Wheat cooking, flavor after

The flavors of foods such as wheat, peanuts, and sesame, after being cooked, are quite different from those of the raw materials. Flavor formation from flavor precursors in the processed foods is primarily via the Maillard reaction, caramelization, thermal degradation, and lipid-Maillard interactions. 

The water extract of a marine algae kelp (Laminaria japonica) has been used in a number of Japanese recipes as a kind of soup to flavor cooking. The tasty ( umami in Japanese) factor in the marine algae was identified as monosodium glutamate by ProL Kikunae Ikeda in 1908. Soon thereafter, Ajinomoto Co. Ltd. started to produce monosodium glutamate by extraction from wheat protein after hydrolysis with hydrochloric acid. 

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. 

---