Effect of Cooking on Lignans Content in Whole‐Grain Pasta Made with Different Cereals and Other Seeds

Lignans are of increasing interest because of their potential anticarcinogenic, antioxidant, estrogenic, and antiestrogenic activities. In this work, mixed‐cereal pastas manufactured by adding 60% whole‐grain flours of different cereals (wheat, oat, rye, barley, and rice) to durum wheat semolina, a multigrain pasta with different grains (cereals, legumes, and flaxseed), and a traditional industrial durum wheat semolina were analyzed for their lignans content both in the raw and in the cooked state, ready for consumption. For raw mixed‐cereal pastas, total lignans were within the range 94.91–485.62 μg/100 g d.w. After cooking, total lignans losses of about 35.5, 18.31, and 5.46% were observed respectively in oat‐, rye‐, and rice‐added pastas, whereas increases of 5.74 and 13.62% were observed in barley‐added and whole durum wheat pastas. Interesting results were obtained for the multigrain pasta: the raw product exhibited a total lignans content of 9,686.17 ± 287.03 μg/100 g d.w., and the major contribution was given by secoisolariciresinol. This highest total lignans value resulted from its rich and varied composition in seeds of different origin, legumes, and flaxseed in particular. Our findings showed that mixed‐cereal and multigrain pastas can be considered a good source of lignans. The effect of cooking was not the same for each product, and it depended on the different lignans profile of each grain, on the different chemical structure of each lignan, and on the nature of the food matrix.     

Quality of Spaghetti Made from Full and Partial Waxy Durum Wheat

The waxy character is achieved in durum wheat (Triticum turgidum L. var. durum) when the granule‐bound starch synthase activity is eliminated. The result is a crop that produces kernels with no amylose in the starch. The presence of two Waxy loci in tetraploid wheat permits the production of two partial waxy wheat genotypes. Advanced full and partial waxy durum wheat genotypes were used to study the effect of waxy null alleles on pasta quality. Semolina from full and partial waxy durum wheats was processed into spaghetti with a semicommercial‐scale extruder, and pasta quality was evaluated. Cooked waxy pasta was softer and exhibited more cooking loss than pasta made from traditional durum cultivars. These features were attributed to lower setback of waxy starch as measured with the Rapid Visco Analyser. High cooking loss may be due to the lack of amylose‐protein interaction, preventing the formation of a strong protein network and permitting exudates to escape. Waxy pasta cooked faster but was less resistant to overcooking than normal pasta. Partial waxy pasta properties were similar to results obtained from wild‐type pasta. This indicates that the presence of a single pair of functional waxy genes in durum wheat was sufficient to generate durum grain with normal properties for pasta production. Waxy durum wheat is not suitable for pasta production because of its softening effect. However, this property may offer an advantage in other applications.     

Detection of soft wheat in semolina and durum wheat bread by analysis of DNA microsatellites

The aim of this work was to evaluate the analysis of DNA microsatellites for the detection of soft wheat (Triticum aestivum L.) in semolina and durum wheat bread (prepared from Triticum turgidum L. var. durum). The results enabled selection of an efficient D-genome-specific repetitive DNA sequence to detect common wheat in semolina and breads by qualitative PCR with a threshold of 3 and 5%, respectively, lowered to 2.5% by real-time PCR. This is of major importance for checking during production of some typical products recently awarded the European Protected Designation of Origin (PDO) mark such as Altamura bread, which should not contain soft wheat flour. The feasibility of quantification of common wheat adulteration in semolina using real-time PCR was also demonstrated.     

