase was higher in spaghetti from coarser semolinas. Within OCT, the hardness of spaghetti from MC and C semolina was higher than that of spaghetti from M semolina. The high OCT and hardness (before OCT) of the semi-cooked pasta obtained from MC and C semolina could be useful in two-step cooking processes in which pasta is pre-cooked and cooled before the final cooking step. (c) 2011 Published by Elsevier B.V. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
