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....