Combined Effects of Endoxylanases and Reduced Water Levels in Pasta Production

The combined effects on pasta properties of 1) varying dosages of endoxylanases (EC 3.2.1.8) from Aspergillus aculeatus and Bacillus subtilis and 2) lower levels of water during pasta dough processing were studied. The A. aculeatus endoxylanase has high selectivity toward water‐extractable arabinoxylan (WE‐AX), whereas B. subtilis endoxylanase preferentially hydrolyzes water‐unextractable arabinoxylan (WU‐AX). Pasta was produced on a microscale (50.0 g) from the semolinas of both a strong (AC Navigator) and a moderately strong (AC Avonlea) durum wheat cultivar. The levels of added water in endoxylanase‐treated pastas were adjusted to obtain the same maximal farinograph consistencies as for the control pastas. The extruded pastas were dried with drying cycles at 40, 70, or 90°C. Apart from increasing levels of solubilized arabinoxylans, these treatments had little effect on the color, optimal cooking time, and firmness of the resulting pasta. High enzyme concentrations and low (40°C) drying temperature resulted in clearly or much less checked final products for the B. subtilis and A. aculeatus enzyme, respectively. Upon cooking, the enzymically formed low molecular weight arabinoxylans were retained better in the pasta strands than their equally low molecular weight arabinogalactan counterparts.     

Gluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing,Drying, and Cooking

An attempt was made to evaluate gluten structural changes in refined and whole wheat pasta from hard white winter wheat to elucidate the impact of whole wheat components on the formation and structure of the gluten network in pasta. Attenuated total reflectance–FTIR spectroscopy was used to track gluten secondary structure through most of the major steps in pasta processing: raw material, mixing, drying, and cooking. Protein solubility, accessible thiols, and SDS‐PAGE data were also collected to provide additional information on the nature of protein interactions and network composition. Few secondary structural differences were observed between refined and whole wheat flours from hard white wheat. However, mixing induced a significant shift to β‐sheet structures in refined dough that was not equally matched by whole wheat dough. Drying under both high temperature, short time (HT) and low temperature, long time (LT) conditions resulted in a reversion to structural distributions similar to those for flour in both pastas. However, greater protein denaturation in HT samples was indicated by lower protein solubility also in the presence of denaturants and disulfide reducing agents. Cooking generated a substantial increase in β‐sheet structures for both pasta systems. This structure was greatest in refined and LT samples. Thiol accessibility data indicate the presence of a highly aggregated, compact gluten network in refined pasta, mostly driven by hydrophobic association. Conversely, the network in whole wheat pasta was more loosely associated and dependent on disulfide bonding, both of which fit well with the secondary structural data.     

Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance

A pool of selected lactic acid bacteria was used to ferment durum wheat semolina under liquid conditions. After fermentation, the dough was freeze-dried, mixed with buckwheat flour at a ratio of 3:7, and used to produce the "fusilli" type Italian pasta. Pasta without prefermentation was used as the control. Ingredients and pastas were characterized for compositional analysis. As shown by two-dimensional electrophoresis, 92 of the 130 durum wheat gliadin spots were hydrolyzed almost totally during fermentation by lactic acid bacteria. Mass spectrometry matrix-assisted laser desorption/ionization time-of-flight and reversed phase high-performance liquid chromatography analyses confirmed the hydrolysis of gliadins. As shown by immunological analysis by R5-Western blot, the concentration of gluten decreased from 6280 ppm in the control pasta to 1045 ppm in the pasta fermented with lactic acid bacteria. Gliadins were extracted from fermented and nonfermented durum wheat dough semolina and used to produce a peptic-tryptic (PT) digest for in vitro agglutination tests on cells of human origin. The whole PT digests did not cause agglutination. Affinity chromatography on Sepharose-6-B mannan column separated the PT digests in three fractions. Fraction C showed agglutination activity. The minimal agglutinating activity of fraction C from the PT digest of fermented durum wheat semolina was ca. 80 times higher than that of durum wheat semolina. Pasta was subjected to sensory analysis: The scores for stickiness and firmness were slightly lower than those found for the pasta control. Odor and flavor did not differ between the two types of pasta. These results showed that a pasta biotechnology that uses a prefermentation of durum wheat semolina by selected lactic acid bacteria and tolerated buckwheat flour could be considered as a novel tool to potentially decrease gluten intolerance and the risk of gluten contamination in gluten-free products.     

