TECNICA MOLITORIA Vol. 72 - OCTOBER 2021
CONTENTS
How to assess the heat damage in durum wheat pasta during the drying process?
The increasing interest of the scientific community in furosine as marker of quality
V. Giannetti - M. Boccacci Mariani - S. Colicchia
The drying step is a crucial point during pasta manufacturing. The thermal conditions could cause heat and mechanical damages with remarkable effects on the final pasta quality. Recently, the interest of the scientific community was addressed to furosine as marker for the heat damage. Furosine is an amino acid derived from the acid hydrolysis of the Amadori compounds formed during the early stage of the Maillard reaction. Furosine and other Maillard reaction products
are objectively experimental measurable parameters and can be potentially used to evaluate and estimate the heat damage occurring in pasta undergone heat treatment. The opportunity to measure objective markers offers the possibility to verify the truthfulness of voluntary claims stated on pasta label and therefore, to protect consumers from misleading information allowing more aware purchasing choices.
DEPARTMENTS
66 - Cereals
72 - Bread making
76 - Pasta
80 - Feedstuff
88 - Companies
92 - Machinery
100 - Analysis
104 - New products
112 - Laws
116 - News
122 - Agenda
128 - Aziende/Companies address
