Pasta ( Italian pronunciation: Ã, ['pasta] ) is a staple food of traditional Italian cuisine, with the first reference dating from 1154 in Sicily.
Also commonly used to refer to a variety of pasta dishes, pasta is usually made from unleavened dough of durum wheat flour mixed with water or egg and formed into sheets or various shapes, then cooked by boiling or grilling. As an alternative for those who want a different flavor, or who should avoid products containing gluten, some pastas can be made using rice flour instead of wheat. Pasta can be divided into two broad categories, dried ( pasta secca ) and fresh ( pasta fresca ).
Most dry pastes are produced commercially through extrusion processes although they can be produced in most homes. Fresh pastas are traditionally produced by hand, sometimes with the help of simple machines, but today many types of fresh pastas are also commercially produced by large-scale machines, and these products are widely available in supermarkets.
Both dried and fresh pastas come in different shapes and varieties, with 310 special shapes known differently with more than 1300 names that have been documented. In Italy the names of certain shapes or types of pasta often vary with local. For example, the form cavatelli is known by 28 different names depending on region and city. Common paste shapes include long shapes, short shapes, tubes, shapes and flat sheets, miniature soup forms, filled or filled and special or decorative shapes. As a category of Italian cuisine, fresh classic and dried pastas are used in one of three prepared dishes. Like pasta paste asciutta paste (or pastasciutta) is cooked layered and served with complementary sauce or seasoning. The second classification of pasta dishes is pasta in brodo where pasta is part of a soup type dish. The third category is pasta al forno in which pasta is put into a dish that is then baked.
Pasta is generally a simple dish, but it is available in many variations due to its versatility. Some pasta dishes are served as the first dish in Italy because the portion sizes are small and simple. Pasta is also prepared in light lunches, such as salads or large serving sizes for dinner. These can be prepared by hand or food processor and served hot or cold. The pasta sauce varies in taste, color and texture. When choosing the types of pasta and sauces to share, there are general rules about compatibility. Simple sauces like pesto are ideal for long, thin pastas, while tomato sauce blends well with thicker pastes. Thick and chunkier sauces have better ability to stick to holes and cut short, tubular, and rotating pastes. The extra sauce was left on the plate after all the pasta was eaten frequently cleaned with a loaf of bread. Pasta is mostly carbohydrates (especially as starch), with moderate amounts of protein and manganese.
Video Pasta
Etymology
First proved in English in 1874, the word "pasta" comes from Italian pasta, in turn from Latin pasta Latin from latination ????? ( pasta ) "porridge barley". Maps Pasta
History
In the 1st century AD Horace's writings, lagana (singular: laganum ) is a fine sheet of fried dough and is a daily food ingredient. Writing in the 2nd century, Athenaeus of Naucratis provides recipes for lagana that he associates with the 1st century Chrysippus of Tyana: dough sheets made of wheat flour and crushed lettuce juice, then seasoned with spices and fried in oil. An early 5th century cookbook depicts a dish called lagana consisting of a layer of dough with meat stuffing, an ancestor of modern lasagna . However, the cooking method of these dough sheets does not fit our modern definition of fresh or dried pasta products, which have only the same basic ingredients and possibly their form. The first concrete information about pasta products in Italy dates from the 13th or 14th centuries.
Historians noted some lexical milestones relevant to the paste, nothing changed this basic characteristic. For example, the work of the Greek physician of the 2nd century M Galen mentions itrion , a homogeneous compound made of flour and water. The Jerusalem Talmud notes that irium , a type of boiled dough, is common in Palestine from the 3rd century to the 5th century. A dictionary composed by a 9th-century Arabic physician and lexicographer Isho bar Ali defines itriyya , a cognate Arabic, as a form like a string made of semolina and dried before cooking. The geographical manuscript of Muhammad al-Idrisi, compiled for Norman King of Sicily Roger II in 1154 mentions that itriyya is produced and exported from Norman Sicily:
West Termini there is a pleasant settlement called Trabia. The flow that keeps flowing encourages a number of factories. Here there are large buildings in the countryside where they produce large quantities of itriyya that are exported everywhere: to Calabria, to Muslim and Christian countries. Very many shiploads are shipped.
