Effect of High-Moisture Heat-Treatment, a Model of Pasta Drying, on the Gelatinization and Pasting Properties of Durum Wheat Starch

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  • デュラム小麦澱粉の糊化特性へのパスタ乾燥条件をモデルとした高湿加熱処理の影響
  • デュラム コムギ デンプン ノ ノリカ トクセイ エ ノ パスタ カンソウ ジョウケン オ モデル ト シタ コウシツカネツ ショリ ノ エイキョウ

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Abstract

In this study, we focus on durum starch properties that contribute to changes in pasta texture during high-temperature drying. We analyzed the effect of high-moisture heat-treatment, which models the pasta drying process, on the gelatinization and pasting properties of durum starch. Starch treated with high-moisture heating showed decreases in enthalpy of gelatinization, crystallinity and viscosity, while exhibiting increased gelatinization temperature. These results correspond with the properties of a modified starch following heat-moisture treatment. Therefore, we view the changes induced by high-moisture heat-treatment in this study as being similar to changes induced by heat-moisture treatment. In addition, we infer from the increase in starch damage and the disappearance of starch surface roughness following high-moisture heat-treatment that these observations are due to partial gelatinization. Furthermore, we discuss the effect of high-moisture heat-treatment on the physical properties and sensory evaluation of starch gels as a model of cooked pasta. Gels made from starches treated with high-moisture heating showed increased hardness and breakability and decreased adhesiveness. These results correspond with trends in sensory evaluation of different pastas under different drying conditions, as previously shown. Therefore, this study suggests that both the polymerization of protein and the inhibition of starch swelling contribute to changes in pasta texture during high-temperature drying.

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