The effect of drying and whole grain content on the pasting, physicochemical and qualitative properties of pasta
Bibliographic record
Abstract
Abstract Drying is one of the most important stages in pasta production because of its influence on texture and colour. Whole grain pasta has been associated with greater cooking loss and softer texture. The objective of this research was to examine the impact of the drying profile and whole grain content on pasting and physicochemical properties of starch in macaroni and see how the qualitative properties of macaroni are affected. A flour × drying interaction was detected in pasting properties of the samples with differences observed in peak viscosity, peak time and final viscosity in whole grains following drying. Hot stage microscopy showed restricted granule swelling following treatment, reducing amylose leaching, which partly governs viscosity. DSC showed a significant increase in ALC formation upon treatment, which can also reduce leaching. While the interaction between these main effects was significant for cooking loss, firmness and adhesiveness measured instrumentally, differences between drying conditions for either textural attribute could not be detected using a trained panel.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.001 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.001 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".