Aggregation behavior of semolina gluten during dough production and fresh pasta cooking upon kansui treatment

A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten

Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these products. The starch structure exerts an influence on the quality of noodles and pasta by affecting its functional attributes and the interaction of starch-gluten proteins. The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed. It is important to note that the functional properties of starch can be modified during the processing of noodles and pasta, potentially impacting the quality of the end product, However, this aspect is often overlooked. Additionally, the interaction between starch and gluten is addressed in relation to its impact on the quality of noodles and pasta. Finally, the application of exogenous starch in improving the quality of noodles and pasta is highlighted.

Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles

Upon hydrating and mixing wheat flour, wheat protein forms a network that strongly affects the structure and physicochemical properties of dough, thus affecting the properties of noodles. Different approaches have been taken to alter the gluten network structure in order to control the dough properties. In the current review, we summarize the structure and function of wheat protein, including glutenin and gliadin, and describe food components that may affect noodle quality by interacting with wheat protein. In fact, the ratio of glutenin to gliadin is closely related to the viscosity of dough, and disulfide bonds also contribute to the gluten network formation. Meanwhile, wheat protein coexists with starch and sugar in wheat dough, and thus the nature of starch may highly influence gluten formation as well. Salts, alkali, enzymes and powdered plant food can be added during dough processing to regulate the extensional properties of wheat noodles, obtaining noodles of high quality, with improved sensory and storage properties. This review describes specific methods to reinforce the wheat protein network and provides a reference for improving noodle quality.

Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentation

Health benefits of whole wheat products are partially attributed by their unique phenolic compounds. This study investigated effect of simulated gastrointestinal digestion and probiotic fermentation on releasing of phenolic acids from whole wheat foods (bread, cookie, and pasta). Kinetics results showed that more phenolic acids were released within the first hour of gastric and intestinal digestions compared to the prolonged digestion. Lactobacillus rhamnosus GG, a common probiotic strain, released additional phenolic acids from the digestive residues during fermentation. Simulated digestion released more soluble trans-ferulic acid than chemical extraction in breads (17.69 to 102.71 µg/g), cookie (15.81 to 54.43 µg/g), and pasta (4.88 to 28.39 µg/g). Phenolic acid composition of whole wheat products appeared to be better estimated by digestion methods than the chemical extraction method. The unique insoluble-bound nature and fermentability of wheat phenolic acids may lead to a mechanistic understanding of whole grain consumption for potential colorectal cancer prevention.

Interaction between A-type/B-type starch granules and gluten in dough during mixing

To explore the interaction between A/B starch and gluten, the rheological and structural properties of starch-gluten dough with varied A/B starch ratios during mixing were investigated. The G' and G″ values of under- and overdeveloped dough with an A/B starch ratio of 5:5 were higher than those of dough with other ratios and decreased as the A/B starch ratio increased in optimized dough. B starch enhanced extension resistance and dough firmness. Small B starch granules promoted continuous gluten network formation, while large A starch granules readily separate from the gluten network. B starch promoted GMP polymerization. Covalent bonds were the main force involved in A starch-gluten interactions. Hydrophobic interactions were the main force in the under- to optimum-mixing stages, whereas hydrogen and covalent bonds were involved in B starch-gluten interactions from the optimum- to over-mixing stages. A model describing the interactions between gluten and starch components was proposed.

Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process

Effects of different levels of salt (1-2%, fwb) and kansui (0.5-1%) on the rheological, chemical and structural characteristics of noodle dough developed by repeated sheeting were studied. The rupture stress was increased by salt and kansui. The rupture elongation was increased by salt while reduced by kansui. The rupture stress and elongation increased to a maximum at 3 or 4 sheeting passes then decreased. The larger polymeric glutenin (LPP) increased while glutenin macropolymer (GMP) and free SH contents declined with the increased sheeting passes except for the dough contained 1% kansui at which these indicators remained constant. The β-sheet was increased while the β-turn was decreased by salt and kansui. The results showed the LPP disaggregated from GMP through physical disentanglement and experienced a reaggregation process with the SS bonds participate in, but the addition of kansui especially at 1% concentration could inhibit the disaggregation of GMP through protein cross-linking.