2022年8月19日 · This study aims to assess the main biochemical, technological, and nutritional properties of a few samples of fresh pasta composed of commercial common wheat flour blended with increasing percentages, ranging from 0 to 100%, of high-amylose wheat flour.

2024年5月13日 · The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed.

2023年11月15日 · The mechanical energy during extrusion played a dominant role in reducing the starch molecular size, and the amylopectin was more susceptible to shear degradation than amylose. The size degradation of amylopectin is more shear-induced rather than thermal, as thermal energy generally contributes to the disorganisation of the molecular order (Li ...

2018年1月30日 · Christopher - Well, starch is actually made up of two different carbohydrate molecules joined together - amylose and amylopectin. When pasta is cooked and it reaches about 60 degrees C, the starch granules absorb water and swell and this causes the amylose to contact and attach to the amylose from neighbouring starch granules.

2012年10月2日 · In cooking terms, the amylose/amylopectin (Am/Ap) ratio in the starch affects the pasta sticking to itself and also how the sauce coats the pasta. Be sure to buy the right starch for the job.

2024年12月30日 · Amylose and amylopectin exhibit distinct spectral signatures in the NIR region, facilitating their differentiation. NIR spectroscopy measures NIR light absorption, reflectance, or transmittance in a sample, employing chemometrics to analyze spectral data and correlate it …

Postprandial effects of changing the amylose-to-amylopectin ratio (Am: Ap) in the starch fraction of pastas were studied. Sixteen male volunteers were served pasta-based meals containing 19% of energy as protein, 23% fat, 6% sugars, 53% polysaccharides.

2023年11月13日 · The general findings show that going from the lowest to highest amylose content, decreased the semolina swelling power (~52%), starch peak viscosity (~89%), and pasta stickiness area (~52%), while increasing the semolina water absorption (with the exception of Svevo LA) (~14.5%) and the pasta resistant starch (~66 fold).

2020年5月28日 · The purpose of this work was to assess the pasta quality and glycaemic index of two novel, non-transgenic durum wheats with elevated levels of amylose in their endosperm with a view to showing the potential for reducing the glycaemic index of pasta while maintaining acceptable pasta technological properties.

Extrusion has been widely applied in the production of starch-based foods, such as biscuits, pasta and breakfast cereals, due to its convenience, high production efficiency and low cost [5].