Structuring and texturing gluten‑free pasta: egg albumen or whey proteins?

The effects of adding egg albumen or whey proteins to pasta made from parboiled rice flour (PR) were investigated. Pasta quality was evaluated in terms of color, furosine content, and cooking properties (water absorption, cooking loss, and consistency at the optimal cooking time). The surface heterogeneity of the cooked and uncooked materials was studied, and some starch properties (pasting properties and starch susceptibility to \u3b1-amylase hydrolysis) were assessed, along with the features of the protein network as determined by conditional solubility studies and with ultrastructural features of the cooked products. Egg albumen improved pasta appearance and gave a product with low cooking loss, firmer, and nutritionally more valuable than the other ones. In albumen-enriched pasta, small starch granules appear homogeneously surrounded by a protein network. In the uncooked product, the protein network is stabilized mostly by hydrophobic interactions, but additional disulfide interprotein bonds form upon cooking. Thus, addition of 15 % liquid albumen to PR results in significant improvement of the textural and structural features of rice-based gluten-free pasta