What can play the role of gluten in gluten free pasta?

Defining and optimizing the technological process to improve the sensory and nutritional characteristics of gluten-free (GF) products still represent a challenge for researchers and industry. As regards pasta, several ingredients (modified starch, GF flours, additives) have been used as alternatives to gluten in order to create a starchy network that can withstand the physical stresses of cooking and impart firmness to the cooked product. Moreover, different variations of noodle-making technology have been proposed to simplify the artisan process based on repeated heating and cooling steps, which are difficult to control and monitor. This paper will overview how to replace gluten functionality in GF pasta

The coupled occurrence of Cimmeriella-Jakutoproductus (Brachiopoda: Productidina) in Patagonia: implications for Early Permian high to middle paleolatitudinal correlations and paleoclimatic reconstruction

The brachiopod species Jakutoproductus sabattiniae sp. nov. and Cimmeriella willi sp. nov. from the Cisuralian deposits of the Tepuel-Genoa basin are described here. Biostratigraphy and stratigraphy of the uppermost section of the Tepuel Group (Mojón de Hierro and Río Genoa formations) are analyzed and a distinctive faunal succession is recognized: the Cimmeriella and Jakutoproductus faunal assemblages of late Sakmarian (Sterlitamakian) and early Artinskian estimated ages, respectively. The lower Permian correlations of these faunal occurrences and the chronology of mostly early Permian glacial episodes between Western and Eastern Argentina with Patagonia are discussed. The coupled Verchojania-Jakutoproductus, Eurydesma-Cimmeriella and Cimmeriella-Jakutoproductus faunal records have been used as a tool for the correlation of early Permian marine sequences from the high to middle paleolatidudinal settings of both hemispheres

Effect of processing conditions on water mobility and cooking quality of gluten-free pasta. A magnetic resonance imaging study

A new approach for producing gluten-free pasta from hydrated (50\u202f\ub0C, 20\u202fmin) rice kernels, skipping the grinding step, was explored. Magnetic Resonance Imaging (MRI) was used to study the hydration kinetics of rice, by monitoring the time evolution of both proton density and water transverse-relaxation rate during water diffusion. Results showed that the optimal water diffusion was reached after 180\u202fmin, allowing the extrusion of hydrated rice kernels into pasta. MRI analysis also highlighted in cooked pasta gradients of water distribution and mobility, in agreement with the high shear force that was measured using the Kramer cell (1066.5 vs 896.4\u202fN). The high hydration in the external layers of pasta did not negatively affect the cooking quality (cooking loss, compression energy, firmness) of the product. MRI analysis provided experimental evidence for the optimization of early steps in the technological process of grains for the production of gluten-free pasta

Effect of iodine in semolina matrices

The effect of starch-protein interactions on the ability of linear starch chains to bind iodine was investigated in 4 types of semolina. Based on K/S (absorption/scattering coefficient) spectra, obtained after equilibration above K 2SO 4 and exposure to iodine vapor, and X-ray diffraction, semolina samples showed differences in chain mobility, iodine-binding capacity and crystalline order. After removing protein from the samples, starch exhibited a higher iodine-binding capacity, suggesting greater starch chain mobility, and low crystalline order. The results suggest that protein and/or starch-protein affect the packing arrangement of starch polymers within the granule

Rice-based pasta: a comparison between conventional pasta-making and extrusion- cooking

Good quality gluten-free products continue to be in demand among the celiac community and the production of pasta from non-conventional raw materials is a major technological challenge. In this work, the effects of two different pasta-making processes (conventional and extrusion-cooking) were investigated on parboiled brown and milled rice flours. The two processes differentiated for extrusion temperature (conventional extrusion: 50 C, max; extrusion-cooking: 115 C), whereas the drying diagram was the same. Starch modifications induced by each pasta-making process were analyzed by using a Micro-ViscoAmylo-graph (MVAG), Differential Scanning Calorimetry (DSC), and X-ray Diffraction. The cooking quality was evaluated by weight increase, solid loss into the cooking water, and texture analysis. Pasta obtained from milled rice using the extrusion-cooking process was characterized by the best cooking behavior. In this sample, starch presented the highest peak and final viscosities, the highest gelatinization temperature and lower enthalpy value, and the lowest crystallinity. The cooking quality of pasta obtained from brown rice appeared less affected by the processing conditions. Therefore, the nature and intensity of starch modifications can be modulated by the processing conditions and might explain the different cooking behaviour of rice pasta

Cooking behaviour of rice pasta : effect of thermal treatments and extrusion conditions