One form of itriyya with a long history is laganum (plural lagana ), which in Latin refers to a thin sheet of dough, and gives it to Italy < i> lasagna .
In North Africa, a meal similar to pasta, known as couscous, has been eaten for centuries. However, it has no soft properties that can be formed from pastes, the couscous being more similar to droplets of dough. Initially, dry pasta was a luxury in Italy due to high labor costs; durum wheat semolina must be squeezed for a long time.
There is a legend of Marco Polo importing pasta from China derived from the
In Greek mythology, it is believed that the god Hephaestus invented the device that made the strings. This is the earliest reference for pasta makers.
In the 14th and 15th centuries, dry pasta became popular because of its easy storage. It allows people to store pasta on board when exploring the New World. A century later, pasta was present throughout the world during the discovery voyage.
The discovery of the first tomato sauce comes from the late 18th century: the first written record of pasta with tomato sauce can be found in 1790 cookbooks of L'Apicio Moderno by Roman chef Francesco Leonardi. Before tomato sauce is introduced, the pasta is eaten dry with the fingers; the liquid sauce demanded the use of a fork.
History of manufacturing
Pastry making machines were made in the 1600s along the Sanremo coast. Extrusion press produces a large amount of uniform paste. The consistency of the shape and texture of the paste produced by extrusion machines is believed to be superior to handmade pastas. This technology spread to other areas including Genoa, Apulia, Brindisi, Bari, and Tuscany. In 1867, the Buitoni Company in Sansepolcro, Tuscany in the upper Tiber Valley became one of the most successful and famous pasta factories in the world.
Evolution
It should be noted that the idea of ​​using tomato sauce to provide pasta tastes is revolutionary because it was originally eaten plain. The consumption of pasta has changed over time; while once a small, simple item, it is now often eaten in a much larger portion and as part of a complex and sophisticated diet. Factors such as low prices and ease of cooking contribute to the growing popularity of this staple.
In modern times
The art of making pasta and devotion to food as a whole has evolved since pasta was first conceptualized. It is estimated that Italians eat more than 60 pounds (27 kg) of pasta per person, per year, easily beating Americans, who eat about 20 pounds (9.1 kg) per person. Pasta is well-loved in Italy that individual consumption exceeds the country's average wheat production; so Italians often import grain for pasta making. In the paste contemporary society is everywhere, and individuals can find different types in local supermarkets. With worldwide demand for this staple food, pasta is now mostly produced in the factory and only a small portion is made by hand.
Pasta was originally only part of Italian and European cuisine. With the increase in popularity on a world scale, pasta has crossed international boundaries and is now a popular form of fast food and staple food in North America and elsewhere. This is due to the large number of Italian immigration to Canada and the United States around the beginning of the 20th century. Similarly, large-scale Italian immigration to South Africa ensures that spaghetti with meatballs is an important part of South African cuisine.
Materials
Since the Cato era, the basic dough paste has been made largely from wheat flour or semolina, with durum wheat used mainly in Southern Italy and soft wheat in the North. In other areas other grains have been used, including wheat, buckwheat, rye, rice, and corn, as well as chestnut and chestnut nuts.
To address the needs of people affected by gluten-related disorders (such as celiac disease, non-celiac gluten sensitivity and wheat allergy sufferers), some recipes use rice or maize to make pasta. Wheat flour can also be added with cooked potatoes.
Other additions to the basic liquid-flour mixture may include vegetable puree such as spinach or tomatoes, mushrooms, cheese, condiments, herbs and other spices. While pasta, most often, made of unleavened dough, the use of yeast-awakened dough is also known for at least nine different pasta forms.
Additives in dry, commercially sold pastes include vitamins and minerals that are lost from the endumperm of the wheat durum during grinding. They are added back to semolina flour after being ground. Added vitamins include niacin (Vitamin B3), riboflavin (Vitamin B2), folic acid (Vitamin B9) and thiamine (Vitamin B1), added back in the form of thiamin mononitrate. Iron iron is also included as a supplement.
