Temperature‑induced changes in dough elasticity as a useful tool in defining the firmness of cooked pasta

Semolina with high protein content and strong gluten is recognized as the best raw-material for pasta-products with a good cooking quality, while little consideration has been given to semolina dough elasticity when heating is applied. In this research, a new technique was developed by adapting the Glutograph (Brabender GmbH&Co., Duisburg, Germany) to measure the changes in elasticity induced by heating on a sheeted dough. The information obtained by this procedure was related to the firmness of cooked pasta. Starting from semolina of four durum wheat varieties with differences in protein quantity and quality, dough samples were prepared in a Farinograph at a hydration level of 35 %. Each dough was sheeted by a home-made pasta machine, obtaining disks of 5 cm diameter and 2.1 mm thickness. Stretching (10 s) and relaxation (30 s) cycles were applied repeatedly during the test time, while dough temperature was increased from 30 to 90 °C at 1.2 °C/min. For each peak recorded, stretching and recovery values were calculated and plotted against sample temperature. Both stretching and recovery curves were integrated and the loss of elasticity was calculated. Results showed as high elasticity loss during heating is related to low firmness of the related cooked pasta.