Abstract: Semolina from selected strong and weak durum wheat cultivars was fractionated into their starch, gluten, water soluble and sludge fractions. The effects of the freeze-dried fractions of the individual reconstitution levels and the properties of the Reconstituted Semolina (ReSem) were evaluated in order to understand gluten quality and energy requirements during pasta processing. Also correlations were developed between data from the reconstitution studies and glutograph parameters for prediction of pasta-making quality. Results showed that the gluten fractions were mainly responsible for mixing properties, differences in pasta making quality and pasta extrusion operating parameters with gluten from the desert durum, Kofa, having the largest influence. High correlation coefficients were found with glutograph parameters and pasta processing parameters such as energy requirements during pasta processing and pasta cooking quality characteristics. The Stretching (STR) parameter of the glutograph was positively correlated with good pasta extrusion parameters during processing such as extrusion die pressure and Specific Mechanical Energy (SME). The kelaxation (RX) parameter of the glutograph showed positive and highly significant correlation coefficients with extrusion rate and cooked weight.
M. Alamri, F. Manthey, M. Mergoum, E. Elias and K. Khan, 2010. The Effects of Reconstituted Semolina Fractions on Pasta Processing and Quality Parameters and Relationship to Glutograph Parameters. Journal of Food Technology, 8: 159-168.