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indices related to semolina quality, W and P/L, were less successfully modelled to the raw spectra of durumwheat kernel. These results show that FT-NIR spectroscopy could be implemented in conventional techniques topredict semolina characteristics, and consequently pasta quality.4. Riva, M., Mariotti, M., Saccone, R. (2006). Pasta cooking phenomena evaluated by means ofsimplified Image Analysis techniques. Tecnica Molitoria 57(3): 303-311.The Image Analysis is a powerful technique not only for the definition of the appearance and quality of foods butalso for the parameterisation of process kinetics. In this study a simplified Image Analysis technique has been setup for the evaluation of pasta behaviour during cooking and for the definition of TOC (Optimum CookingTime). Two products were considered, as representative of the most common pasta format: “spaghetti” and“penne”. By means of simple instrument (flat-bed scanner) and proper standardization of the acquisition process,the geometrical dimensions of the samples were measured. The penne thickness and length and the spaghetti diameterwere measured by means of both a professional software for Image Analysis and by a common softwarefor image elaboration. The two techniques came out to be equivalent and were used also for the parameterisationof the cooking process kinetics. It was demonstrated that the TOC can be evaluated by means of the derivative ofexperimental data concerning the increase of pasta radial section, since it corresponds to the exhaustion of thepseudo-exponential phase of starch gelatinisation.5. Mariotti, M., Alamprese, C., Lucisano, M., Pagani, M.A. (2006). Effect of puffing on ultrastructureand physical characteristics of cereal grains and flours. Journal of Cereal Science43: 47-56.Puffed cereals are commonly used as ready-to-eat breakfast foods or as ingredients in snack formulations. Fewinvestigations have been made on the ultrastructure and physical characteristics of puffed cereals; the propertiesof the flours milled from them have been even less investigated. The changes associated with the gun puffingprocess were evaluated for six different grains: common wheat, emmer wheat, rye, barley, rice and buckwheat.The results demonstrate that the effect of the puffing treatment is strongly influenced by the morphology andcomposition of the kernel. Puffed rye and rice have a very porous matrix, made up of numerous cavities of differentsizes separated by a very thin ‘wall’ puffed wheat, emmer wheat and barley on the other hand show amuch more compact, homogeneous and less porous structure; puffed buckwheat is characterised by a large numberof small and regular cavities. Moreover, puffing induces significant changes in the structure and physicalproperties of the starch and an increased water holding capacity of both the grains and the flours.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it206