Ungureanu-Iuga Mădălina, Mironeasa Silvia
Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control (MANSiD), "Ştefan cel Mare" University of Suceava, 13th University Street, 720229 Suceava, Romania.
Mountain Economy Center (CE-MONT), "Costin C. Kiriţescu" National Institute of Economic Researches (INCE), Romanian Academy, 49th Petreni Street, 725700 Vatra Dornei, Romania.
Gels. 2023 May 30;9(6):449. doi: 10.3390/gels9060449.
Wheat is one of the main crops that is cultivated and consumed in the world. Since durum wheat is less abundant and more expensive than other types, pasta producers can use common wheat by applying various techniques to achieve the desired quality. A heat moisture treatment was applied to common wheat flour, and the effects on dough rheology and texture, and pasta cooking quality, color, texture, and resistant starch content were evaluated. The results revealed that heat moisture treatment temperature and moisture content induced a proportional increase in visco-elastic moduli, dough firmness, pasta cooking solids loss, and luminosity, as they were higher compared to the control. The breaking force of uncooked pasta decreased when the flour moisture content increased, while the opposite trend was observed for resistant starch content. The highest resistant starch values were obtained for the samples treated at the lowest temperature (60 °C). Significant correlations ( < 0.05) were obtained between some of the textural and physical characteristics analyzed. The studied samples can be grouped in three clusters characterized by different properties. Heat moisture treatment is a convenient physical modification of starch and flours that can be employed in the pasta industry. These results underline the opportunity to enhance common pasta processing and final product functionality by using a green and non-toxic technique to develop new functional products.
小麦是世界上广泛种植和食用的主要作物之一。由于硬质小麦的产量低于其他类型且价格更高，面食生产商可以通过应用各种技术使用普通小麦来达到所需的品质。对普通小麦粉进行了湿热处理，并评估了其对面团流变学和质地以及面食烹饪品质、颜色、质地和抗性淀粉含量的影响。结果表明，与对照相比，湿热处理温度和水分含量导致粘弹性模量、面团硬度、面食烹饪固形物损失和亮度成比例增加。当面粉水分含量增加时，未煮面食的断裂力降低，而抗性淀粉含量则呈现相反的趋势。在最低温度（60°C）下处理的样品获得了最高的抗性淀粉值。在所分析的一些质地和物理特性之间获得了显著相关性（<0.05）。所研究的样品可以分为具有不同特性的三个簇。湿热处理是一种方便的淀粉和面粉物理改性方法，可用于面食行业。这些结果强调了通过使用绿色无毒技术开发新的功能性产品来提高普通面食加工和最终产品功能的机会。
