Rheological characteristics of durum wheat doughs, added with long chain inulin, to produce pasta for diabetics

The durum wheat pasta is very popular among Italians and Europeans. Pasta is considered among the foods with low glycemic index, providing satiety and exerting beneficial effects on patients affected by obesity, diabetes and altered lipid metabolism. In Italy, pasta can be considered an optimal vehicle of functional ingredients with a beneficial role in the health of the consumer. Although a lot of studies focus on the advantage of consuming alternative products, few studies document the changes that affected food products due to the inclusion of alternatives fiber, such as inulins. Inulin is a carbohydrate built up from ?(2,1)-linked fructosyl residues and it is a non-digestible carbohydrate used in food applications. The physico-chemical properties are linked to the degree of polymerisation. Considerable quantities of high DP inulin are extracted from the roots of Cynara cardunculus L., a species well adapted to Mediterranean environment. In this work the data concerning the addition of C. cardunculus high DP inulin on flour of, Senatore Cappelli variety and Timilia accession of durum wheat are reported. The main rheological tests be conducted on dough. Visco-elastic indexes, P (resistance to stretching), L (extensibility) and W (strength), will be recorded by means of Chopin Alveograph NG, according to UNI EN ISO 27971:2008 (for Timilia flour) and UNI 10453:1995 (for Senatore Cappelli reground semolina) methods. Farinograph data will be obtained by Farinograph-E Brabender GmbH & Co., according to UNI 10790:1999 method. Gluten quantity and quality are misured according to UNI EN ISO 21415-2:2008, UNI EN ISO 21415-4:2007 and ICC 155 methods. The ?-amylase was analized by falling number according to UNI EN ISO 3093:2010 method. Protein content according to D.M. 23.07.1994 G.U. N.186 DEL 10.08.1994 method. Results gave information on the percentages of inulin to add to improve doughts characteristics for pasta or bread to destine to diabetics