Main Factors Affecting the Duration of Digestion
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Pasta, a staple food in many diets worldwide, is more than just a delicious dish. The process of pasta production involves intricate technical operations and a deep understanding of food science. This blog post will delve into the key stages of pasta production, the nutritional composition of pasta, and the specific requirements for organic pasta.
The production of pasta involves several distinct stages, each requiring specific technical operations and equipment. This process is not limited to traditional forms of pasta but also extends to various global variants like couscous, spatzle, soya spaghetti, and rice spaghetti.
The initial stage of wheat processing involves grinding the wheat seeds into smaller particles. Following the grinding, the material undergoes a thorough sieving process. This critical step separates the wheat into three distinct components: the bran, which is the hard outer layer; the endosperm, commonly referred to as the middle; and the tritello, which consists of finer particles. As a result of this segregation, there is a fibrous byproduct, which primarily consists of the bran. This byproduct represents approximately 20-22% of the total volume of the original raw material used. This fibrous waste is not only significant in quantity but also rich in dietary fiber, highlighting its potential utility in various applications such as animal feed or in the creation of dietary supplements.
The next phase is the hydration of the finely ground and sieved semolina. Water is mixed with the semolina to initiate the dough formation. The texture of the dough becomes firm and elastic, attributes imparted by the essential components of starch and gluten within the semolina. These elements are very important for achieving the desired quality in the final pasta product.
The kneading process is carried out under specific conditions to ensure optimal texture and consistency. It requires maintaining a controlled temperature of approximately 80°C (176°F) and applying a pressure of around 10 bar. These conditions are critical as they facilitate the development of gluten networks within the dough, enhancing its elasticity and firmness, which are vital for pasta that maintains its shape and texture during cooking.
Once the dough is prepared, it undergoes a shaping process using an extrusion machine. This specialized equipment is important in defining the pasta's final texture and form. There are two primary methods of shaping the pasta:
The drying process is a critical step that varies depending on the type of pasta being made. The primary objective of this process is to reduce the moisture content of the pasta from its initial water content of approximately 35% to a final humidity level not exceeding 12.5%. This reduction ensures the pasta's shelf stability and texture quality.
Drying pasta typically involves the use of controlled temperature environments where either warm or cold air is circulated. The choice between warm or cold air depends on the specific pasta variety and the desired texture of the final product. Warm air drying is generally faster and is suitable for thicker, denser pasta shapes, helping to prevent the formation of mold and bacteria during storage. Cold air drying is slower but can preserve the natural flavors and nutritional quality of the pasta better, making it ideal for delicate shapes and recipes that aim to maintain a specific artisanal quality.
Once the pasta has cooled adequately, it is sorted and packaged according to the specific variety and shape of the pasta. The packaging materials and methods are carefully selected based on their ability to maintain the pasta’s freshness and quality during storage and transport. This step ensures that the pasta remains in optimal condition until it reaches the consumer.
Pasta is a starchy derivative of cereals, particularly durum wheat. It is a high-energy food, with about 87% of its energy coming from carbohydrates, primarily starches. The protein content is modest, and the total lipid content is negligible. The intake of water-soluble vitamins and mineral salts is inversely proportional to the degree of refining of the flour. The fiber intake is insufficient for refined pasta, while it reaches satisfactory levels for wholemeal pasta.
Here is a snapshot of the nutritional composition of dried semolina pasta per 100 grams:
Organic pasta is crafted from durum wheat flour, a staple known for its firmness and high protein content, which contributes to the pasta's ideal texture. To be classified as organic, the pasta must adhere to stringent regulations that ensure its purity and quality. These standards encompass various parameters:
Furthermore, organic pasta is scrutinized for physical perfection:
These criteria are essential for providing consumers with a high-quality, healthful product that aligns with the clean eating principles of organic food.