GlutoPeak: A Breeding Tool for Screening Dough Properties of Durum Wheat Semolina

A rapid shear‐based test using a GlutoPeak instrument was compared with tests commonly used by durum wheat breeders to assess the potential of this instrument to discriminate between samples. Thirty‐two durum wheat semolina samples were analyzed by mixograph, SDS sedimentation (SDSS), gluten index (GI), and GlutoPeak testing. A subset was also tested for pasta quality. GlutoPeak peak maximum time (PMT) was the best indicator of gluten strength and correlated well with the other tests except SDSS. Samples with higher levels of SDS‐unextractable glutenin (insoluble protein [IP]) had stronger dough and longer PMT, but the GlutoPeak test only correlated with pasta stickiness using a smaller set of samples. The range in mixogram profiles encountered in breeding material was related to the IP content, and the pasta made from the different types was of similar quality, differing more because of protein content rather than mixogram type. The GlutoPeak test is faster than GI and uses less sample, requires little technical skill, and is suitable for evaluating large numbers of breeder's lines. The GlutoPeak test is best suited to discriminating weak from strong dough samples and allows for testing with small samples, thus facilitating quality evaluations at early stages of a breeding program.     

Effect of Soft Kernel Texture on the Milling Properties of Soft Durum Wheat

Worldwide, nearly 20 times more common wheat (Triticum aestivum) is produced than durum wheat (T. turgidum subsp. durum). Durum wheat is predominately milled into coarse semolina owing to the extreme hardness of the kernels. Semolina, lacking the versatility of traditional flour, is used primarily in the production of pasta. The puroindoline genes, responsible for kernel softness in wheat, have been introduced into durum via homoeologous recombination. The objective of this study was to determine what impact the introgression of the puroindoline genes, and subsequent expression of the soft kernel phenotype, had on the milling properties and flour characteristics of durum wheat. Three grain lots of Soft Svevo and one of Soft Alzada, two soft‐kernel back‐cross derived durum varieties, were milled into flour on the modified Quadrumat Senior laboratory mill at 13, 14, and 16% temper levels. Samples of Svevo (a durum wheat and recurrent parent of Soft Svevo), Xerpha (a soft white winter wheat), and Expresso (a hard red spring wheat) were included as comparisons. Soft Svevo and Soft Alzada exhibited dramatically lower single‐kernel characterization system kernel hardness than the other samples. Soft Svevo and Soft Alzada had high break flour yields, similar to the common wheat samples, especially the soft hexaploid wheat, and markedly greater than the durum samples. Overall, Soft Svevo and Soft Alzada exhibited milling properties and flour quality comparable, if not superior, to those of common wheat.     

Influence of Gluten Proteins and Drying Temperature on the Cooking Quality of Durum Wheat Pasta

It is well known that gluten plays a major role in determining cooking quality in durum wheat pasta. This work is an attempt to systematically elucidate the role of gluten quantity and nature in determining cooking quality as a function of the drying cycle used in the manufacturing process. Gluten and starch were fractionated from two durum wheat cultivars possessing good and poor gluten quality. Either of them were then added back to the original base semolina to alter its protein content and to produce two semolina series with identical protein contents. Semolinas were processed into pasta and dried following three drying programs (low, medium, and high temperature). Cooking quality was determined with sensorial, chemical, and instrumental methods. The results indicate that optimum cooking time is governed by gluten quality. The positive effect on cooking quality of increasing gluten contents and of the application of HT drying is evident in weak gluten samples, but it is not significant in the strong gluten samples.     

Composition and Utilization of Barley Pearling By‐Products for Making Functional Pastas Rich in Dietary Fiber and β‐Glucans

Pearling by‐products and the pearled products of two commercial stocks of hulled barley, pearled according to an industrial process consisting of five consecutive pearling steps, were analyzed for β‐glucans, dietary fiber (total, soluble, and insoluble), protein, lipid, ash, and digestible carbohydrate. The data showed that the pearling flour fractions, abraded in the fourth and fifth hullers, contained interesting amounts of β‐glucans (3.9–5.1% db) from a nutritional point of view. These fractions were subsequently enriched in β‐glucans using a milling‐sieving process to double β‐glucan content (9.1–10.5% db). Functional pastas, enriched with β‐glucans and dietary fiber, were produced by substituting 50% of standard durum wheat semolina with β‐glucan‐enriched barley flour fractions. Although darker than durum wheat pasta, these pastas had good cooking qualities with regard to stickiness, bulkiness, firmness, and total organic matter released in rinsing water. The dietary fiber (13.1–16.1% wb) and β‐glucan (4.3–5.0% wb) contents in the barley pastas were much higher than in the control (4.0 and 0.3% wb, respectively). These values amply meet the FDA requirements of 5 g of dietary fiber and 0.75 g of β‐glucans per serving (56 g in the United States and 80 g in Italy). At present, the FDA has authorized the health claim “may reduce the risk of heart disease” for food containing β‐glucans from oat and psyllium only.     

