Influence of arabinoxylans and endoxylanases on pasta processing and quality. Production of high-quality pasta with increased levels of soluble fiber

As part of a general study aiming to clarify the role of arabinoxylans (AX) in pasta processing and quality, AX were modified by the addition of endox ylanases during pasta processing. The influence on processing parameters an d quality were determined. Pasta (800 g) was produced from two commercial s emolinas (semA and semB) using dosages of Bacillus subtilis (XBS) and Asper gillus niger (XAN) endoxylanases of 0-0.225 Somogyi units/g of semolina. In creased dosages resulted in a drop of extrusion pressure. The endoxylanase treatments had no great effect on the resulting pasta quality (color of dry products and surface condition, viscoelastic index, and resistance to long itudinal deformations of cooked products). High dosages of XAN and XBS resu lted in high levels of solubilized AX (as an extra source of soluble dietar y fiber) of low molecular weight which were expected to easily leach out du ring the cooking process of pasta. Surprisingly, only low levels of AX were found in the cooking water, even with extremely high dosages of endoxylana ses used and cooking beyond optimum time. A method is provided to obtain hi gh-quality pasta with increased levels of soluble fiber.