A multidisciplinary approach to define the molecular requirements for production of enriched pasta from pigmented wheat

Functional foods derived from main crops, such as wheat and corn, are of interest within a balanced and varied diet. Among these, pasta has the advantage to be obtained through a consolidated and relatively simple technological process. However, producing a “functionally enriched” pasta may be tricky, in particular when using species other than wheat. The aim of the present research is to develop new types of pasta, naturally rich in phenolics and in fiber, through the application of appropriate technologies. Attaining this goal calls for an accurate characterization of the raw materials and for defining the physical pre-treatments necessary for selective enrichment in specific bioactive compounds. This study addresses the overall molecular and physical properties of the outermost fractions collected by debranning pigmented wheat grains, as well as those of the bran obtained from milling the same grains. Grains were hydrated and underwent two subsequent debranning steps that removed 3.7% and 9.7% of the starting material. Debranned grains and controls were then milled in a lab-scale conventional milling system. Analytical profiling of the phenolics in bran components/fractions separated by physical techniques was carried out by advanced LC methods, and indicated that the outermost fraction obtained through debranning represents a very rich (and convenient) source of phenolics (and fiber, as assessed by independent measurements). From a practical standpoint, this fraction can be incorporated into pasta with negligible or minimal detrimental effects on dough rheology, on microstructure, on appearance, and on the cooking properties of the final pasta as measured by appropriate physical measurements. In conclusion, this multidisciplinary approach may allow to define proper formulation and processes for the production of naturally enriched pasta.