Variety
Fresh
Fresh pasta is usually made locally with fresh ingredients unless it is destined to be shipped, where consideration is given to the degree of decay of desired ingredients such as eggs or spices. Furthermore, fresh pasta is usually made with a mixture of eggs and versatile flour or "00" low gluten flour. Because it contains eggs, it's more tender than dry pasta and only takes about half the time to cook. Delicate sauce is preferred for fresh paste for pasta to be in the front.
Fresh pasta not expanding in size after being cooked; therefore, 1.5 pounds (0.68 kg) of pasta is required to serve four people generously. Pasta fresh eggs are generally cut into strands with varying width and thickness depending on which pasta to make (eg fettuccine, pappardelle, and lasagne). Best served with meat, cheese, or vegetables to make ravioli, tortellini and cannelloni. Fresh egg pasta is famous in the Piedmont region and the Emilia Romagna region of Northern Italy. In this area, the dough is only made of egg yolks and flour that produce a very fine flavor and texture. This paste is often served only with a thin butter sauce and truffle that comes from this area. In other areas, such as fresh pasta Apulia can be made without eggs. The only ingredient needed to make pasta paste is semolina and water flour, which is often formed into orecchiette or cavatelli. Fresh pasta for cavatelli is also popular elsewhere including Sicily. However, the dough is prepared differently: made from flour and ricotta cheese instead.
Dried
Dry pastas can also be defined as factory-made pastes as they are usually produced in large quantities requiring large machines with superior processing capability to produce. Dried paste is mainly shipped to more distant locations and has a longer shelf life. The ingredients needed to make a dry paste include semolina flour and water. Eggs can be added for flavor and richness, but it is not necessary to make the pasta dry. In contrast to fresh pasta, dry paste needs to be dried at low temperatures for several days to evaporate all the moisture that allows it to be stored for longer periods. The best dried pasta is served in warm dishes such as ragu sauce, soup, and casserole. Once cooked, the dried paste will usually increase by twice the original proportion. Therefore, about 1 pound (0.45 kg) of dry paste serves up to four people.
Culinary used
Pasta is generally served with some kind of sauce; sauces and pasta types are usually matched based on consistency and ease of eating. Northern Italian cuisine uses less tomato sauce, garlic, and spices. In Northern Italy white sauce is more common. But Italian cuisine is best identified by each region. Pasta dishes with lighter use of tomatoes are found in Trentino-Alto Adige and Emilia Romagna. In Bologna, meat-based meaty sauces combine a small amount of tomato concentrate and green sauce called pesto from Genoa. In Central Italy, there are sauces such as tomato sauce, amatriciana, arrabbiata and carbonara eggs. . Tomato sauce is also present in Southern Italian cuisine, where they come from. In Southern Italy more complex variations include pasta paired with fresh vegetables, olives, capers or seafood. Varieties include puttanesca , pasta alla norma (tomatoes, eggplant and fresh or grilled cheese), pasta con le sarde (fresh sardines, pine nuts , fennel and olive oil), spaghetti aglio, olio e peperoncino (literally with garlic, olive oil and hot peppers).
Production
Pasta is made fresh
The ingredients for making pasta dough include semolina flour, eggs, salt and water. The first mounded flour is on a flat surface and then the wells in the flour pile are made. Eggs are then poured into wells and forks used to mix eggs and flour. There are various ways to form a sheet of pasta depending on the type required. The most popular types include penne, spaghetti, and macaroni.
The kitchen pasta machine, also called the pasta maker, is very popular with chefs who make fresh pasta in bulk. Cook pasta paste sheets into the machine by hand, and by turning the hand crank, roll the paste into thin gradually. In the final feed through a pasta machine, the paste can be directed through a 'comb' machine to form pasta noodles as they appear.
