Pasta, protein content

Field Pea Flours in Pasta. Incorporation of non-wheat flours into noodles improves the protein content and quality, but may have an adverse effect on the flavor and texture of the pasta. Hannigan (38) reported that 10% substitution of wheat flour with pea or soy flour resulted in satisfactory quality of Japanese Udon noodles. 

Nielsen et al. (39) used pea flour and pea protein concentrate, both cooked and raw, in noodles and spaghetti. The pasta was made from composite flours prepared by blending 33% pea flour with 67% wheat flour or 20% pea concentrate with 80% wheat flour. Protein content of the fortified noodles was approximately one-third higher than the wheat flour noodles. Addition of pea flour reduced the cooking time, but resulted in a softer product and lower yield than the wheat pastas. Precooking the pea flour improved flavor and decreased noodle dough stickiness, but the texture and yield of the cooked pasta was still less than that of wheat products. 

In Italy, where nearly everyone eats pasta, 50% of pasta stems from a wheat variety developed through mutation. In China extraordinary results were achieved with this method a certain type of rice now matures 24 days earlier, another type has a 20 cm shorter culm and in a third mutant a very high protein content was achieved (15.6%). Virtually hundreds, if not thousands, of such benefits have been developed over the last 10 years by artificially produced mutation in China alone where almost a tenth of the total crop acreage is under mutant-derived crops. 

Most pasta products are produced from sanolina mixed with small quantities of salt and, in some instances, with egg products. Thus, the chemical composition of pasta is practically equal to semolina. In order to produce semolina, durum wheat is milled, and the pericarp, germ, and aleurone layer are removed (Chapter 7). Therefore, the refined milled product is practically devoid of fiber and fat, and is rich in starch (>75%) and protein (11%-13%). Fresh eggs or egg solids are used to manufacture some pasta and noodles in order to improve flavor, texture, and color. The use of egg upgrades protein content and quality, and also supplies phospholipids and essential vitamins and minerals. Table 17.13 depicts the chemical compositions of pasta products before and after cooking. 

In Asia, oriental noodles play an important role in the diet. Similar to pasta products, oriental noodles manufactured from wheat flours are considered an important source of calories. Practically all the caloric load is supplied by starch and gluten proteins. Alkali noodles contain significant amounts of potassium carbonates, bicarbonates, and phosphates used to impart typical flavors, aroma, texture, and colors. These salts increase sodium, phosphorus, and potassium levels. Wonton or egg noodles contain higher protein content, quality, and overall nutritional value due to the addition of whole eggs. 

The PKU diet may also include modified low-protein foods, such as low-protein pasta, breads, and baking mixes that are made from wheat or other starch, thus reducing the phenylalanine content. These products usually are ordered from specialty food companies. The benefit of using these products is that they increase the energy content and the variety of foods in the diet, yet most are very low in phenylalanine. There are... 

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