Gluten Extracted From Fresh Pasta By‐product: Physicochemical Properties and Potential Use in Bread Making

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The chemical, functional, rheological and structural properties of gluten extracted from fresh durum wheat pasta by‐product (PG) were studied and compared with those of the commercial soft wheat gluten (CG). PG had lower starch and fat contents, lower adhesiveness and higher emulsifying and foaming stabilities than CG, whereas CG had higher foaming capacity, cohesiveness and chewiness. CG gave also a more open matrix surface morphology than PG. The glutens did not show a significant difference of their protein content, water absorption, hardness and springiness. They showed also similar dynamic rheological behaviors ( G ′, G ″ and tan δ ) at low frequencies (<4 Hz). In addition, PG and CG can be used in the bread‐baking process since addition (2%, flour basis) to dough characterized by a low bread‐making quality improved significantly its strength (W) and its elasticity‐to‐extensibility ratio (P/L). PRACTICAL APPLICATIONS The pasta by‐product could be considered as an excellent source of gluten and may be used as an improver in bread making. This hypothesis is supported by determining the functional and rheological properties of the gluten extracted from fresh pasta by‐product. Furthermore, addition of 2% of this gluten to low bread‐making quality wheat flour leads to an improvement of the dough alveographic characteristics (W and P/L) and an increase in bread volume by 46%.