Effect of damaged starch on macaroni quality

Pasta is a combination of ingredients is produced by drying a mixture of semolina, durum wheat, hard wheat flour with water or other allowed mixture. Used Wheat for pasta should be provided from hard or durum wheat containing more than 12/5% protein and 30% wet gluten ratios, this product should keep it's physical appearance while cooking and must not be waned, hard and elastic while chewing, stick to tooth and lose less dry material while cooking in boiled water. In pasta or other corny product, milling is one of the main procedures .Inappropriate wheat milling causes damaged starch. The damaged starch absorbs much more water, plays an important role in cooking procedure and has important effects on paste rheological features. In this research for considering the effects of the damaged starch on pasta quality, five flours with different starch ratios were selected. The content of moisture, ash, protein, dry, wet gluten and gluten index was determined on every flour, pasta rheological properties evaluation was performed using farinograph. Other tests such as; cooking value, cooking loss value, adherence, color and sensational assessment on products have been carried out. Results indicated that difference in the rate of damaged starch has no effect on the flour chemical features. The higher starch damage caused higher water absorption, lower development, stability time and lower quality score. Data indicated higher damaged starch caused higher cooking value, cooking loss value, higher adherence and increase the product darkness. Results showed lower quality assessment score by increasing damaged starch.