4. Methods for structuring pasta
4.1 Mechanisms for pasta shaping
Pasta made from durum wheat is characterized by its amber-yellow color, and the post-cooking process used for it ensures that it remains firm without crumbling and does not stick together.
Several components of durum wheat semolina play a role in the physicochemical processes that determine pasta quality:
gluten proteins (storage proteins: gliadins and glutenins);
cytoplasmic proteins (albumins and globulins);
intact starch granules (2 mm in diameter), starch grains (80%), protein (14%), and fiber (1.6%);
damaged starch granules;
carotenoid pigments....
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Methods for structuring pasta
Conclusion
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Bibliography
- (1) - WIKIPÉDIA - Pâtes alimentaires. - https://fr.wikipedia.org/wiki/P%C3%A2tes_alimentaires
- (2) - FAIRHURST (D.) - Voici selon la science...
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