Storage
The storage of the paste depends on the extent to which it is processed. Uncooked pasta is kept dry and can sit in the cupboard for a year if it is airtight and stored in a cool, dry place. Cooked pasta is stored in the refrigerator for up to five days in an airtight container. Adding a few teaspoons of oil helps keep the food clinging to itself and the container. If cooked pasta is not used in five days, pasta can be frozen for up to two or three months. The paste will start to dry after some time, but it varies with the type of pasta. Should the pasta be completely dried, it can be placed back in the cupboard.
Processing
Semolina flour consists of a protein matrix with trapped starch grains. After addition of water, during mixing, intermolecular forces enable proteins to form more orderly structures in preparation for cooking.
Steps in Processing
Durum wheat is ground into semolina flour sorted by an optical scanner and cleaned. The pipe allows the flour to move to the mixing machine mixed with warm water by turning the knife. When the mixture is a consistent condensed mixture is pressed onto a sheet or extruded. Paste varieties such as spaghetti and linguine are cut with a rotating knife while pastas such as penne and rotini are extruded. The size and shape of the dies in the extruder used by the paste to determine the resulting shape. The paste is then dried at high temperatures.
Factory produced
The ingredients for making a dry paste usually include water and semolina flour; eggs for color and richness (in some types of pasta), and possibly vegetable juices (such as spinach, beetroot, tomatoes, carrots), herbs or spices for color and flavor. After mixing semolina flour with warm water, the dough is mechanically crushed until it becomes hard and dry. If the pasta should be spiced, eggs, vegetable juices, and herbs are added at this stage. The dough is then passed into the laminator to flatten into a sheet, then compressed with a vacuum mixer machine to clear the air bubbles and excess water from the dough until the water content is reduced to 12%. Next, the dough is processed in the steamer to kill any possible bacteria.
The dough is then ready to be shaped into different types of pasta. Depending on the type of paste to be made, the dough can be cut or extruded through the dies. The paste is set in a drying tank under special heat, moisture, and time conditions depending on the type of paste. Dried paste is then packaged: Fresh pasta is sealed in clear, airtight plastic containers with a mixture of carbon dioxide and nitrogen that inhibits microbial growth and prolongs the life of the product; dried paste sealed in plastic packaging or clear carton.
Science
Molecular and physical composition
Pasta shows a sequence of random molecules rather than crystal structures. The moisture content of dry pastes is usually about 12%, indicating that the dried paste will remain brittle brittle until it is cooked and softened. Cooked products are, the result, softer, more flexible, and chewy.
Semolina flour is the soil endosperm of durum wheat, producing granules that absorb water during heating and increased viscosity due to semi-reordering of starch molecules.
The other major component of durum wheat is a protein that plays a large role in the dough paste paste. The gluten protein, which includes monomeric glycine and polymeric glutenin, forms the main protein component of wheat durum (about 75-80%). As more water is added and the applied shear stress, gluten protein takes on the elastic characteristics and begins to form strands and sheets. The gluten matrix produced during dough formation becomes irreversibly related during drying as moisture content is lowered to form dry paste products.
Impact processing on physical structure
Before the mixing process takes place, the semolina particles are irregularly shaped and present in different sizes. The semolina particles become hydrated during mixing. The amount of water added to semolina is determined by the initial moisture content of the flour and the desired paste form. The desired moisture content of the dough is about 32% wet and will vary depending on the shape of the produced paste.
The forming process involves the dough entering the extruder in which the rotation of a single or double screw system pushes the dough towards the set die to a particular shape. Because the kanji grains swell slightly in the presence of water and a little heat energy, they become embedded in the protein matrix and align along the shear direction caused by the extrusion process.
Gelatinization of starch and coagulation of proteins is a major change that occurs when pasta is cooked in boiling water. Protein and starch compete for water in the paste causing constant changes in the structure as a cooked paste.
