Kinetics of gluten protein-insolubilisation during pasta processing: Decoupling between time- and temperature-dependent effects

Pasta Drying Defects as a Novel Ingredient for Hard Dough Biscuits: Effect of Drying Temperature and Granulation on Its Functionality

Various drying temperatures impact the texture of pasta and cause different drying defects. These by-products could reflect techno-functional characteristics which are suitable for cereal products. This research addresses the influence of low (LT) and high (HT) drying pasta defects with two granulations on the theoretical and functional characteristics of hard dough biscuits. By shifting from a LT to HT drying temperature, a higher onset and peak temperature was found due to the higher mobility of starch molecules with increasing crystalline stability. The lowest transition enthalpy of biscuit formulation was also observed for higher incorporation of fine HT pasta regrinds. The algebraic model of dough with consistography determined the poor-extensible gluten and a high resistance with a greater value of P/L and P indices for LT regrinds. Scanning electron microscopy revealed a heavy and dense texture with immersed starch granules for additional fine regrinds while coarse samples caused swell granules with greater diameter. Moreover, fine HT regrinds reflected the lowest L* value for biscuit due to heat gradient tension with the hard milling process which leads to protein denaturation with decreasing nitrogenous.

Peasant vs. Industrial durum wheat pasta: Impact of each processing step on protein solubility and digestibility

Some people with Non-Coeliac Gluten (or Wheat) Sensitivity (NCGS) declare that they can consume peasant pasta without the usual inconvenience they experience after eating industrial pasta. The main differences between peasant and industrial pasta lie in the varieties used (old vs. modern), and the production chain (grain milling, semolina hydration and mixing, extrusion or lamination, drying and packaging). Yet, the varieties, the material and the method used by the peasants and by the industrial sector to make pasta differ at each stage. The impact of each of these stages was analyzed on protein quantity and quality from semolina to cooked pasta. Grown in the same conditions, the old variety (cv. Bidi 17) used by farmers contained much more protein than the modern variety (cv. Anvergur) recommended by industry and its pasta was better-digested in-vitro. Focusing on cooked pasta, milling had a great impact on not easily soluble proteins (DTE-soluble proteins): pasta made from stone-milled grains (peasant method) had less DTE-soluble proteins than pasta made from roller-milled grains (industrial method) and a higher amount of in-vitro digested proteins. The mixing and extrusion step mainly affected the easily soluble proteins (SDS-soluble proteins). The amount of such proteins was greater for farmer cooked pasta (non-monitored extrusion) than for industrial ones (monitored extrusion). Concerning the drying step, the proportion of SDS-soluble proteins was higher for the pasta dried at low temperature (peasant method), compared to high temperature (industrial method). Thus, the observation that peasant cooked pasta would be more digestible than industrial pasta seems to be due mainly to variety (61%), to a lesser extent to grinding on a stone-mill (22%) and extrusion on non-monitored conditions (16%) and finally a little (1%) to drying at low temperature and therefore longer.

Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta

Algae contain high-quality proteins, dietary fiber, minerals, and phenolic compounds, making them promising alternative ingredients. Since pasta is consumed worldwide, it can be an effective vehicle for incorporating algae. This study compares the nutritional and antioxidant composition of whole-wheat pasta without and with enrichment of an algae mixture (containing Himanthalia elongata and Spirulina) and ascertains the influence of the cooking procedure on their features. Spirulina and H. elongata were also analyzed in parallel for comparison purposes. Macronutrients, chlorides and salt, total and free amino acid profiles, and antioxidant properties (total phenolic content and ferric reducing antioxidant power) were analyzed using AOAC, Mohr's, high performance liquid chromatography with fluorescence detection, and spectrophotometric methods, respectively. The results show a significant increase in fat (70.4%), protein (29.7%), ash (26.5%), and total amino acid (except for serine, tryptophan, isoleucine, and threonine) contents in the raw algae-enriched pasta. The antioxidant activity was also higher (4.15 versus 3.68 g ferrous sulfate eq./g dw, respectively). After cooking, protein, dietary fiber, total amino acids (except threonine) and antioxidant activity were stable in the algae-enriched pasta. Thus, algae can be an excellent ingredient for food applications with health benefits.

Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products

The consumption of artisanal and organic pasta made on-farm from ancient varieties is increasing in France. Some people, namely, those suffering from digestive disorders following the consumption of industrial pasta, consider these artisanal pasta to be more digestible. Most of them have linked these digestive disorders to the ingestion of gluten. We analyzed in this study the impact of industrial and artisanal practices on the protein quality of durum wheat products. The varieties recommended by the industry (IND) were compared to those used by farmers (FAR): the FAR being on average much richer in protein. However, the solubility of these proteins analyzed by Size Exclusion-High Performance Liquid Chromatography (SE-HPLC) and their in vitro proteolysis by digestive enzymes vary little between the two groups of varieties, while differences between varieties in each group are observable. The location of grain production and the tested cropping systems (zero vs. low input) have a low impact on protein quality. Yet, more contrasting modalities should be studied to validate this point. The type of production process (artisanal vs. industrial) is, among those studied, the factor having the greatest impact on protein compositionPasta produced by the artisanal method contains a higher sodium dodecyl sulfate (SDS)-soluble protein fraction and are more in-vitro proteolyzed. Whether these criteria are indicative of what happens during a consumer's digestion remains to be determined. It also remains to be assessed which key stages of the process have the greatest influence on protein quality.

Investigating the positive effects of wrap-around resting on the qualities of semi-dried noodles through the quantitative analysis of gluten network

In this study, the dough sheet wrap-around was employed to assist the resting process of the semi-dried noodles comparatively with dough crumbs resting and common dough sheet resting. The gluten network quantitative analysis was carried out to investigate the positive impacts of dough sheet wrap-around resting in semi-dried noodles production. The results showed that the dough sheet wrap-around resting improved the color, surface smoothness, cooking qualities, and eating qualities of semi-dried noodles. Dough sheet wrap-around resting for 30 min significantly (p < 0.05) increased the surface smoothness and chewiness by 47.08% and 44.35%, respectively. Furthermore, increased extensibility in the transverse direction of dough sheets generated superior processing properties. The average protein length and width of dough sheets experienced a considerable (p < 0.05) reduction. In contrast, the branching rate was markedly (p < 0.05) augmented, which meant the distribution of gluten network was more uniform and denser. The total protein length and the number of protein network lines both significantly (p < 0.05) increased. The number of transverse protein network lines increased by 28.70%, which was much higher than that (5.77%) of the longitudinal direction. Conclusively, at the optimal dough sheet wrap-around time of 30 min, the higher-quality semi-dried noodles were produced by enhancing the gluten network.

Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review

Starch and gluten, the most important macromolecules in wheat flour, vary in thermal properties. The thermal behavior of starch, gluten and their complexes during the manufacture and quality control of flour products need to be accurately understood. However, the high complexity of starch-gluten systems impedes the accurate description of their interactions. When heated within varying temperature ranges and when water molecules are involved, the behaviors of amylose and amylopectin change, and the properties of the starch are modified. Moreover, important indicators of starch granules such as gelatinization temperature, peak viscosity, and so on, which are encapsulated by the gluten matrix, are altered. Meanwhile, the high-temperature environment induces the opening of the intrachain disulfide bonds of gliadin, leading to an increase in the probability of interchain disulfide bond formation in the gluten network system. These behaviors are notable and may provide insights into this complex interaction. In this review, the relationship between the thermal behavior of wheat starch and gluten and the quality of flour products is analyzed. Several methods used to investigate the thermal characteristics of wheat and its flour products are summarized, and some thermal interaction models of starch and gluten are proposed.

Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in Mice

BACKGROUND

It is widely believed that Maillard reactions could affect the sensitization of allergens. However, the mechanism of action of methylglyoxal (MGO) production in Maillard reactions in the sensitization variation of glutenin (a predominant allergen in wheat) during heat processing is still unclear.

METHODS

This research evaluated the effect of MGO on the immune response against glutenin in a mouse model. The resulting variations in conformation and corresponding digestibility of glutenin were determined. The immune response and gut microflora variation in mice were analyzed following administering of glutenin and MGO-glutenin.

RESULTS

The results of the study showed that MGO-glutenin induced a lower immune response than native glutenin. Cytokine analysis showed that MGO-glutenin regulated mouse immune response by inducing Treg differentiation. MGO decoration changed the structure and digestibility of glutenin. In addition, MGO-glutenin contributes to the maintenance of the beneficial gut microflora.

CONCLUSION

MGO decoration of glutenin during heat processing could alleviate the resulting allergic reaction in mice. Decoration with MGO appears to contribute to the aggregation of glutenin, potentially masking surface epitopes and abating sensitization. Furthermore, Bacteroides induced regulatory T-cell (Treg) differentiation, which may contribute to inhibition of the Th2 immune response and stimulation of immune tolerance.