About her: Donatella Peressini is Assistant Professor at Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine (Italy). She is in charge of the courses of Mechanical Properties of Food Products and Pasta and Bread Technology (Food Science and Technology Bachelor and Master Degree Courses). Her main research activity focuses on the study of ingredients and processing conditions (mechanical energy, elongational and shear flow) on dough viscoelastic properties, microstructure and pastaor breadmaking potential, development of functional foods enriched in dietary fibres and bioactive compounds, and formulation of gluten-free products. DP is co-author of more than 100 publications, including papers on national and peerrefereed international journals.
About her talk: “Effect of soluble dietary fibres on viscoelastic properties of durum wheat dough, pastamaking performance and glycaemic response of pasta” Viscoelastic properties of fibre-enriched doughs are determinant for nutritional and technological performances and their knowledge provides useful information for the development of a functional product. Both sensory quality and health evidence require a certain dough elasticity, which is the result of interactions at molecular scale. Addition of dietary fibres in combination may give antagonist or synergic effects, which influence their functionality.