Editing Pasta (section)

===Impact of processing on physical structure===
Before the mixing process takes place, semolina particles are irregularly shaped and present in different sizes.<ref name=wg/><ref name="Petitot-2009">{{cite journal |doi=10.1016/j.tifs.2009.06.005 |title=Structuring of pasta components during processing: Impact on starch and protein digestibility and allergenicity |journal=Trends in Food Science & Technology |volume=20 |issue=11–12 |pages=521–532 |year=2009 |last1=Petitot |first1=Maud |last2=Abecassis |first2=Joël |last3=Micard |first3=Valérie}}</ref> Semolina particles become hydrated during mixing. The amount of water added to the semolina is determined based on the initial moisture content of the flour and the desired shape of the pasta. The desired moisture content of the dough is around 32% wet basis and will vary depending on the shape of pasta being produced.<ref name="Petitot-2009" />

The forming process involves the dough entering an extruder in which the rotation of a single or double screw system pushes the dough toward a die set to a specific shape.<ref name=wg/> As the starch granules swell slightly in the presence of water and a low amount of thermal energy, they become embedded within the protein matrix and align along the direction of the shear caused by the extrusion process.<ref name="Petitot-2009" />

Starch gelatinization and protein coagulation are the major changes that take place when pasta is cooked in boiling water.<ref name=shewry1/> Protein and starch competing for water within the pasta cause a constant change in structure as the pasta cooks.<ref name="Petitot-2009" />