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Production of Pastas with Bread Wheat Flour

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Modernization of Traditional Food Processes and Products

Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain ((ISEKI-Food,volume 11))

Abstract

Pasta is a traditional food with high consumer acceptance, characterized by its convenience, palatability, and nutritional quality. While the preferred ingredient to make pasta is durum wheat semolina (Triticum durum Desf.), this cereal grows under a relatively narrow range of climatic conditions, which makes it expensive, with low supply and availability. Therefore, it is common to find pasta made from bread wheat flour (Triticum aestivum L.), especially in those products consumed by people who prioritize price over quality. The product is still a good but would have some expected changes in cooking properties and appearance. Therefore, to study the differences between semolina and bread wheat pasta’s cooking properties, scanning electron microscopy, sensory evaluation, and instrumental texture were used to analyze commercial spaghettis made with both types of wheat. A brief discussion in relation to the role of raw material, including the bread wheat flour, together with the protein and starch behavior, salt, water, and pasta processing, was also presented. Despite the differences between both types of wheat and the resulting pasta, the convenience, availability, and preference tend to influence consumer choice.

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Authors and Affiliations

  1. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (CONICET—Universidad Nacional de Córdoba), Córdoba, Argentina

    C. S. Martínez, M. C. Bustos & A. E. León

Authors
  1. C. S. Martínez
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  2. M. C. Bustos
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  3. A. E. León
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Corresponding author

Correspondence to A. E. León .

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Editors and Affiliations

  1. University of Malta, MSD, Malta

    Anna McElhatton

  2. Université Mohamed V, École Normale Supérieure, Rabat, Morocco

    Mustapha Missbah El Idrissi

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Martínez, C.S., Bustos, M.C., León, A.E. (2016). Production of Pastas with Bread Wheat Flour. In: McElhatton, A., El Idrissi, M. (eds) Modernization of Traditional Food Processes and Products. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 11. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7671-0_8

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