Relevant changes to the structure of the dough with high-temperature drying

In a study conducted by the French m. Petitor, c. Barron, c. Larrè, M.H. Morel and v. Micard and published on Food Chemistry (vol. 116, no. 2, 2009) were used to analyse the effects that drying can have on the structure of the dough on the digestibility of starch and proteins and on potential allergenicity.

The pasta was dried at low temperatures (55° C), high temperature (70° C, HT) and very high temperature (90° C) applied at the beginning and at the end of the process.

Were detected changes in the structure of the dough is baked dry in terms of protein solubility, thermal properties of starch, microscopic and rheological measurements.

Up to 70° C temperature changes were moderate, while increased at higher temperatures.