The effects of pre-gelatinization, mild and severe parboiling processes on paddy rice and the utilization of the corresponding flours (PGF, MPF, and SPF) for gluten-free (GF) pasta-making were investigated. Flour from native rice (NF) was considered as a control. Two pasta-making processes (extrusion-cooking and conventional extrusion) were carried out and seven GF pasta samples, with different thermal treatments without the addition of additives, were obtained. The thermal treatments affected the physical properties and the susceptibility to \u3b1-amylase hydrolysis of rice flours to different extents. The loss of starch granule integrity during the pre-gelatinization process promoted high viscosity at 30 \ub0C and dramatically increased the mass of absorbed water, the amount of soluble components leached out from the granules and the fraction of starch quickly hydrolyzed by \u3b1-amylase. Compared to pre-gelatinization, both parboiling processes induced lower pasting viscosity at any temperature, enzymatic susceptibility, and hydration. The magnitude of these changes significantly increased with the severity of the parboiling treatment. The lowest value for cooking loss was detected for samples prepared by 100% SPF (extrusion-cooking) or by mixture of SPF and PGF (50:50) (conventional extrusion). Nevertheless, the extrusion-cooking process promoted an extremely firm texture of cooked pasta when applied to parboiled flours

Quinoa bitterness: causes and solutions for improving product acceptability

Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constant increase in its production and consumption not only in South America, where it is a native crop, but also in Europe and the USA. However, producing wheat or gluten-free based products enriched with quinoa alters some quality characteristics, including sensory acceptance. Several anti-nutritional factors such as saponins are concentrated in the grain pericarp. These bitter and astringent substances may interfere with the digestion and absorption of various nutrients. Developing processes to decrease or modify the bitterness of quinoa can enhance palatability, and thus consumption, of quinoa. In addition to the production of sweet varieties of quinoa, other processes have been proposed. Some of them (i.e. washing, pearling and the combination of the two) have a direct effect on saponins, either by solubilization and/or the mechanical removal of seed layers. Others, such as fermentation or germination, are able to mask the bitterness with aroma compounds and/or sugar formation. This review presents the major sources of the undesirable sensory attributes of quinoa, including bitterness, and various ways of counteracting the negative characteristics of quinoa

Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.)

BACKGROUND: Pre-harvest sprouting of wheat is viewed negatively because of the high level of enzymatic activity, which leads to a deterioration in the bread-making performance of the related flours. On the other hand, improvements in bread properties (i.e. volume and crumb softness) are reported when sprouted wheat under controlled conditions is used in mixtures with a conventional unsprouted flour. However, knowledge about the effects of sprouting on gluten functionality and its relationship with bread features is still limited, especially in the case of whole wheat flour. RESULTS: Under the conditions applied in this study (48 h, 20 \ub0C and 90% relative humidity), proteins of sprouted wheat were still able to aggregate, even if changes in gluten aggregation kinetics suggested gluten weakening. On the other hand, sprouting led to an increase in gluten stretching ability, suggesting an increase in dough extensibility. In the dough system, sprouting was responsible for a decrease in water absorption, development time, and stability during mixing. However, when the values for development time and water absorption indicated by the Farinograph\uae were followed carefully, sprouting improved bread height (~20%), specific volume (~15%), and crumb softness (~200% after 24 h of storage), even when whole wheat flour was used. CONCLUSION: It is possible to produce bread with improved volume and crumb softness using whole wheat flour from sprouted kernels. Thus, sprouting can be exploited as a pre-treatment to improve the bread-making performance of fiber-enriched systems. \ua9 2020 Society of Chemical Industry

Temperature‑induced changes in dough elasticity as a useful tool in defining the firmness of cooked pasta

Semolina with high protein content and strong gluten is recognized as the best raw-material for pasta-products with a good cooking quality, while little consideration has been given to semolina dough elasticity when heating is applied. In this research, a new technique was developed by adapting the Glutograph (Brabender GmbH&Co., Duisburg, Germany) to measure the changes in elasticity induced by heating on a sheeted dough. The information obtained by this procedure was related to the firmness of cooked pasta. Starting from semolina of four durum wheat varieties with differences in protein quantity and quality, dough samples were prepared in a Farinograph at a hydration level of 35 %. Each dough was sheeted by a home-made pasta machine, obtaining disks of 5 cm diameter and 2.1 mm thickness. Stretching (10 s) and relaxation (30 s) cycles were applied repeatedly during the test time, while dough temperature was increased from 30 to 90 °C at 1.2 °C/min. For each peak recorded, stretching and recovery values were calculated and plotted against sample temperature. Both stretching and recovery curves were integrated and the loss of elasticity was calculated. Results showed as high elasticity loss during heating is related to low firmness of the related cooked pasta

Sprouted wheat as an alternative to conventional flour improvers in bread-making

Sprouting is a natural process that enhances the nutritional and sensory profile of cereal-based foods. The present work addressed the possibility of using refined flour from sprouted wheat (SWF) to improve the bread-making performance of some flours in place of conventional improvers - i.e. enzymatic improver (EI) and malt (M). Either 0.5% EI or M was added to the control flour (CTRL), as conventionally used in bakeries, whereas SWF was used up to 2%. Unlikely EI and M, 1.5% SWF showed a gluten aggregation strength similar to that of the CTRL, suggesting no worsening of the protein network characteristics. As for the leavening properties, dough development increased, thanks to the enrichment with 1.5% SWF. In addition, presence of SWF improved the amount of gas production during leavening-resulting in bread with high specific volume - and the crumb softness during storage. Addition of SWF may represent a valid alternative to enzymatic improvers or malt for improving the technological performance of wheat flours