Dry pasta is a staple food in many countries of the world and it is traditionally made of durum wheat semolina. The aim of this study was to evaluate the impact of pasta composition on microstructure, water absorption and mobility during cooking and nutritional properties of two commercial spaghetti made of durum wheat semolina (S) and whole durum wheat semolina (WS). Scanning Electron Microscopy (SEM) revealed no significant microstructural differences between the uncooked pasta samples, whereas the presence of fibre altered the integrity of the protein network in the cooked samples. Moreover, the water absorption during cooking and the water mobility at molecular level were investigated as weight increase and by low-resolution ¹H NMR experiments, respectively. Compared to durum wheat spaghetti, the presence of fibre increased the water absorption while decreased the proton relaxation times ¹H T₂ and ¹H T₁ indicating an increased degree of water-polymers interaction. Lastly, the rate of starch hydrolysis, evaluated by means of in vitro methods, increased in presence of fibre, resulting in higher RDS and estimated Glycemic Index (eGI) for whole durum wheat spaghetti compared to the traditional ones. These findings were quite unexpected.

干面食是世界许多国家/地区的主食，传统上是由硬质小麦粗面粉制成的。这项研究的目的是评估面食组成对两种硬质小麦粗粉和全硬质小麦粗粉的商业面条在烹饪过程中的微观结构，吸水率和流动性以及营养特性的影响。扫描电子显微镜（SEM）显示未煮意大利面样品之间没有明显的微观结构差异，而纤维的存在改变了煮熟样品中蛋白质网络的完整性。此外，随着重量的增加，通过低分辨率研究了蒸煮过程中的吸水率和分子水平的水迁移率¹1 H NMR实验分别。与硬质小麦意大利面条相比，纤维的存在增加了水的吸收，同时减少了质子弛豫时间¹ H T ₂和¹ H T _1，表明水与聚合物的相互作用程度增加。最后，与传统方法相比，通过体外方法评估的淀粉水解速率在存在纤维的情况下增加，导致全硬质意大利面条的RDS和估计的血糖指数（eGI）更高。这些发现是出乎意料的。