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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Small Grain and Food Crops Quality Research » Research » Publications at this Location » Publication #380534
Research Project: Identification and Characterization of Quality Parameters for Enhancement of Marketability of Hard Spring Wheat, Durum, and Oat

Location: Small Grain and Food Crops Quality Research

Title: Relationship between cooking quality of fresh pasta made from durum wheat and protein content and molecular weight distribution parameters

Author
item MOAYEDI, SARA - North Dakota State University
item Ohm, Jae-Bom
item MANTHEY, FRANK - North Dakota State University

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/16/2021
Publication Date: 7/9/2021
Citation: Moayedi, S., Ohm, J., Manthey, F.A. 2021. Relationship between cooking quality of fresh pasta made from durum wheat and protein content and molecular weight distribution parameters. Cereal Chemistry. 98(4):891-902. https://doi.org/10.1002/cche.10431.
DOI: https://doi.org/10.1002/cche.10431

Interpretive Summary: Recently, the demand for fresh pasta has increased. However, little information has been reported regarding the influence of proteins on the cooking quality of fresh pasta. The aim of this research was to assess associations between proteins and cooking quality traits of fresh pasta made from durum wheat. The results showed that a drying step during the processing of fresh pasta affected the associations between protein components and pasta cooking quality. Specific protein components that played significant roles in determining pasta cooking quality of fresh pasta were identified. The information obtained from this research will be useful for improving quality evaluation tests of durum samples for durum breeders and the pasta-making industry.

Technical Abstract: Although proteins are known to have a dominant impact on pasta cooking quality for dry pasta, little information has been reported on associations between proteins and the cooking quality for fresh pasta. Therefore, objective of this research was to assess associations between protein content and molecular weight distribution (MWD) parameters and cooking quality of fresh pasta made from durum wheat. Semolina samples that had higher protein contents produced fresh pasta with higher cooked pasta firmness (CPF), and lower cooked pasta weight (CPW) and cooking loss. Protein MWD parameters varied for their associations with pasta cooking quality. Variation in CPF was positively associated with combination of SDS extractable and unextractable gliadin and albumin + globulin fractions but negatively associated with SDS extractable polymeric protein fraction. The CPW was positively affected by extractable polymeric protein fraction, while impact of albumin + globulin fraction was negative. Protein fractions had predominant and different roles on variation of CPF and CPW of fresh pasta. Overall, this research found novel information on associations between fresh pasta cooking quality and protein MWD parameters. Specifically, this research identified protein components that had dominant roles in determining pasta cooking quality of fresh pasta.