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Study of the effect of hydrothermal process conditions on pasta quality
The effect of hydrothermal treatment on the pasting, hydration properties and colour quality of commercial fresh pasta were studied following an Instantaneous Controlled Pressure Drop treatment. This hydrothermal procedure involves a physical modification at high temperature (
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| Published in: | Journal of cereal science 2005, Vol.41 (3), p.267-275 |
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| Main Authors: | , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c428t-63dd02bc44bb789b2f845a19cf77dabacd90926521b22b3700164622ac96a6b93 |
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| cites | cdi_FETCH-LOGICAL-c428t-63dd02bc44bb789b2f845a19cf77dabacd90926521b22b3700164622ac96a6b93 |
| container_end_page | 275 |
| container_issue | 3 |
| container_start_page | 267 |
| container_title | Journal of cereal science |
| container_volume | 41 |
| creator | Maache-Rezzoug, Z. Allaf, K. |
| description | The effect of hydrothermal treatment on the pasting, hydration properties and colour quality of commercial fresh pasta were studied following an Instantaneous Controlled Pressure Drop treatment. This hydrothermal procedure involves a physical modification at high temperature ( |
| doi_str_mv | 10.1016/j.jcs.2004.10.008 |
| format | article |
| fullrecord | <record><control><sourceid>elsevier_hal_p</sourceid><recordid>TN_cdi_hal_primary_oai_HAL_hal_00413517v1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0733521005000196</els_id><sourcerecordid>S0733521005000196</sourcerecordid><originalsourceid>FETCH-LOGICAL-c428t-63dd02bc44bb789b2f845a19cf77dabacd90926521b22b3700164622ac96a6b93</originalsourceid><addsrcrecordid>eNp9kE1rGzEQhkVJoE6aH9BT99JDDuuMpPWuRU8mpHbA0IPjs5jVRy2zXrnSJuB_n1m2tLeAYJjhecXMw9hXDnMOvH44zo8mzwVARf0cYPmJzTioRalULa_YDBopy4Xg8Jnd5HwEAEVvxta74dVeiuiL4eAK570zw9gdLjZFGqUTdsU5ReNyLkzsbRhC7HMR--KMecDizyt2Ybh8Ydceu-zu_tZbtv_59PK4Kbe_1s-Pq21pKrEcylpaC6I1VdW2zVK1wi-rBXJlfNNYbNFYBUrUtGgrRCsboNuqWgg0qsa6VfKW3U__HrDT5xROmC46YtCb1VaPMzLA5YI3b5xYPrEmxZyT8_8CHPRoTR81WdOjtXFE1ijzfcrQdQY7n7A3If8P1g2XlZLEfZs4j1Hj70TMfieAS7KquJRAxI-JcKTjLbikswmuN86GRJK1jeGDPd4Bui2KJw</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Study of the effect of hydrothermal process conditions on pasta quality</title><source>ScienceDirect Freedom Collection</source><creator>Maache-Rezzoug, Z. ; Allaf, K.</creator><creatorcontrib>Maache-Rezzoug, Z. ; Allaf, K.</creatorcontrib><description>The effect of hydrothermal treatment on the pasting, hydration properties and colour quality of commercial fresh pasta were studied following an Instantaneous Controlled Pressure Drop treatment. This hydrothermal procedure involves a physical modification at high temperature (<144
°C) and restricted moisture content (<30%) during a very short time (15–40
s) followed by a rapid pressure drop to a vacuum (50
mbar). Two process variables (steam pressure level and processing time) were investigated using response surface methodology. Steam pressure level had the greatest effect on hydration and pasting parameters. Increased pressure resulted in elevation of mass ratio between cooked and uncooked pasta (
W
i
/
W
0)
100
°C and reduction of for all treated pasta. The optimum cooking time of untreated pasta was 7
min (
W/
W
0=2.4), whereas for the same ratio it was less than 1
min for pasta treated at pressures ranging between 2.5 and 3.5
bar. The viscosity at 10
min (
V
10) increased linearly when the pressure level increased.
