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Abstract
Modifications induced by the combined application of pressure (up to 800 MPa) and temperature (up to 80° C) were studied on wet and dry semolina, and on fresh pasta as such and after cooking. Rheological and immunochemical properties of the treated products were investigated, along with parameters indicating the extent of protein denaturation. No modification occurs in semolina treated at less than 45% water, below 60°C/800MPa for 10min. Egg noodles prepared from pressure/heat treated semolina had increased protein digestibility and low recognition by anti-gliadin antibodies either before or after cooking. The same effects were observed in heat/pressure treated pasta, but were lost upon subsequent cooking, although we found decreased immunochemical reactivity after heat/pressure treatment of cooked pasta. No sensory difference was found between cooked and pressure-treated semolina products.