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evaluated that it is possible to discriminate the two kinds of products by using FT-NIR spectroscopy. FT-NIRanalysis results suggest the presence of a different matrix-water association, a diverse level of starch gelatinizationand a distinct starch-gluten interaction in the two kinds of pasteurised samples.3. Angioloni A., Dalla Rosa, M. (2007) Effects of cysteine and mixing conditions onwhite/whole dough rheological properties. Jou rnal of Food Engineering 80(1): 18-23.The effects of cysteine and processing parameters (mixing speed and time) of white/whole dough viscoelasticproperties were evaluated. The same amount of cysteine (20mg/kg) was added for each mixing time (10, 15, 20s)in order to assess its effect on dough rheological properties. Fundamental (rheometer) and empirical (textureanalyser) rheological measurements have shown that dough viscoelastic properties (ranging from more solid-liketo more fluid-like) were affected by cysteine and kneading conditions even if induced changes by cysteine weresubstantially larger than those induced by mixing time. The cysteine addition increased the fluid-like propertiesof the dough; in fact, dough hardness, resistance to extension and storage modulus (G') were lower whileadhesiveness and extensibility were higher where cysteine was added.4. Cocci E., Sacchetti G., Vallicelli M., Angioloni A., Dalla Rosa M. (2008) Spaghetti cookingby microwave oven: Cooking kinetics and product quality, Journal of Food Engineering. 85,537–546.The cooking kinetics of spaghetti cooked in boiling water by a traditional method: (TRC) and by microwave(MWC) using an innovative oven suitable for pasta cooking were investigated. The quality of cooked spaghettiwas studied as a function of the following cooking parameters: weight increase, total thermal effect and gelatinizationextent. Microwave cooking resulted in a time-temperature profile different from that of the traditionalcooking process and when the cooking parameters were equal, the microwave cooking was characterized by alower total thermal effect. In spite of the lower total thermal effect, when the weight increase was equivalent,microwave cooking resulted in more gelatinized and softer products than traditional cooking. The higher gel degreeand amylose solubility were not reflected in a higher cooking loss or stickiness; this was due to a morecompact gluten network in the outer layer of spaghetti. By modulating the cooking time it was possible to obtainMWC samples with values of weight increase, gel degree and firmness, respectively, equal to the TRC ones;thus different 'optimum cooking times' were defined. Sensory panels did not perceive any significant differencesbetween TRC spaghetti and MWC spaghetti samples cooked for different 'optimum cooking times' except for theyellow colour intensity, which resulted higher for MWC pasta in agreement with the instrumental analysis data.5. Zardetto S., Dalla Rosa M. (2009) Effect of extrusion process on properties of cooked, freshegg pasta. Journal of Food Engineering 92(1), 70–77.The objective of this study was to evaluate the chemical and physical characteristics of cooked fresh egg pastasamples obtained using two different production methodologies: Extrusion and lamination. The samples of freshegg pasta were produced in an industrial plant and subjected to the different lamination processes. The obtainedpasta samples were then pasteurized and cooked in water. For each type of sample colour, cooking behaviour,texture, furosine content and pasta surface characteristic were evaluated. Besides, the two kinds of products wereanalyse using Fourier transform near-infrared (FT-NIR) spectroscopy.The extrude pasta were tougher than the sheet-rolled pasta, absorbed more water during the cooking and releasedmore total organic matter (TOM) in the rinsing water. The colour difference between the two type of pasta afterthe heat treatment of pasteurization was reduced after the cooking, due to water absorption, and two samplesshowed to be more similar.The results obtained show that extrusion process led to a higher furosine content than sheet rolled processes.FT-NIR analysis suggests they have different matrix–water associations, different degrees of starchgelatinization, and also different surface structure characteristics. More differences between the two types ofpasta were reduced by cooking, rendering them more similar and this result has been confirmed by sensoryanalysis. In fact under our experimental conditions extruded pasta was not discriminated from sheet rolled pastaby most of the sensory panelists (less than 29%).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.it49