V
10 was 146 cP for untreated pasta whereas it reached 2659 cP for pasta treated at 3.9
bar (144
°C) for 25
s. The cold paste viscosity and setback viscosity decreased when the pressure varied from 1 to 3.9
bar.</description><identifier>ISSN: 0733-5210</identifier><identifier>EISSN: 1095-9963</identifier><identifier>DOI: 10.1016/j.jcs.2004.10.008</identifier><identifier>CODEN: JCSCDA</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Cereal and baking product industries ; Chemical and Process Engineering ; color ; cooking quality ; Engineering Sciences ; Food industries ; food processing quality ; food quality ; Fundamental and applied biological sciences. Psychology ; hot water treatment ; hydration ; Hydration properties ; Hydrothermal treatment ; Pasta ; pasting properties ; pressure treatment ; RVA ; steam temperature ; steaming ; viscosity ; water content</subject><ispartof>Journal of cereal science, 2005, Vol.41 (3), p.267-275</ispartof><rights>2005 Elsevier Ltd</rights><rights>2006 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c428t-63dd02bc44bb789b2f845a19cf77dabacd90926521b22b3700164622ac96a6b93</citedby><cites>FETCH-LOGICAL-c428t-63dd02bc44bb789b2f845a19cf77dabacd90926521b22b3700164622ac96a6b93</cites><orcidid>0000-0002-7600-5903</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,780,784,885,4024,27923,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16713493$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.science/hal-00413517$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Maache-Rezzoug, Z.</creatorcontrib><creatorcontrib>Allaf, K.</creatorcontrib><title>Study of the effect of hydrothermal process conditions on pasta quality</title><title>Journal of cereal science</title><description>The effect of hydrothermal treatment on the pasting, hydration properties and colour quality of commercial fresh pasta were studied following an Instantaneous Controlled Pressure Drop treatment. This hydrothermal procedure involves a physical modification at high temperature (<144
°C) and restricted moisture content (<30%) during a very short time (15–40
s) followed by a rapid pressure drop to a vacuum (50
mbar). Two process variables (steam pressure level and processing time) were investigated using response surface methodology. Steam pressure level had the greatest effect on hydration and pasting parameters. Increased pressure resulted in elevation of mass ratio between cooked and uncooked pasta (
W
i
/
W
0)
100
°C and reduction of for all treated pasta. The optimum cooking time of untreated pasta was 7
min (
W/
W
0=2.4), whereas for the same ratio it was less than 1
min for pasta treated at pressures ranging between 2.5 and 3.5
bar. The viscosity at 10
min (
V
10) increased linearly when the pressure level increased.
V
10 was 146 cP for untreated pasta whereas it reached 2659 cP for pasta treated at 3.9
bar (144
°C) for 25
s. The cold paste viscosity and setback viscosity decreased when the pressure varied from 1 to 3.9
bar.</description><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>Chemical and Process Engineering</subject><subject>color</subject><subject>cooking quality</subject><subject>Engineering Sciences</subject><subject>Food industries</subject><subject>food processing quality</subject><subject>food quality</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>hot water treatment</subject><subject>hydration</subject><subject>Hydration properties</subject><subject>Hydrothermal treatment</subject><subject>Pasta</subject><subject>pasting properties</subject><subject>pressure treatment</subject><subject>RVA</subject><subject>steam temperature</subject><subject>steaming</subject><subject>viscosity</subject><subject>water content</subject><issn>0733-5210</issn><issn>1095-9963</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNp9kE1rGzEQhkVJoE6aH9BT99JDDuuMpPWuRU8mpHbA0IPjs5jVRy2zXrnSJuB_n1m2tLeAYJjhecXMw9hXDnMOvH44zo8mzwVARf0cYPmJzTioRalULa_YDBopy4Xg8Jnd5HwEAEVvxta74dVeiuiL4eAK570zw9gdLjZFGqUTdsU5ReNyLkzsbRhC7HMR--KMecDizyt2Ybh8Ydceu-zu_tZbtv_59PK4Kbe_1s-Pq21pKrEcylpaC6I1VdW2zVK1wi-rBXJlfNNYbNFYBUrUtGgrRCsboNuqWgg0qsa6VfKW3U__HrDT5xROmC46YtCb1VaPMzLA5YI3b5xYPrEmxZyT8_8CHPRoTR81WdOjtXFE1ijzfcrQdQY7n7A3If8P1g2XlZLEfZs4j1Hj70TMfieAS7KquJRAxI-JcKTjLbikswmuN86GRJK1jeGDPd4Bui2KJw</recordid><startdate>2005</startdate><enddate>2005</enddate><creator>Maache-Rezzoug, Z.