Abstract

Whole wheat pasta offers improved nutritional value compared with regular pasta but lacks appeal to many consumers owing to its negative organoleptic properties, such as texture and taste. Various approaches have been studied to improve these properties in whole wheat products. Optimizing bran particle size showed its potential in noodles, but studies of its effects in pasta are scarce. Therefore, we produced spaghetti enriched with bran fractions similar in chemical composition but with varying median particle sizes of 90, 160, 370, and 440 mu m. The effect of bran particles and their median size on dried and cooked pasta was studied by light microscopy and three-dimensional magnetic resonance imaging. In general, bran particle size did not influence the macrostructure in cooked spaghetti. However, larger bran particles created a more heterogeneous microstructure in contrast to smaller particles and affected starch granule swelling. Sensory analysis indicated a preference for pasta containing smaller particles. Our results give new insight into the microstructural features responsible for the negative consumer appeal, and they could be used to guide future efforts in designing improved pasta formulations.

Keywords

DURUM-WHEAT PASTA; MECHANICAL-PROPERTIES; SPAGHETTI; QUALITY; FLOUR; GLUTEN; IMPACT; GRAIN; TEMPERATURE; MICROSCOPY

Published in

Cereal Chemistry
2015, Volume: 92, number: 6, pages: 617-623

SLU Authors

• Steglich, Thomas

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    
  • Chalmers University of Technology
  • SP Food and Bioscience

• Langton, Maud

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1094/CCHEM-03-15-0038-R

Permanent link to this page (URI)

https://res.slu.se/id/publ/69699