Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland.
Department of Inorganic Chemistry, Medical University in Lublin, Chodźki 4a, 20-093 Lublin, Poland.
Food Chem. 2020 Mar 30;309:125673. doi: 10.1016/j.foodchem.2019.125673. Epub 2019 Nov 7.
New types of precooked pasta products have been developed based on refined and wholegrain wheat and spelt flours. The resulting dry pasta was then assessed for chemical composition, including amino acids composition, phenolics content, as well as antioxidant activity. The precooked pasta quality was also evaluated for starch gelatinization degree, physical properties, hardness, color profile of dry and hydrated pasta, and sensory characteristics. We found that the application of the extrusion-cooking technique for wheat and spelt pasta processing allows to achieve instant products with good nutritional characteristics and high degree of gelatinization, as well as attractive quality and sensory profiles. Microstructure showed compact and dense internal structure with visible bran particles if wholegrain flours were used. Wholegrain wheat and wholegrain spelt precooked pasta were characterized by better nutritional composition and greater antioxidant potential, but lower firmness and increased adhesiveness when compared with refined flours.
已基于精制小麦和斯佩耳特小麦粉和全麦粉开发出新型预煮面食产品。然后对面条的化学成分进行评估，包括氨基酸组成、酚类含量以及抗氧化活性。还对面条的预煮质量进行评估，包括淀粉糊化程度、物理性质、硬度、干面条和湿面条的颜色特征以及感官特性。我们发现，挤压蒸煮技术在小麦和斯佩耳特面条加工中的应用可使产品达到即时烹饪的效果，具有良好的营养特性和高的糊化程度，以及有吸引力的品质和感官特征。如果使用全麦粉，微观结构显示出紧密和致密的内部结构，有可见的麸皮颗粒。与精制面粉相比，全麦小麦和全麦斯佩耳特预煮面食的营养成分更好，抗氧化潜力更大，但硬度较低，粘性增加。
