Main Article Content



mono-varietal pasta, short-chain production, pasta texture, HMW and LMW GS, gliadins, technological characteristics


Industrial pasta is commonly made from mixtures of semolina from different durum wheat varieties, and there is a very low market presence of mono-varietal pasta from local, short supply chains. In this work, dough rheological properties and pasta quality traits of the new durum wheat cv. Biensur, which has a high HMW/LMW-GS ratio, were evaluated with a view to developing short-chain, mono-varietal pasta production in NE Italy. Chemical and sensory analyses on short-cut pasta, viz. tubetti, made with semolina from cv. Biensur at two drying temperatures revealed that it has good technological characteristics and stability, excellent cooking and sensory properties, and is comparable to the high-quality commercial reference cv. Aureo. We conclude that Biensur provides farmers and traders with new market opportunities and offers improvements to the environmental and economic sustainability of the durum wheat chain.

Abstract 278 | pdf Downloads 228


Abécassis J., Abbou R., Chaurand M., Morel M.H. and Vernoux P. 1994. Influence of extrusion conditions on extrusion speed, temperature, and pressure in the extruder and on pasta quality. Cereal Chem. 71:247.

AACC. 2000. “Approved Methods”10th ed. American Association of Cereal Chemists, S. Paul, MN, USA.

Anese M., Nicoli M.C., Massini R. and Lerici, C.R. 1999. Effects of drying processing on the Maillard reaction in pasta. Food Res. Int. 32:193.

AOAC. 2000. “Official Methods of Analysis” 17th ed. Association of Official Analytical Chemists, Washington, DC, USA.

Bevilacqua M., Braglia M., Carmignani G. and Zammori F.A. 2007. Life cycle assessment of pasta production in Italy. J. Food Qual. 30:932.

Bradford M.M. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72:248.

Bruneel C., Pareyt B., Brijs K. and Delcour J.A. 2010. The impact of the protein network on the pasting and cooking properties of dry pasta products. Food Chem. 120:371.

Cubadda R.E., Carcea M., Marconi E. and Trivisonno M.C. 2007. Influence of gluten proteins and drying temperature on the cooking quality of durum wheat pasta. Cereal Chem. 84:48.

D’Egidio M. G., Mariani B.M., Nardi S., Novaro P. and Cubadda R. 1990. Chemical and technological variables and their relationships: A predictive equation for pasta cooking quality. Cereal Chem.67:275.

D’Egidio M.G. and Nardi S. 1998. Textural measurement of cooked spaghetti. In “Pasta Noodle Technology” J.E. Kruger, R.B. Matsuo and J. W. Dick (Eds.) p. 133 American Association of Cereal Chemistry, St. PaulMN, USA.

D’Egidio M.G. 2007. Overview on pasta in the world. Tecnica Molitoria Int. 58:92.

D’Ovidio R and Masci S. 2004. The low-molecular-weight glutenin subunits of wheat gluten. J. Cereal Sci. 39:321.

EU regulation n° 1169/2011 of the European Parliament and of the Council of 22 November 2011. Official Journal of the European Union L 304/33

EU regulation n° 1169/2011 of the European Parliament and of the Council of 22 November 2011. Official Journal of the European Union L 304/33

ISTAT, Italian National Institute of Statistics, Section Agriculture and Livestock,|18A|25A

Legislative Decree 2017. Indicazione dell’origine, in etichetta, del grano duro per paste di semola di grano duro (17A05704). Gazzetta Ufficiale n. 191 del 17 agosto 2017, p. 16.

Minolta. 1993. Precise color communication: color control form feeling to instrumentation. Dsaka: Minolta Camera.

Novaro P., D’Egidio M.G., Mariani B.M. and Nardi S. 1993. Combined effect of protein-content and high-temperature drying systems on pasta cooking quality. Cereal Chem.70:716.

Padalino L., Caliandro R., Chita G., Conte A. and Del Nobile M.A. 2016. Study of drying process on starch structural properties and their effect on semolina pasta sensory quality, Carbohyd. Polym. 153:229.

Padalino L., Mastromatteo M., Lecce L., Spinelli S., Contò F. and Del Nobile M.A. 2014. Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti. J. Sci. Food Agric. 11:2196.

Pasini G., Greco F., Cremonini M., Brandolini A., Consonni R. and Gussoni M. 2015. Structural and nutritional properties of pasta from Triticum monococcum and Triticum durum species. A combined 1H NMR, MRI and digestibility study. J. Agric. Food Chem. 63:5072.

Petitot M., Brossard C., Barron C., Larré C., Morel M-H. and Micard V. 2009. Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates. Food Chem.116:401.

Presidential decree n°187. 2001. Regulation for the revision of laws concerning the production and sale of milling products and pasta, pursuant to Article 50 of Law N° 146, dated 22 February 1994. Official Journal n. 117.

Samaan J., El-Khayat G.H., Manthey F.A., Fuller M.P. and Brennan C.S. 2006. Durum wheat quality: II. The relationship of kernel physicochemical composition to semolina quality and end product utilization. Int. J. Food Sci. Tech. 41:47.

Sissons M. 2008. Role of durum wheat composition on the quality of pasta and bread. Food 2:75.

Sissons M.J., Egan N.E. and Gianibelli M.C. 2005. New insights into the role of gluten on durum pasta quality using reconstitution method. Cereal Chem. 82:601.

Stuknyte M., Cattaneo S., Pagani M.A., Marti A., Micard V., Hogenboom J. and De Noni I. 2014. Spaghetti from durum wheat: Effect of drying conditions on heat damage, ultrastructure and in vitro digestibility. Food Chem.149:40.

Varzakas T., Kozub N. and Xynias I.N. 2014. Quality determination of wheat: genetic determination, biochemical markers, seed storage proteins –bread and durum wheat germplasm. J. Sci. Food Agric. 94:2819.

Visioli G., Bonas U., Dal Cortivo C., Pasini G., Marmiroli N., Mosca G. and Vamerali T. 2018. Variations in yield and gluten proteins in durum wheat varieties under late-season foliar vs. soil application of nitrogen fertilizer in a northern Mediterranean environment. J. Sci. Food Agric.98:2360.

Visioli G., Comastri A., Imperiale D., ParediG., Faccini A. and Marmiroli N. 2016. Gel-based and gel-free analytical methods for the detection of HMW-GS and LMW-GS in wheat flour. Food Anal. Method. 9:469.

Zweifel C., Handschin S., Escher F. and Conde-Petit B. 2003. Thermal modifications of starch during high-temperature drying of pasta. Cereal Chem. 80:159.