Fate of SDS-insoluble glutenin polymers from semolina to dry pasta

•Semolina wet mixing induces %UPP drop.•Resting time applied after agglomeration and extrusion elicits recovery of %UPP.•%UPP content of rested fresh pasta largely exceeded those of semolina.

Pasta cooking quality is well known to be related to semolina protein content and composition, however impact of the unextractable polymeric protein content (%UPP) remains disputed. In this work different semolina samples, of variable protein contents (10.5-14.2%) and %UPP (20.2-46.3%) are studied. The changes in %UPP induced by the successive pasta processing steps (mixing, extrusion, drying) but also those occurring during resting periods at 35 °C, applied in-between them, were investigated. Effect of a resting period was moderate after mixing, but pronounced after extrusion. Resting of extruded pasta at 35 °C significantly increased %UPP, which can even grow beyond that of the semolina. No relationship was found between pasta viscoelastic index (VI) and semolina %UPP or protein content. However, cooked pasta VI was found related to the calculated %UPP of rested fresh pasta.