Hydration Dynamics of Durum Wheat Endosperm as Studied by Magnetic Resonance Imaging and Soaking Experiments

The precise knowledge of the kinetics of water transport in durum wheat endosperm is a prerequisite for the optimization of wheat processing techniques like pasta dough mixing on a fundamental basis. Pieces of endosperm were cylindrically cut, prepared from durum wheat kernels, and used to study the water uptake by applying a gravimetric method and magnetic resonance imaging (MRI). The total water uptake of endosperm cylinders at different soaking times was determined by gravimetric soaking experiments and revealed a swelling limit of ≈40 g/100 g wb after 60 min. With these results it was possible to estimate an apparent diffusion coefficient of water in durum endosperm by using numerical simulation based on a diffusion model (D_25°C ~ 0.76 × 10^–10 m²/sec). MRI was used to quantify the water distribution in the endosperm cylinders over time at excess and limited water conditions. The calibration of MRI for the quantification of local and time‐dependent water contents was successful by correlating the spin‐spin relaxation time (T₂) with the water content of calibration samples at intermediate moisture levels (19–45 g/100 g wb). Water content maps were generated and showed the kinetics of water distribution inside the endosperm cylinders up to equilibrium conditions. The water uptake of the endosperm cylinders over time, as measured by MRI, fitted well to the water uptake as determined gravimetrically in soaking tests, which validated the applied MRI calibration and measurement procedures. The results allow the quantitative prediction of water transport properties of durum wheat endosperm during moistening procedures.     

Nutritional and Quality Traits of Pasta Made from SSIIa Null High‐Amylose Durum Wheat

Food products that are high in fiber and low in glycemic impact are healthier. Amylose is a form of resistant starch that mimics dietary fiber when consumed. A durum wheat (Triticum durum) line was created that lacks starch synthase IIa (SSIIa) activity, a key enzyme in amylopectin biosynthesis, by identifying a null mutation in ssIIa‐B following mutagenesis of a line that has a naturally occurring ssIIa‐A null mutation. Our objective here was to compare seed, milling, pasta, and nutritional characteristics of the SSIIa null line with a wild‐type control line. The SSIIa null line had increased amylose and grain protein with lower individual seed weight and semolina yield. Refined pasta prepared from the SSIIa null semolina absorbed less water, had increased cooking loss, had a shorter cook time, and was considerably firmer even after overcooking compared with the wild‐type line. Color of the SSIIa null cooked and uncooked pasta was diminished in brightness compared with the wild type. Nutritionally, the SSIIa null pasta had increased calories, fiber, fat, resistant starch, ash, and protein compared with the control line, along with reduced total and available carbohydrates. Pasta made from high‐amylose durum wheat provides a significant nutritional benefit along with enhanced end‐product quality via firmer pasta that resists overcooking.     

Alkylresorcinol content and homologue composition in durum wheat (Triticum durum) kernels and pasta products

The total alkylresorcinol (AR) content and relative homologue composition of 21 durum wheat (Triticum durum) kernel samples, as well as 5 pasta products and the corresponding flour mixtures, were determined. Durum wheat contained on average 455 microg/g ARs, and the average relative homologue composition was C17:0 (0.4%), C19:0 (14%), C21:0 (58%), C23:0 (21%), and C25:0 (6.5%). The homologue composition was found to be relatively consistent among samples, with durum wheat being different from common wheat by having a higher proportion of the longer homologues. No differences in content or homologue composition were observed in pasta products compared to flour ingredients, showing that alkylresorcinols are stable during pasta processing. The ratio of the homologues C17:0 to C21:0 was < or =0.02 for whole grain durum wheat products, which is different from those of common wheat (0.1) and rye (0.9).     

