The absence of the well-organized viscoelastic gluten network penalizes the quality of gluten-free (GF) pasta, that is frequently characterized by an excessive consistency, a high stickiness and a considerable loss of solids into the cooking water. In a previous study we focused on how some molecular properties relate to the final structure and quality of 14 GF spaghetti samples, representative of those available on the Italian market. The purpose of this study was to complete that research, evaluating the cooking behaviour of the same samples, including a durum wheat pasta as reference. In order to characterize the cooking behaviour of the products at different cooking times, both conventional and innovative methods (compression and creep tests) were used. The obtained results underlined a high variability among the different products and evidenced significant differences in the viscoelastic behaviour of the GF samples, especially when compared with that of traditional pasta.
|Titolo:||Valutazione di spaghetti gluten-free presenti sul mercato Italiano: proprieta del prodotto cotto|
|Parole Chiave:||cooking ; gluten free foods ; pasta ; rheological properties ; spaghetti ; viscoelasticity|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2013|
|Appare nelle tipologie:||01 - Articolo su periodico|