</creator><creator>Allaf, K.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>1XC</scope><scope>VOOES</scope><orcidid>https://orcid.org/0000-0002-7600-5903</orcidid></search><sort><creationdate>2005</creationdate><title>Study of the effect of hydrothermal process conditions on pasta quality</title><author>Maache-Rezzoug, Z. ; Allaf, K.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c428t-63dd02bc44bb789b2f845a19cf77dabacd90926521b22b3700164622ac96a6b93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>Chemical and Process Engineering</topic><topic>color</topic><topic>cooking quality</topic><topic>Engineering Sciences</topic><topic>Food industries</topic><topic>food processing quality</topic><topic>food quality</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>hot water treatment</topic><topic>hydration</topic><topic>Hydration properties</topic><topic>Hydrothermal treatment</topic><topic>Pasta</topic><topic>pasting properties</topic><topic>pressure treatment</topic><topic>RVA</topic><topic>steam temperature</topic><topic>steaming</topic><topic>viscosity</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Maache-Rezzoug, Z.</creatorcontrib><creatorcontrib>Allaf, K.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Hyper Article en Ligne (HAL)</collection><collection>Hyper Article en Ligne (HAL) (Open Access)</collection><jtitle>Journal of cereal science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Maache-Rezzoug, Z.</au><au>Allaf, K.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Study of the effect of hydrothermal process conditions on pasta quality</atitle><jtitle>Journal of cereal science</jtitle><date>2005</date><risdate>2005</risdate><volume>41</volume><issue>3</issue><spage>267</spage><epage>275</epage><pages>267-275</pages><issn>0733-5210</issn><eissn>1095-9963</eissn><coden>JCSCDA</coden><abstract>The effect of hydrothermal treatment on the pasting, hydration properties and colour quality of commercial fresh pasta were studied following an Instantaneous Controlled Pressure Drop treatment. This hydrothermal procedure involves a physical modification at high temperature (<144
°C) and restricted moisture content (<30%) during a very short time (15–40
s) followed by a rapid pressure drop to a vacuum (50
mbar). Two process variables (steam pressure level and processing time) were investigated using response surface methodology. Steam pressure level had the greatest effect on hydration and pasting parameters. Increased pressure resulted in elevation of mass ratio between cooked and uncooked pasta (
W
i
/
W
0)
100
°C and reduction of for all treated pasta. The optimum cooking time of untreated pasta was 7
min (
W/
W
0=2.4), whereas for the same ratio it was less than 1
min for pasta treated at pressures ranging between 2.5 and 3.5
bar. The viscosity at 10
min (
V
10) increased linearly when the pressure level increased.
V
10 was 146 cP for untreated pasta whereas it reached 2659 cP for pasta treated at 3.9
bar (144
°C) for 25
s. The cold paste viscosity and setback viscosity decreased when the pressure varied from 1 to 3.9
bar.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.jcs.2004.10.008</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-7600-5903</orcidid><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 0733-5210 |
| ispartof | Journal of cereal science, 2005, Vol.41 (3), p.267-275 |
| issn | 0733-5210 1095-9963 |
| language | eng |
| recordid | cdi_hal_primary_oai_HAL_hal_00413517v1 |
| source | ScienceDirect Freedom Collection |
| subjects | Biological and medical sciences Cereal and baking product industries Chemical and Process Engineering color cooking quality Engineering Sciences Food industries food processing quality food quality Fundamental and applied biological sciences. Psychology hot water treatment hydration Hydration properties Hydrothermal treatment Pasta pasting properties pressure treatment RVA steam temperature steaming viscosity water content |
| title | Study of the effect of hydrothermal process conditions on pasta quality |
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