Dry Whole Wheat Pasta at Lower Temperatures for Higher Quality

Given the growing interest in whole grain pasta, researchers wonder how different processing techniques can impact the quality of the product. In this study, researchers analyzed 20 samples of whole wheat spaghetti sold in Italy for cooking behavior, markers of heat damage and protein structure, as well as taste and aroma (using an electronic nose and tongue model for a more objective measurement). They found that whole wheat pasta produced using a low or medium temperature drying cycle (rather than high temperature) has less heat damage, is more likely to taste of umami (savory), and is less likely to taste bitter. The researchers also note that the amount of protein in the pasta sample had virtually no impact on the measures of quality tested, indicating that the drying process plays a much bigger role in preserving quality.
Journal of Food Science. 2017 Nov;82(11):2583-2590. (Marti A et al.)