User:Mdp155/sandbox

The topic I have chosen to research is pasta. I will be focusing on the molecular composition and physical properties of dried pasta. I will cover mainly extruded pasta processing through the changes that occur in cooking. Structural and chemical components of pasta including starch and gluten protein will be explored.

Sources:

Ambrogina Pagani, M., & De Noni, I. (2010, May). Cooking Properties and Heat Damage of Dried Pasta as Influenced by Raw Material Characteristics and Processing Conditions.Critical Reviews in Food Science and Nutrition, (50), 465-472. doi: 10.1080/10408390802437154

Petitot, M., Abecassis, J., & Micard, V. (2009). Structuring of pasta components during processing: Impact on starch and protein digestibility and allergenicity. Trends in Food Science & Technology, 20(11-12), 521-532. doi:10.1016/j.tifs.2009.06.005

Sissons, M. (2008, January). Role of durum wheat composition on the quality of pasta and bread. Food, 2(2), 75-90. Retrieved November 20, 2016.

Starch: A structural mystery. (n.d.). Retrieved November 20, 2016, from http://www.scienceinschool.org/2010/issue14/starch

Lead Section:

Pasta is a type of noodle made from unleavened dough of durum wheat flour and water. Durum wheat is composed mainly of starch granules and gluten protein. During the processing of pasta, ground durum wheat flour, or semolina, is mixed with water and then extruded or sheeted to form the desired shape. When dried, a brittle amorphous solid results. Starch granules are embedded in a protein matrix at this stage. When cooked, the starch granules swell, and the gluten proteins coagulate to form a rubbery solid structure.

This final cooked product imparts a chewy and smooth mouthfeel when eaten. Other optional ingredients such as egg and oil can be added to pasta formulation to create a smoother, more cohesive product. Additives including vitamins and minerals are often added to achieve nutritional benefits that are lost during the milling of durum wheat.

Plans to edit pasta page:

Add information on the impact of processing on the physical characteristics of pasta. (Add between existing production and marketing sections)

Add chemical composition of starch and gluten in sub-heading under ingredient section.