Colour Assessment on Bread Wheat and Triticale Fresh Pasta

Figures & data

Table 1 Characterisation of flours, starch, and gluten used to made pasta

Sample	Protein ^1	Ash ^1	I-SDS	WRC	L*	a*	b*
MCA	11.2 ± 0.5^c	0.64 ± 0.03^b	9.8 ± 0.4^b	59.7 ± 0.9^a	91.6 ± 0.1^d	−0.42 ± 0.02^c	8.96 ± 0.06^c
BAG	10.1 ± 0.5^b	0.68 ± 0.01^b	9.3 ± 0.1^b	69.2 ± 0.0^b	90.4 ± 0.1^c	−0.40 ± 0.03^c	10.69 ± 0.10^e
BUK	15.6 ± 0.0^d	0.89 ± 0.03^cd	17.5 ± 0.1^c	84.6 ± 0.0^d	89.4 ± 0.2^b	−0.21 ± 0.06^d	9.96 ± 0.17^d
TRI	9.8 ± 0.6^b	0.92 ± 0.01^d	7.1 ± 0.2^a	79.1 ± 0.0^c	89.5 ± 0.2^b	−0.62 ± 0.05^b	8.18 ± 0.10^b
S	0.2 ± 0.0^a	0.13 ± 0.03^a	nd	nd	96.2 ± 0.1^e	−0.87 ± 0.05^a	1.88 ± 0.07^a
G	76.7 ± 0.6^e	0.86 ± 0.01^c	nd	nd	84.8 ± 0.1^a	0.47 ± 0.01^e	13.16 ± 0.38^f
Values followed by the same letter within a column do not present significant differences (p ≤ 0.05).
^1Values determined on flours, expressed in dry base; g/100 g flour.
nd = Not detected under experimental conditions.

Table 2 Colour of pasta dough made from different flours. ¹

Dough ^1	L*	a*	b*	Colour score ^2
MCA	82.1 ± 0.5^d	1.4 ± 0.1^a	13.6 ± 0.3^a	5.46 ± 0.01^b
BAG	78.1 ± 0.6^c	2.1 ± 0.0^b	16.0 ± 0.0^c	5.50 ± 0.02^b
BUK	74.7 ± 0.8^b	2.7 ± 0.0^c	19.3 ± 0.0^d	5.66 ± 0.04^c
TRI	70.7 ± 0.5^a	2.7 ± 0.0^c	14.2 ± 0.2^b	4.96 ± 0.01^a
^1Dough prepared with 37.5% of water.
^2Colour score: (L* + (b* × 2))/20; score range: 1–10, with 10 being the best qualification.[14]
Values followed by the same letter within a column do not present significant differences (p ≤ 0.05).

Table 3 Proteins fractions (Fr) resulting from sequential extraction

Flour	Fr-NaCl 5% albumins and globulins ^1	Fr-Isopropanol 70% gliadins ^1	Fr-SDS 1.5% soluble glutenins ^1	Fr-Residual insoluble glutenins ^1
MCA	1.8 ± 0.0^b	3.5 ± 0.0^a	2.2 ± 0.1^a	5.6 ± 0.4^b
BAG	1.7 ± 0.0^a	3.5 ± 0.6^a	2.3 ± 0.2^a	5.0 ± 0.4^ab
BUK	2.5 ± 0,1^d	5.3 ± 0.2^b	3.4 ± 0.4^b	8.2 ± 0.9^c
TRI	2.2 ± 0.0^c	3.9 ± 0.7^a	2.1 ± 0.0^a	4.1 ± 0.2^a
^1Grams of proteins in 100 g of flour, dry basis.
Values followed by the same letter within a column do not present significant differences (p ≤ 0.05).

Figure 1 Electrophoretic patters of multistep extractions from flour samples. F1: NaCl 5%; F2: isopropanol 70%; F3: SDS 1.5%. MWS: molecular weight standard. (Color figure available online.)

