Fractionation and reconstitution experiments provide insight into the roleof starch gelatinization and pasting properties in pasta quality

Commercial durum wheat semolina was fractionated into protein, starch, wate r-extractable, and sludge fractions. The starch fraction was hydroxypropyla ted, annealed, or cross-linked to change its gelatinization and pasting pro perties. Spaghettis were made by reconstitution of the fractions, and their quality was assessed, Hydroxypropylated starches were detrimental for cook ed pasta quality. Cross-linked starches made the reconstituted pasta firmer and even brittle when the degree of cross-linking was too high. These resu lts indicate that starch properties play a role in pasta quality, although the gluten remains very important as an ultrastructure agent. It was conclu ded that, given a certain gluten ultrastructure, starch water uptake and ge l properties and/or its interference with or breakdown of the continuous gl uten network during cooking determine pasta quality.