Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability

► During pasta making, barley proteins interact with semolina proteins forming larger polymers. ► The oxidative system provide a disruption of the gluten proteins S-S system, forming new bonding S-Y between pasta proteins. ► The new bonding allows starch to absorb less water, preventing pasta stickness and increasing firmness. ► The replacement of increasing amounts of semolina with barley flour also affected in a positive way cooking behaviour and acceptability. ► Results represent an interesting starting point for producers launching on the market new pasta products combining health effects and consumers liking.