Market
Italy produced 1,432,990 tons of spaghetti in 1955, of which 74,000 tons were exported, and had a production capacity of 3 million tons. In 2011, the three largest dry pasta producers were Italy (3,247,322 tons), United States (3,000,000 tons), and Brazil (1,300,000 tons). In 2013, Italy is still the world's largest pasta producer (3,408,499 tons), followed by the US (2,000,000 tons) and with 3 countries in one million production ranges, Brazil (1,204,900 tons), Turkey (1,202,400 tons) and Russia (1,083,000 tons). The largest per capita pasta consumers in 2011 were Italy (26.0 kg/person), Venezuela (12.0 kg/person), Tunisia (11.7 kg/person), and Greece (10.4 kg/person).
In the EU, total pasta sales in 2008 were US $ 8,361 billion, of which $ 5,722 billion for dry pasta, $ 2,244 billion for fresh or cold paste, and $ 395 million for canned or preserved pasta. In 2009, retail sales of pasta represented a $ 2.809 billion market in Italy, $ 1.402 billion in Germany, and $ 1.179 billion in France. Fresh pasta represents a $ 996 million market in Italy in 2008.
Italy is the world's largest pasta exporter; in 2007, it exported 1.7 million tons of pasta, and the largest export markets were Germany (20.4%), France (13.7%), United Kingdom (12.6%), United States (9.5%) , and Japan (4.25%). ). Italian pasta exports represent 53% of total production in 2007.
Nutrition
When cooked, regular paste consists of 62% water, 31% carbohydrates (26% starch), 6% protein, and 1% fat. A serving of 100 grams of unfilled paste provides 160 Calories and moderate manganese (15% of Daily Value), but several other micronutrients.
International adaptation
As pasta is introduced elsewhere in the world, pasta is incorporated into a number of local dishes, which often have different preparation methods from Italy. In Hong Kong, local Chinese have adopted pasta, especially spaghetti and macaroni, as a Hong Kong-style Western ingredient.
When pasta is introduced to several countries, each culture adopts different styles to prepare it. In the past, the ancient Romans cooked pasta with frying or boiling it. It is also sweetened with honey or thrown with garum. The ancient Romans also enjoyed baking it in rich pies, called timballi.
In Cha chaan teng, macaroni is cooked in water and served in a broth with ham or frankfurter sausages, peas, black mushrooms, and optional eggs, reminiscent of noodle soup dishes. This is often a course for breakfast or light lunch. These affordable food shops evolved from American food rations after World War II due to lack of supplies, and they continued to be popular for people in a simple way. The two common spaghetti dishes served in Japan are Bolognese and Napolitan. In Nepal, macaroni has been adopted and cooked in Nepali way. Boiled macaroni is sautÃÆ'Â ed ed with cumin, turmeric, finely chopped green peppers, onions and cabbage. In Greece hilopittes are considered as one of the best dried egg paste types. It is cooked in tomato sauce or with different kinds of meat casserole. Usually served with any type of Greek cheese.
Pasta is also widespread in the Southern Cone, as well as most other Brazilian regions, mostly percolating in areas with mild to strong Italian roots, such as Central Argentina, and the eight southernmost states of Brazil (where macaroni are called macarrÃÆ'Â £ o , and the more common paste is under the umbrella term mass , literally "dough", along with some Japanese noodles, such as vermicelli
In Sweden, spaghetti is traditionally served with kÃÆ'¶ttfÃÆ'¤rssÃÆ'  ¥ s (Bolognese sauce), which is a minced meat in a thick tomato soup.
In the Philippines, spaghetti is often served with different meat sauces, rather sweet but delicious (essentially tomato sauce or pasta and tomato sauce), often containing ground beef or pork and hot dog dice and ham. It is seasoned with some soy sauce, large amounts of garlic, dried oregano stalks and sometimes with dried laurel leaves, and then topped with grated cheese. Other pasta dishes are also cooked today in Filipino kitchens, such as carbonara, pasta with alfredo sauce, and baked macaroni. These dishes are usually cooked for meetings and special occasions, such as family reunions or Christmas. Macaroni or other tube pastes are also used in sopas , local chicken broth soup.