Effect of Source and Proportion of Waxy Starches on Pasta Cooking Quality

Starches from the endosperm of three types of total‐waxy cereals (bread wheat, maize, and barley) were used in reconstitution studies of durum wheat semolinas to investigate the effect of waxy starch on pasta cooking quality. The chemical composition and the pasting and gelatinization properties of the starches used in this study were evaluated to define the functional properties of each waxy starch. The rheological properties of dough semolinas were evaluated by small‐scale mixograph. Spaghetti was prepared using a small‐scale pasta extruder and its cooking quality was assessed using a texture analyzer. Cooked pasta firmness, resilience, and stickiness were measured. The substitution of semolina starch with waxy starches from different sources changed the functional properties of dough and their pasta quality. A decrease in firmness was detected in all the semolinas reconstituted with waxy starches. An increase in stickiness was found when semolinas with waxy starch from wheat were evaluated. No improvement in pasta quality should be expected if the waxy character is introduced in durum wheat.     

Effect of Barley β-Glucan in Durum Wheat Pasta on Human Glycemic Response

High-fiber, high-carbohydrate diets, including foods with low glycemic index, have been associated with prevention and treatment of diseases such as coronary heart disease and diabetes. β-glucan, a soluble, viscous polymer found in oat and barley endosperm cell wall, was incorporated into pasta test meals. Five fasted adult subjects were fed test meals of a barley and durum wheat blend pasta containing 100 g of available carbohydrate, 30 g of total dietary fiber (TDF) and 12 g of β-glucan, or an all durum wheat pasta containing the same amount of available carbohydrate, 5 g of TDF, and negligible β-glucan. The β-glucan and durum wheat pasta resulted in a lower glycemic response as measured by average total area and maximum increment of the blood glucose curves. Lower insulin response to the β-glucan and durum wheat pasta was also indicated by lower average area and increment characteristics of the insulin curves. Barley β-glucans may be an economical and palatable ingredient for processed food products formulated to modify glycemic and insulin response.     

Effect of Single‐Pass and Multipass Milling Systems on Whole Wheat Durum Flour and Whole Wheat Pasta Quality

Single‐pass and multipass milling systems were evaluated for the quality of whole wheat durum flour (WWF) and the subsequent whole wheat (WW) spaghetti they produced. The multipass system used a roller mill with two purifiers to produce semolina and bran/germ and shorts (bran fraction). The single‐pass system used an ultracentrifugal mill with two configurations (fine grind, 15,000 rpm with 250 μm mill screen aperture; and coarse grind, 12,000 rpm with 1,000 μm mill screen aperture) to direct grind durum wheat grain into WWF or to regrind the bran fraction, which was blended with semolina to produce a reconstituted WWF. Particle size, starch damage, and pasting properties were similar for direct finely ground WWF and multipass reconstituted durum flour/fine bran blend and for direct coarsely ground WWF and multipass reconstituted semolina/coarse bran blend. The semolina/fine bran blend had low starch damage and had desirable pasting properties for pasta cooking. WW spaghetti was better when made with WWF produced using the multipass than single‐pass milling system. Mechanical strength was greatest with spaghetti made from the semolina/fine bran or durum flour/fine bran blends. The semolina/fine bran and semolina/coarse bran blends made spaghetti with high cooked firmness and low cooking loss.     

REVIEW: An Overview on Fusarium Mycotoxins in the Durum Wheat Pasta Production Chain

Fusarium head blight (FHB) is one of the major diseases of wheat (both common and durum wheat) caused by various fungi including Microdochium nivale and different Fusarium species. Most of the Fusarium species associated with FHB (mainly F. graminearum, F. culmorum and F. sporotrichioides), under favourable environmental conditions, can produce various toxic secondary metabolites (mycotoxins) that can contaminate grains. The major Fusarium mycotoxins that can occur in wheat and derived products are deoxynivalenol, nivalenol, T‐2 and HT‐2 toxins, and zearalenone. Processing has generally significant effects on the levels of mycotoxins in the final products. Deoxynivalenol is typically concentrated in the bran coat which is removed in the production of semolina; consequently, a consistent reduction of deoxynivalenol levels has been observed during each of the processing steps, from raw durum wheat to pasta production. To allow monitoring programs and protect consumers' health, several analytical methods have been developed for Fusarium mycotoxins, based on chromatographic or immunometric techniques. The European Union has established maximum permitted levels for some Fusarium mycotoxins in cereals and cereal‐based products (including unprocessed durum wheat, bran, wheat flour, and pasta). Recommendations for the prevention and reduction of Fusarium mycotoxins contamination in cereals based on identification of critical risk factors and crop management strategies have been published by the Codex Alimentarius and the European Commission.     

