Dados do Trabalho

Título

Microstructure and quality of wholegrain pastas with wheat (Triticum aestivum) from distinct milling methods

Introdução

For wholegrain pasta (WP) producers, there are difficulties in ensuring an appealing and healthy meal for consumers - being the lack of raw materials specifications the main challenge, mostly for WP of common wheat (Triticum aestivum), used by countries that do not produce T. durum semolina.

Material e Métodos

This study aimed to make WP with T. aestivum wholegrain flour (WF) from 3 milling methods (reconstituted WF; direct milling + break system of a roll mill; direct milling + break and reduction systems of a roll mill). It was made WP of two formats – fusilli and fettuccine for each one of the flours. The granulometry, color, nutritional composition, fineness modulus, and microstructure of the flours were evaluated. For WP, the technological quality (process parameters, visual defects, optimal cooking time, firmness, color before and after cooking, water absorption, and loss of solids) and microstructure were evaluated.

Resultados e Discussão

The fineness modulus of all WF did not differ significantly (2.36±0.05 to 2.58±0.11), but the distribution of granulometry differed according to the milling method. For the microstructure analysis of WP, it was evident the interference of fiber particles in the gluten matrix, mostly in WP with reconstituted WF (WFE1 and WFU1). The fusilli WP made with reconstituted WF (RFU1) presented the highest loss of solids (10.05±0.90%), and the WFE2 presented the best cooking quality and reduction of defects, indicating that cooking quality could be affected by raw materials properties and pasta formats.

Conclusão

The present study showed that it is possible to obtain good quality WP based only on common wheat flours, with better processing using direct milling methods to fusilli and fettuccine formats.