Abstract
Durum wheat gluten proteins are essential for pasta quality. Glutenin polymers undergo solubilization mechanisms during pasta processing. This study aims to investigate gluten proteins insolubilisation kinetics during a resting period applied to extruded. The goal is to investigate the contribution of time related recovery of large glutenin polymers and temperature related formation of glutenin cross-linked aggregates in the pasta quality. Extruded pasta were rested for 120 minutes at 20, 30 or 40°C prior drying at high temperature (90°C). Glutenins insolubilisation induced by resting and drying was assessed from the SE-HPLC elution profiles of the SDS-soluble proteins from fresh, rested and dried pasta. Final pasta were characterized for their organoleptic (color, surface roughness) and physical (diameter, cooking time, viscoelasticity index) properties, before and after cooking. Pasta quality is discussed in relation with the gluten network structure and the impact of resting time. Resting of freshly extruded pasta extrusion leads to spontaneous insolubilisations of glutenins by creation of weak interactions. High temperature drying induces a strong drop of solubility of all gluten protein fractions by creation of covalent bonds, impacting equally rested and not rested pasta. Dry and cooked pasta organoleptic and physical properties are not significantly impacted by a resting time.