Quality of Fiber‐Enriched Spaghetti Containing Microbial Transglutaminase

The effects of transglutaminase (TG) on the properties of semolina dough and pasta cooking properties in durum‐only and fiber‐enriched pasta were investigated. TG was blended at levels 0, 0.05, 0.1, 0.25, 0.5, and 1% of semolina weight with semolina and semolina‐pollard (60% w/w) and semolina‐guar gum (15%) mixtures. The addition of TG increased dough maximal resistance, making the dough inextensible at >1%. Optimum effects on dough strength were obtained at 0.5% TG; this dough gave the firmest and least sticky pasta. A more extensive and thicker protein matrix was observed in the TG pasta by confocal scanning laser microscopy, indicating more cross‐links were formed, a finding supported by measuring percentage of unextracted polymeric protein. TG was unable to overcome the negative effect of 60% pollard on cooking loss or 15% guar gum on stickiness. Gluten was generally more effective than TG in restoring the properties of pastas with added fiber.     

Influence of Durum Genotype on Whole Wheat and Traditional Spaghetti Qualities

This research was conducted to determine if genotypes selected for their superior traditional semolina pasta quality would also make the best whole wheat pasta. Results from 19 durum wheat cultivars and 17 breeding lines grown at 19 different environments in North Dakota showed that physical and cooking qualities varied differently for whole wheat and traditional spaghettis, respectively. Ward's clustering segregated the 36 genotypes into five groups based on whole wheat spaghetti quality. Groups 1 and 2 (21 genotypes) produced good to high‐quality whole wheat pasta that displayed high mean values for cooked firmness (4.3 and 4.1 g·cm), mechanical strength (31.3 and 31.0 g), and color (brightness, 34.92 and 34.54), respectively. Groups 4 and 5 produced poor quality whole wheat pasta that had low cooked firmness (both 3.5 g·cm) and high cooking loss (10.1 and 10.4%). Grain protein content (≥13.9%) was found with high quality of whole wheat spaghetti. Of the 36 genotypes evaluated, 21 and 3 genotypes produced good and poor qualities, respectively, of whole wheat and traditional spaghettis, and 12 other genotypes produced good traditional spaghetti but produced poor quality whole wheat spaghetti. These data indicate the need to select genotypes specifically for their whole wheat pasta quality.     

Does Fumigation of Durum Wheat and Semolina with Sulfuryl Fluoride Affect Quality of the Grain,Semolina, and Derived Spaghetti and Bread?

There is no information on the effect of sulfuryl fluoride (SF) on durum wheat technological properties and products made from fumigated durum wheat. Durum wheat and semolina were exposed to a range of SF applications under conditions that might be typically encountered in bulk storage facilities used in many countries. SF greatly reduced the germination percentage of fumigated durum wheat, with increasing impact under higher SF concentration, grain moisture content, and fumigation temperature. SF greatly reduced seed germination percentage, impacting more the higher the SF concentration. SF had little to no effect on grain test weight, 1,000‐grain weight, hardness, protein content, semolina ash content, and mixograph properties. At the highest SF concentration (31.25 mg/L for 48 h) there was a tendency for pasta cooking loss to be increased but still acceptable, and other pasta properties were largely unaffected. Fumigation with SF did not have any impact on the baking properties of a wholemeal durum flour–commercial flour mix. Therefore, SF is not recommended if the grains are to be used as seeds for agricultural production, but for the production of semolina, pasta, and bread, SF used under typical fumigation conditions has little to no impact on technological properties of durum wheat.