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<p>The objective of this study is to characterize durum wheat clear flour (DWCF) and to determine its technological potential for the production of fresh pasta. The physico-chemical, technological and techno-functional characterization of the different DWCF samples revealed interesting properties, including a high protein content (16%), ash content (1.3%), damaged starch (26%), balanced alpha-amylase activity (355&#xa0;s) and a high yellow index (b* = 18). A blending study was undertaken by replacing a control flour, usually used for fresh pasta dough (composed of durum semolina and soft wheat flour), with 25%, 50%, 75%, and 100% industrial DWCF, as well as 100% landrace (Mahmoudi) DWCF. The characterization of the blends confirmed that DWCF incorporation did not negatively affect quality parameters. DWCF appeared to increase the falling number, damaged starch content, and yellow index. These blends were then used in fresh pasta (FP) making tests. The characterization results of these fresh pastas showed interesting physico-chemical and culinary properties, especially at the 25% level of DWCF incorporation, where low cooking loss values were observed. These results could be of high interest from technological, nutritional, economic, and environmental perspectives, particularly when used to guide specific applications.</p>

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Characterization and valorization of durum wheat clear flour in a blending study for fresh pasta-making

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月11日

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  • Olfa Daaloul Bouacha,
  • Jilani Balai,
  • Radhouane Redissi,
  • Sihem Bellagha

摘要

The objective of this study is to characterize durum wheat clear flour (DWCF) and to determine its technological potential for the production of fresh pasta. The physico-chemical, technological and techno-functional characterization of the different DWCF samples revealed interesting properties, including a high protein content (16%), ash content (1.3%), damaged starch (26%), balanced alpha-amylase activity (355 s) and a high yellow index (b* = 18). A blending study was undertaken by replacing a control flour, usually used for fresh pasta dough (composed of durum semolina and soft wheat flour), with 25%, 50%, 75%, and 100% industrial DWCF, as well as 100% landrace (Mahmoudi) DWCF. The characterization of the blends confirmed that DWCF incorporation did not negatively affect quality parameters. DWCF appeared to increase the falling number, damaged starch content, and yellow index. These blends were then used in fresh pasta (FP) making tests. The characterization results of these fresh pastas showed interesting physico-chemical and culinary properties, especially at the 25% level of DWCF incorporation, where low cooking loss values were observed. These results could be of high interest from technological, nutritional, economic, and environmental perspectives, particularly when used to guide specific applications.