Fettuccine alfredo with cream, cheese and butter, and spaghetti with tomato sauce (with or without meat) is a popular Italian dish in the United States.
In Australia, boscaiola sauce, based on bacon and mushrooms, is one of the favorites among many.
Rule
Italy
Although many variations of the ingredients for different pasta products are known, in Italy commercial manufacture and labeling of pasta for sale as food products in the country is highly regulated. The Italian regulation recognizes three categories of commercially produced dry paste and fresh and stable paste produced:
Pasta : Paste dry with three subcategories - (i.) Durum wheat semolina pasta ( pasta in semola in grano duro ), (ii) Pasta low grade semolina wheat ( pasta in semolato at grano duro ) and (iii.) Durum wheat whole meal pasta ( pasta in integrale semolina in grano duro ). Pasta made under this category shall be made only with semolina wheat durum or semolina flour durum wheat and water, with allowance of up to 3% soft wheat flour as part of durum flour. The dried paste made in this category should be labeled according to the subcategory.
Special paste ( paste speciali ): As above Pasta, with additives other than flour and water or egg. The special paste should be labeled as a durum wheat semolina paste on the finished packaging by mentioning the additional ingredients used (eg, spinach). 3% soft flour limits still apply.
Egg paste pasta all'uovo ): Can only be produced using durum wheat semolina with at least 4 chicken eggs (chicken) weighing at least 200 grams ( without shell)) per kilogram of semolina, or a liquid egg product produced only with chicken eggs. Pasta made and sold in Italy under this category should be labeled egg paste.
Fresh and stable pasta > ( paste alimentari fresche e stabilizzate ): Includes fresh and stable paste, which can be made with soft flour without any quantity restrictions. Prepackaged fresh paste should have a moisture content of not less than 24%, should be kept cooled at a temperature not exceeding 4 Â ° C (with a tolerance of 2 Â ° C), must have undergone at least a heat treatment equivalent to pasteurization, and should be sold within 5 days from the date of manufacture. The stable paste has a water content lower than 20%, and is produced using heat treatment and processes that allow it to be transported and stored at room temperature.
Italian Regulation based on Presidential Decree no. 187 applies only to the manufacture of commercial pastes both made and sold in Italy. They do not apply either to pasta made for export from Italy or pasta imported to Italy from other countries. They also do not apply to pasta made in restaurants.
United States
In the United States, regulations for commercial paste products occur at both Federal and State levels. At the Federal level, consistent with Section 341 of the Federal Food, Drug, and Cosmetic Act, the Food and Drug Administration (FDA) has defined the identity standard for what is widely termed macaroni product. These standards appear in 21 CFR Section 139. Under these regulations the requirements for standard macaroni products of 15 specific types of dried pastes are detailed, including product-specific labels and products to customize products sold in the US, including imports:
Macaroni product - is defined as a food class prepared by drying dough units made of semolina, durum flour, farina, flour, or a combination of these ingredients with water. In this category various optional ingredients can also be used in a certain range, including egg whites, frozen egg whites or just dry egg whites or in any combination; disodium phosphate; onions, celery, garlic or bay leaves, alone or in any combination; salt; chewing gum; and concentrated glyceryl monostearate. A special dimension is given to a form called macaroni, spaghetti and vermicelli.
Enriched macaroni products - are mostly the same as the macaroni product except that each of these foods must contain thiamin, riboflavin, niacin or niacinamide, folic acid and iron, with a prescribed limit. Additional optional ingredients that can be added include vitamin D, calcium, and wheat germ that are removed fat. The specified optional ingredients can be administered through the use of dry yeast, dry yeast yeast, wheat germ which is partially removed fat, fortified enrichment, or enriched flour.
Enriched macaroni products with enriched proteins -incorporated with enriched macaroni products with the addition of other ingredients to meet specific protein requirements. Edible protein sources that can be used include flour or food grade foods from nonwheat cereals or vegetable oils. The products in this category should include a certain amount of thiamine, riboflavin, niacin or niacinamide and iron, but not folic acid. Products in this category can also contain up to 625 milligrams of calcium.
