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Effect of biochemical constituents on macaroni quality. I.—Differences between hard red spring and durum wheats
Author(s) -
Sheu RueyYi,
Medcalf D. G.,
Gilles K. A.,
Sibbitt L. D.
Publication year - 1967
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740180604
Subject(s) - gluten , food science , starch , chemistry , residue (chemistry) , pigment , botany , biology , biochemistry , organic chemistry
Durum semolina and farina from hard red spring wheat were fractionated into starch, gluten, watersoluble fraction and sludge. By systematic interchange of the various fractions, a series of reconstituted ‘flours’ was formed. Macaroni was made from these reconstituted materials and the colour and cooking characteristics of these macaroni samples were evaluated. In this way, differences in the effects of the four fractions from the two wheat types on macaroni quality were studied. Macaroni made from durum wheat had superior colour, higher cooked weight, greater residue and lower firmness score than macaroni made from hard red spring wheat. Interchange of gluten and water‐soluble fractions had the most pronounced effect on macaroni colour and on macaroni cooking characteristics. Interchange of starch and sludge fractions had no effect on colour and only a small effect on cooking quality.