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Protein during texturization process

Wu, M. C., Hamann, D. C., Lanier, T. C. (1985a). Rheological and calorimetric investigations of starch-fish protein systems during thermal processing. J. Texture Stud. 16,53-74. [Pg.214]

Starch changes during cooking of pasta are reported to vary from a hydration-driven gelatinization process in the outer layer to a heat-induced crystallite melting in the center.525 It is speculated that both the state of the starch and the surface structure contribute to the development of the elastic texture and stickiness of pasta. Interactions between starch and the surrounding protein matrix are evident in the outer and intermediate layer. In the center of cooked pasta, wheat starch granules retain their shape due to limited water diffusion, and the protein network remains dense. [Pg.486]

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