Colour assessment on bread wheat and triticale fresh pasta
- Autores
- Martinez, C. S.; Ribotta, P. D.; Leon, A. E.; Añón, María Cristina
- Año de publicación
- 2012
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Although durum wheat is the cereal of choice for pasta production, in many areas of Argentina pasta is made from bread wheat, since durum wheat is cultivated only in a small region of the country. The purpose of this work was to determine the influence of different bread flours on the colour of laminated fresh pasta. Triticale flour was also studied. In addition, ash, protein, and protein fractions of each flour were measured. Also, the formulation was modified using different gluten, starch, and water concentrations. Pasta lightness and redness were affected mainly by the ash content, while yellowness was affected by the protein content of different flours. A similar effect was found when the formulation was substituted for starch and gluten, due to protein dilution and concentration, respectively. Albumins and globulins correlated with a* component, while gliadins, soluble and insoluble glutenins correlated with b* component; however, only glutenins presented correlation with colour score (CS = [L* + (b*×2)]/20). The greatest amount of water added to the dough produced a decrease of lightness and an increase of redness and yellowness of pasta samples. The overall ANOVA revealed that the greatest sources of variation for pasta colour were the different flours used, in comparison with the effect of starch and gluten substitution, and with the addition of different amounts of water.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos - Materia
-
Ciencias Exactas
Bread wheat flour
Color
Fresh pasta
Gluten
Starch
Water - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/83635
Ver los metadatos del registro completo
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Colour assessment on bread wheat and triticale fresh pastaMartinez, C. S.Ribotta, P. D.Leon, A. E.Añón, María CristinaCiencias ExactasBread wheat flourColorFresh pastaGlutenStarchWaterAlthough durum wheat is the cereal of choice for pasta production, in many areas of Argentina pasta is made from bread wheat, since durum wheat is cultivated only in a small region of the country. The purpose of this work was to determine the influence of different bread flours on the colour of laminated fresh pasta. Triticale flour was also studied. In addition, ash, protein, and protein fractions of each flour were measured. Also, the formulation was modified using different gluten, starch, and water concentrations. Pasta lightness and redness were affected mainly by the ash content, while yellowness was affected by the protein content of different flours. A similar effect was found when the formulation was substituted for starch and gluten, due to protein dilution and concentration, respectively. Albumins and globulins correlated with a* component, while gliadins, soluble and insoluble glutenins correlated with b* component; however, only glutenins presented correlation with colour score (CS = [L* + (b*×2)]/20). The greatest amount of water added to the dough produced a decrease of lightness and an increase of redness and yellowness of pasta samples. The overall ANOVA revealed that the greatest sources of variation for pasta colour were the different flours used, in comparison with the effect of starch and gluten substitution, and with the addition of different amounts of water.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2012info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf1054-1068http://sedici.unlp.edu.ar/handle/10915/83635enginfo:eu-repo/semantics/altIdentifier/issn/1094-2912info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2010.513215info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:15:55Zoai:sedici.unlp.edu.ar:10915/83635Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:15:55.835SEDICI (UNLP) - Universidad Nacional de La Platafalse |
dc.title.none.fl_str_mv |
Colour assessment on bread wheat and triticale fresh pasta |
title |
Colour assessment on bread wheat and triticale fresh pasta |
spellingShingle |
Colour assessment on bread wheat and triticale fresh pasta Martinez, C. S. Ciencias Exactas Bread wheat flour Color Fresh pasta Gluten Starch Water |
title_short |
Colour assessment on bread wheat and triticale fresh pasta |
title_full |
Colour assessment on bread wheat and triticale fresh pasta |
title_fullStr |
Colour assessment on bread wheat and triticale fresh pasta |
title_full_unstemmed |
Colour assessment on bread wheat and triticale fresh pasta |
title_sort |
Colour assessment on bread wheat and triticale fresh pasta |
dc.creator.none.fl_str_mv |
Martinez, C. S. Ribotta, P. D. Leon, A. E. Añón, María Cristina |
author |
Martinez, C. S. |
author_facet |
Martinez, C. S. Ribotta, P. D. Leon, A. E. Añón, María Cristina |
author_role |
author |
author2 |
Ribotta, P. D. Leon, A. E. Añón, María Cristina |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
Ciencias Exactas Bread wheat flour Color Fresh pasta Gluten Starch Water |
topic |
Ciencias Exactas Bread wheat flour Color Fresh pasta Gluten Starch Water |
dc.description.none.fl_txt_mv |
Although durum wheat is the cereal of choice for pasta production, in many areas of Argentina pasta is made from bread wheat, since durum wheat is cultivated only in a small region of the country. The purpose of this work was to determine the influence of different bread flours on the colour of laminated fresh pasta. Triticale flour was also studied. In addition, ash, protein, and protein fractions of each flour were measured. Also, the formulation was modified using different gluten, starch, and water concentrations. Pasta lightness and redness were affected mainly by the ash content, while yellowness was affected by the protein content of different flours. A similar effect was found when the formulation was substituted for starch and gluten, due to protein dilution and concentration, respectively. Albumins and globulins correlated with a* component, while gliadins, soluble and insoluble glutenins correlated with b* component; however, only glutenins presented correlation with colour score (CS = [L* + (b*×2)]/20). The greatest amount of water added to the dough produced a decrease of lightness and an increase of redness and yellowness of pasta samples. The overall ANOVA revealed that the greatest sources of variation for pasta colour were the different flours used, in comparison with the effect of starch and gluten substitution, and with the addition of different amounts of water. Centro de Investigación y Desarrollo en Criotecnología de Alimentos |
description |
Although durum wheat is the cereal of choice for pasta production, in many areas of Argentina pasta is made from bread wheat, since durum wheat is cultivated only in a small region of the country. The purpose of this work was to determine the influence of different bread flours on the colour of laminated fresh pasta. Triticale flour was also studied. In addition, ash, protein, and protein fractions of each flour were measured. Also, the formulation was modified using different gluten, starch, and water concentrations. Pasta lightness and redness were affected mainly by the ash content, while yellowness was affected by the protein content of different flours. A similar effect was found when the formulation was substituted for starch and gluten, due to protein dilution and concentration, respectively. Albumins and globulins correlated with a* component, while gliadins, soluble and insoluble glutenins correlated with b* component; however, only glutenins presented correlation with colour score (CS = [L* + (b*×2)]/20). The greatest amount of water added to the dough produced a decrease of lightness and an increase of redness and yellowness of pasta samples. The overall ANOVA revealed that the greatest sources of variation for pasta colour were the different flours used, in comparison with the effect of starch and gluten substitution, and with the addition of different amounts of water. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Articulo http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
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publishedVersion |
dc.identifier.none.fl_str_mv |
http://sedici.unlp.edu.ar/handle/10915/83635 |
url |
http://sedici.unlp.edu.ar/handle/10915/83635 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
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info:eu-repo/semantics/altIdentifier/issn/1094-2912 info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2010.513215 |
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info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
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openAccess |
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http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
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application/pdf 1054-1068 |
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