The present research was focused on the set up of an innovative technological wheat transformation process, based on micronization and air classification of partially debranned kernels, able to naturally increase the potential nutritional value of pasta. The overall aim was to increase the bran content in pasta, without neglecting the palatability aspect. Enriched pasta was obtained from three durum wheat cultivars adding to semolina two different ratio of coarse and fine flour fractions (25 and 50 g/100 g, respectively). Enriched pasta resulted to be increased up to 53% in soluble polyphenols, to 121% in alkylresorcinols and to 64% in arabinoxylans, reaching the values of 138 μg/g, 206 μg/g and 3 g/100 g, respectively. Noteworthy, enriched pasta showed an increase up to 113% in dietary fiber (6 g/100 g) and to 20% of resistant starch (0.53 g/100 g), along with a good cooking quality, as determined by sensory analysis. The novel technological process allowed to produce pasta with a high content of bioactive compounds, naturally present in durum wheat, and minimal effects on sensory properties, contributing to satisfy the demand of consumers for healthy natural products. The complete technological process and pasta products are subject of a patent.

本研究的重点是基于微粉化和部分去皮谷物的空气分类，建立一种创新的小麦技术转化工艺，该工艺能够自然地增加意大利面的潜在营养价值。总体目标是在不忽略适口性的前提下增加意大利面中的麸皮含量。从三个硬质小麦品种中获得了丰富的面食，在粗面粉中添加了两种不同比例的粗粉和细粉（分别为25和50 g / 100 g）。浓缩面食的可溶性多酚含量增加至53％，烷基间苯二酚含量增加至121％，阿拉伯木聚糖含量增加至64％，分别达到138μg/ g，206μg/ g和3 g / 100 g的值。值得注意的是，丰富的面食显示膳食纤维（6 g / 100 g）最多增加113％，抗性淀粉增加20％（0。53克/ 100克），以及通过感官分析确定的良好烹饪质量。这种新颖的技术工艺可以生产出硬质小麦中天然存在的，具有高含量生物活性化合物的面食，并且对感官特性的影响极小，有助于满足消费者对健康天然产品的需求。完整的工艺流程和面食产品已获得专利。