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Title: Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta. Author: Garcia-Valle DE, Bello-Pérez LA, Agama-Acevedo E, Alvarez-Ramirez J. Journal: Food Chem; 2021 Oct 30; 360():129993. PubMed ID: 33984560. Abstract: The influence of the pasta preparation stages on starch, proteins, and water structures of semolina and chickpea pasta was studied. The hydrated starch structures (995/1022 FTIR ratio) increased in semolina and reduced in chickpea pasta. The processing stages in semolina pasta led to a significant increase of β-sheet structures (~50% to ~68%). The β-sheet structures content in chickpea pasta was lower (~52%), and was most affected by sheeting and cooking. The water structure was assessed by the analysis of the OH fingerprint FTIR region (3700-2800 cm-1) and showing that water molecules (~90%) are strongly and moderately bound. The chickpea pasta displayed the highest content of strongly bonded water (about 55%) in contrast to the semolina pasta (~48%). A principal component analysis showed that the molecular organization of semolina pasta was mostly affected by dough formation and cooking; the molecular organization of chickpea pasta was determined by the cooking stage.[Abstract] [Full Text] [Related] [New Search]