Textural attributes of wheat and gluten free pasta

The protein content and gluten quality are responsible for the cooking quality of pasta with good textural characteristics. A high protein content and a strong gluten are required to process semolina, made from durum wheat, into a suitable final pasta product with optimal cooking performances. Clear-cut relationships between protein content/composition and pasta cooking quality in terms of elasticity, extensibility, and resistance to overcooking have been proposed. While the role of starch with other semolina components in pasta cooking quality is being investigated, a better understanding of the interactions among macromolecules will be useful for improving the texture of the product. Understanding the relationship between starch structures and processing conditions will help the industry re-formulate and develop products with the desired texture as well as improved nutritional and digestive properties. As regards gluten-free pasta, despite the great efforts, the GF pasta is still far from what the consumer is looking for