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
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/83635

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spelling 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
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info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
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dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1094-2912
info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2010.513215
dc.rights.none.fl_str_mv 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)
eu_rights_str_mv openAccess
rights_invalid_str_mv 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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1054-1068
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