Figure 2 (a) Lightness, (b) redness, and (c) yellowness differences due to starch (5S, 10S) and gluten (3G, 6G) addition with respect to control pasta dough. Error bands correspond to standard error. Values followed by a different letter are significantly different (p ≤ 0.05) within a sample.

Figure 3 Effect of the addition of different amounts of water on dough pasta colour: (a) lightness, (b) redness, and (c) yellowness. Error bands correspond to standard deviation. Values followed by a different letter are significantly different (p ≤ 0.05) within a sample.

Table 4 I-SDS and WRC of the flours blended with 5 and 10 g of starch, and 3 and 6 g of gluten/100 g flour

Flour	Modifier	I-SDS	WRC	Colour score
MCA	S5	9.4 ± 0.2^b	69.1 ± 0.6^a	5.42 ± 0.05^a
MCA	S10	7.6 ± 0.3^a	68.3 ± 1.0^a	5.42 ± 0.07^a
MCA	G3	15.1 ± 0.4^c	70.5 ± 02^a	5.50 ± 0.01^ab
MCA	G6	16.1 ± 0.2^d	69.0 ± 1.2^a	5.57 ± 0.00^b
BAG	S5	8.5 ± 0.1^b	68.1 ± 0.1^a	5.43 ± 0.03^a
BAG	S10	7.8 ± 0.1^a	68.7 ± 0.4^a	5.43 ± 0.03^a
BAG	G3	11.0 ± 0.1^c	69.1 ± 0.1^ab	5.55 ± 0.03^b
BAG	G6	13.0 ± 0.0^d	70.7 ± 1.3^b	5.57 ± 0.01^b
BUK	S5	16.5 ± 0.3^b	82.6 ± 0.0^b	5.60 ± 0.02^ab
BUK	S10	13.8 ± 0.4^a	81.1 ± 0.5^a	5.54 ± 0.02^a
BUK	G3	18.0 ± 0.1^c	84.4 ± 0.3^c	5.64 ± 0.03^b
BUK	G6	18.7 ± 0.3^c	85.4 ± 0.1^d	5.60 ± 0.03^ab
TRI	S5	6.4 ± 0.2^a	79.2 ± 0.1^ab	4.96 ± 0.00^a
TRI	S10	6.1 ± 0.2^a	76.8 ± 0.1^a	4.99 ± 0.01^ab
TRI	G3	8.9 ± 0.2^b	80.0 ± 1.5^bc	5.03 ± 0.02^b
TRI	G6	10.1 ± 0.1^c	82.2 ± 1.1^c	5.09 ± 0.02^c
Values followed by a different letter are significantly different (p < 0.05) within the same sample.
S: starch; G: gluten.

Table 5 Model fit and F-values of analysis of variance (ANOVA) of pasta dough sheet colour of different flours, substituted with 5 and 10 g of starch, 3 and 6 g of gluten, and 37.5 and 43.8 ml of water/100 g flour

Treatments		Source	L*	a*	b*
Flours		Model fit	0.99	0.99	0.99
Modifiers	F-Value ^1
		Model	1439.43	724.74	726.58
		Flour (F)	6190.6	2627.05	2559.85
		Modifier (M)	947.45	953.4	983.05
		F × M	19.7	14.41	30,0
Flours		Model fit	0.96	0.99	0.99
Water	F-Value ^1
		Model	264.49	691.52	963.98
		Flour (F)	568.14	1567.75	1929.28
		Water (W)	74.56	65.29	739.36
		F × M	24.15	24.04	73.57
Water		Model fit	0.89	0.97	0.98
Modifiers	F-Value ^1
		Model	83.27	388.82	693.93
		Water (W)	420.6	521.12	3614.54
		Modifier	75.74	712.87	647.63
		M × W	6.46	31.7	10.06
^1All F-values are significant at p ≤ 0.001.

American Association of Cereal Chemists (AACC) . 2000 . Approved Methods of American Association of Cereal Chemists , 10th , Paul , MN : AACC Inc.: St .

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