Influence of raw materials and processing conditions on spaghetti hydration kinetic during cooking and overcooking

被引：6

作者：

Del Nobile, MA

Fares, C

Conte, A

Martinez-Navarrete, N

Mocci, G

La Notte, E

机构：

[1] Univ Foggia, Ist Prod & Preparaz Alimentari, I-71100 Foggia, Italy

[2] Ist Sperimentale Cerealcoltura, Sez Operat Foggia, I-71100 Foggia, Italy

[3] Univ Politecn Valencia, Dept Tecnol Alimentos, E-46071 Valencia, Spain

[4] Univ Naples Federico II, Dept Mat & Prod Engn, I-80125 Naples, Italy

来源：

CEREAL CHEMISTRY | 2003年 / 80卷 / 05期

关键词：

D O I：

10.1094/CCHEM.2003.80.5.601

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A study of the influence of raw materials and processing conditions on the hydration kinetic during cooking and overcooking of spaghetti is presented. Water sorption tests on commercially available spaghetti and on three different types of homemade spaghetti were run at 100degreesC. In particular, the weight, diameter, and length of spaghetti strands were monitored over time for approximate to200 min. The spaghetti hydration process was quantitatively resolved into the controlling phenomena (i.e., water diffusion, macromolecular matrix relaxation kinetic, and residual deformation release kinetic) by fitting a novel mathematical model to the experimental data. The different behavior of spaghetti was analyzed for each of the phenomena involved during hydration. Results suggest that processing conditions highly influence the quality of spaghetti with respect to raw materials.

引用

页码：601 / 607

页数：7

共 25 条

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