Lipids role in Determining Spaghetti Cooking Quality

Lipids role in Determining Spaghetti Cooking Quality
Lipids, although a minor constituent of pasts, appear to influence the physical properties of cooked spaghetti.

In one study on the changes in lipids during processing of pasta products, found that lipids were less emendable to extraction in the pasta product than semolina.

Such result suggested that lipids undergo chemical changes and/or complexation as a result of the mechanical action of the screw on the semolina dough during extrusion.

Subsequently there was a report that about 90% of the free lipids in semolina became bound during processing and more particularly, during the drying process.

Another study indicated that the lipids found to exert marked influence on spaghetti cooking quality were monoglycerides.

They not only improved tolerance to overcooking but also reduced surface stickiness. The ability of monoglycerides to form water insoluble complexes with amylase is thought to result in this reduced stickiness.

Unsaturated monoglycerides, for example, glycerol monolinolein and glycerol monoolein, are more effective in forming complexes with amylose at lower temperature (30-40 degree C) than at higher temperature (60 degree C).

Monoglycerides with saturated fatty acids, on the other hand, are very effective in complexing amylose in amylose solution at the higher temperature of 60 degree C.

Therefore, of complex formation can be assumed to follow similar temperature dependence in dough, the temperature at which dough development occurs during processing may be the deciding factor as to the effect of various lipids on the coking quality of pasta.
Lipids role in Determining Spaghetti Cooking Quality