University of Foggia, Department of Agricultural Sciences, Food and Environment, Via Napoli - 25, 71122 Foggia, Italy.
University of Foggia, Department of Agricultural Sciences, Food and Environment, Via Napoli - 25, 71122 Foggia, Italy.
Food Chem. 2019 Jun 15;283:454-461. doi: 10.1016/j.foodchem.2019.01.027. Epub 2019 Jan 14.
The influence of microwave treatment of hydrated durum wheat kernels of two different cultivars (cv Aureo and Sfinge), on wholemeal flour and pasta quality was addressed. Size exclusion-HPLC and electrophoresis analysis were used to investigate changes in the gluten network arrangement as affected by the microwave treatment. Rheological properties of dough, cooking quality and sensory properties of pasta were also assessed. Results suggested that the microwave treatment on hydrated durum wheat kernels blocks gluten protein conformation through SS bonds formation and the free -SH are no longer able to create a strong network during pasta processing, due to the conformational changes. Rheological study of dough confirmed that the modifications induced by microwave treatment greatly affected pasta making characteristics of wheat flour, with significant negative consequences on product quality, especially for pasta cooking quality. Pasta from treated durum wheat showed low sensory quality, mainly due to high bulkiness and adhesiveness.
研究了两种不同品种（Aureo 和 Sfinge）的水合硬质小麦麦粒经微波处理后对全麦面粉和意大利面质量的影响。使用尺寸排阻 HPLC 和电泳分析来研究微波处理对面团中面筋网络排列的影响。还评估了面团的流变特性、烹饪质量和意大利面的感官特性。结果表明，微波处理使水合硬质小麦麦粒中的谷朊蛋白通过 SS 键形成而发生构象变化，游离 -SH 由于构象变化而无法在意大利面加工过程中形成强大的网络。面团流变学研究证实，微波处理引起的改性极大地影响了小麦粉的意大利面制作特性，对产品质量，特别是对意大利面烹饪质量产生了重大负面影响。经微波处理的硬质小麦制成的意大利面感官质量较差，主要是由于其松散和粘性较大。
