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Cited by 66Food composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications

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Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta

Garcia-Valle, Daniel E., Bello-Pérez, Luis A., Agama-Acevedo, Edith, Alvarez-Ramirez, Jose·2021·Food Chemistry
DOI 10.1016/j.foodchem.2021.129993
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Abstract

The influence of the pasta preparation stages on starch, proteins, and water structures of semolina and chickpea pasta was studied. The hydrated starch structures (995/1022 FTIR ratio) increased in semolina and reduced in chickpea pasta. The processing stages in semolina pasta led to a significant increase of β-sheet structures (~50% to ~68%). The β-sheet structures content in chickpea pasta was lower (~52%), and was most affected by sheeting and cooking. The water structure was assessed by the analysis of the OH fingerprint FTIR region (3700-2800 cm -1 ) and showing that water molecules (~90%) are strongly and moderately bound. The chickpea pasta displayed the highest content of strongly bonded water (about 55%) in contrast to the semolina pasta (~48%). A principal component analysis showed that the molecular organization of semolina pasta was mostly affected by dough formation and cooking; the molecular organization of chickpea pasta was determined by the cooking stage.

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Metadata

Authors
Garcia-Valle, D. E., Bello-Pérez, L. A., Agama-Acevedo, E., & Alvarez-Ramirez, J.
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2021-10
Volume
360
Pages
129993
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2021.129993
OpenAlex
W3157456072
Cited by
66
References
0
Citations by year
2026: 10 · 2025: 9 · 2024: 23 · 2023: 11 · 2022: 10 · 2021: 3
FWCI
7.28
Type
journal article
Language
en
Open access
closed
Licence
Locations
  • Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • IPN COFAA
  • CONACYT
  • IPN SIP
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Keywords
dough mixing, pasta cooking, starch hydration, protein secondary structure, β-sheet content, water structure, bound water
MeSH terms
Protein Conformation, beta-Strand, Cooking, Flour, Plant Proteins, Solubility, Starch, Water, Triticum, Spectroscopy, Fourier Transform Infrared, Principal Component Analysis, Cicer

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