what is gluten free pasta and why it is produced?

1. Gluten free pasta
NAZMİYE KAYA

2. - Gluten is a family of proteins found in grains
like wheat, rye, spelt and barley.
-Of the gluten-containing grains, wheat is by
far the most commonly consumed.
-When flour is mixed with water, the gluten
proteins form a sticky network that has a glue-
like consistency
-This glue-like property makes the dough
elastic, and gives the product the ability to rise
when baked. It also provides a chewy,
satisfying texture.
Interestingly, the name glu-ten is derived from
this glue-like property of wet dough.

3. Glutenin –gliadin gives elasticity

4. Celiac disease is:
-a digestive disease that damages the small
intestine and interferes with absorption of
nutrients from food.
-People suffering from celiac disease don’t
tolerate gluten (0.01 to 0.5 % of the population)
- General tendency of consumers towards “low
allergen” and “gluten free” nutrition

5. •Pasta is probably the simplest cereal-based product.
•consists of a mix of flour or semolina with water and may also contain egg.
• can be classified according to some of the following parameters:
water content, processing type and/or shaping.
•High protein content, as well as a strong gluten network, is required for
obtaining pasta with a proper cooking performance. During cooking of pasta,
two main phenomena take place:
1. gluten network –developed during mixing
2. water diffusion inside pasta and temperature rise lead to starch
gelatinization.

6. Regarding processing, pasta is
prepared by following
• a hydration step,
• mixing, (gluten network)
•shaping/cutting and
•drying.
RAW MATERIAL
PRE-CLEANING
STORAGE
CLEANING
CONDITIONING
MILLING
SEMOLINA
TRANSPORTATION
MIXING
SHAPING
1.DRYING
2.DRYING
SHOCKING
PACKAGING

7. During cooking, pasta undergoes complex modifications caused
by heating and water uptake that determine different effects both
at the macroscopic and molecular levels.
• In traditional pasta made with durum wheat semolina, cooking
resuls starch gelatinization with
- partial disappearance of the crystalline zones of amylopectin,
- the leaching of amylose together with other soluble substances
into the cooking water,
- the coagulation of the gluten network.
These phenomena take place at about the same temperature, and
the rapid stiffening of a well-developed gluten network able to
entrap swollen starch granules is the key factor for the quality of
pasta.

8. A completely different situation occurs in gluten-free (GF)
pasta:
• the viscoelastic gluten network is absent,
• the intensive heating applied during the different
technological steps involved in pasta production has given ;
-rise to important modifications to the starch organization,
- leading to the creation of a new structure formed by
retrograded or partially gelatinized and retrograded starch,

9. flours used for gluten free pasta
•Flours and starches of gluten-free cereals like rice or corn
•Flours of pseudo-cereals like Amaranth, Buckwheat, Millet or Quinoa
flours used.
Traditionally, gluten-free pasta is made from rice flour. Pasta of good
technological properties has been obtained by using this flour. Usually, flour
obtained from long grains is preferred since it presents high amylose content.
Moreover, parboiled grains have good performance for pasta making,
since during parboiling starch gelatinizes and the amylose-lipid complex is
formed. These changes in starch structure limit ,starch swelling and amylose
loss during cooking of pasta.
Considering corn flour, researchers have shown that the lower
the amylose content, the lower the pasta/noodle quality.

10. What are the challanges producing pasta
from rice and corn?
• Rice and corn contain proteins
(~7 to 12 %) but, the proteins are not able to
form a strong elastic network like gluten
•Therefore, for pasta from gluten free raw
material starch needs to be gelatinized to act
as “glue”.
Note different microstructure of natural rice
and of rice pasta (protein is stained green).

11. When rice flour is used as the only ingredient for pasta
production, it requires additives or particular processing
techniques to modify in a suitable way the properties of
macromolecular components (starch and proteins)
relevant to the structure of the final product. Either
gelatinization of the rice flour or steaming of the pasta
may improve the textural properties of the final product
and a process was developed for rice-based pasta, in
which extrusion-cooking of the starting flour was
followed by conventional pasta-making processes
Extrusion-cooking causes starch gelatinization followed
by retrogradation, forming a rigid starch network and
improving the cooking quality of the product.
Amaranth proteins in amaranth-enriched rice-based
pasta improve the textural properties of the product

13. Maize is recommended as a safe food for celiac patients since it possesses no
gluten and can be used in the production of pasta. When maize is the only
material used in pasta production, it requires new and desired starch
organization able to substitute for the gluten network in the final product .
The addition of an aliquot of pre-gelatinized flour or starch that promotes,the
formation of a starch network( during the drying cycle )capable of improving
pasta quality is a way to modify or improve the rheological properties of a
formulation.

14. Industrial short goods line for the production of gluten-free pasta

15. Wheat pasta and corn pasta are very different in terms
of microstructure

16. Additives:
Additive Poly-C-one
• -Promotes starch (amylose) complexation and yields pasta with high
firmness, low cooking loss and low stickiness
• -Acts as lubricant and reduces stickiness of pasta at the die during cutting.
• -Poly-C-one is a specially designed emulsifier E471 (mono- and
diglycerides of food fatty acids)
• -Amount to be added 0.5% – 1% of flour quantity
Additive Beta-Carotene
• -Optional additive for rice or white maize flour to give pasta of yellow
color
• -Amount to be added 0.02% of flour quantity
Additive Curcumin
• -Optional additive for rice or white maize flour to give pasta of yellow
color
• -Amount to be added 0.2 % of flour quantity

17. Ultrastructural organization of the uncooked durum wheat pasta and GF
spaghetti samples.
Abbreviations used: R, rice spaghetti; C, corn spaghetti; CS, corn starch based
spaghetti; M, spaghetti obtained from a mixture of ingredients; S, durum wheat
pasta.

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