Milk macaroni product - same as macaroni product except that milk or certain dairy products are used as the only moisturizer in preparing the dough. In addition to milk, dairy products are permissible including concentrated milk, evaporated milk, dried milk, and skimmed butter mixes, concentrated schemes, evaporated schemes, or nonfat dry milk, in any combination, with a limited amount of milk solids relative to the amount of milk fat.
Non-clam macaroni milk products - same as macaroni product except that nonfat dry milk or concentrated skim milk is used in preparing the dough. Finished macaroni products must contain between 12% and 25% milk solids - not fat. Carrageenan or carrageenan salts may be added in certain amounts. The use of egg whites, disodium phosphate and optional gum allowed for macaroni products is not permitted for this category.
Enriched with non-fat dairy macaroni products - similar to nonfat milk macaroni products with the additional requirement that the products in this category contain thiamin, riboflavin, niacin or niacinamide, folic acid and iron, all in specified range.
Bio-macaroni product - begins as a macaroni product except that tomatoes (of red variety), artichokes, beets, carrots, parsley or spinach are added in amounts such as an additional component solid at least 3 % weight of ready made macaroni product. Additional vegetables may be in the form of fresh, canned, dried or puree or pasta. The addition of either various forms of egg whites or disodium phosphate is permitted to macaroni products not allowed in this category.
Enriched vegetable macaroni products - equals vegetable macaroni products with additional requirements for nutritional content defined for enriched macaroni products .
Whole grain macaroni products - similar to macaroni product except that only whole wheat flour or whole wheat flour, or both, can be used as wheat. Furthermore the addition of various forms of egg whites, disodium phosphate and gluten gums are not allowed.
Wheat and soy macaroni products - started as macaroni product with the addition of at least 12.5% ​​soybean flour as the total fraction of soybeans and wheat flour used. The addition of various forms of egg whites and disodium phosphate is not permitted. Gluten sap may be added with restriction that the total protein content derived from the starch combination and added gluten does not exceed 13%.
Noodle products - is a food class prepared by drying dough units made of semolina, durum flour, farina, flour, alone or in combination with liquid eggs, frozen eggs, dried eggs, yellow eggs, egg yolk frozen, dry yellow, alone or in any combination, with or without water. Optional ingredients that can be added in the permitted amount are onion, celery, garlic, and bay leaf; salt; chewing gum; and concentrated glyceryl monostearate.
Noodle products enriched - similar to noodle products with the addition of special requirements for the amount of thiamin, riboflavin, niacin or niacinamide, folic acid and iron, each within a specified range. Additionally, products in this category may optionally contain additional vitamin D, calcium or whole grain removed grains, each within the prescribed limits.
Vegetable noodle products - same as noodle products with additional tomatoes (various kinds of red), artichokes, beets, carrots, parsley, or spinach in an amount of at least 3% of the product weight so. Vegetable components can be added as fresh, canned, dried, or in the form of puree or pasta.
Enriched vegetable noodle products - same as vegetable noodle products excluding carrots, with special nutritional requirements for enriched noodle products .
Wheat and soy noodle products - similar to noodle products except soy flour added in amounts not less than 12.5% ​​of the combined weight of wheat and soybeans.
It is important to note that federal regulations under 21 CFR Section 139 are the standard for the products being recorded, not the mandates. Following FDA standards, a number of countries have, at various times, enacted their own laws that serve as mandates for various forms of macaroni and noodle products that can be produced or sold within their borders. Many of these specifically require that the products sold in those countries become enriched forms. According to a report issued by the Connecticut Legislation Research Office, when Connecticut law was adopted in 1972 mandating specific grain products, including macaroni products, sold within the enriched country joined 38 to 40 other countries in adopting federal standards as mandate.
Beyond FDA standards and United States Department of Agriculture (USDA) state legislation, which governs the federal school nutrition program, it is widely required that wheat and bread products served under this program are either enriched or whole grains (see 7 CFR 210.10 (k) (5)). This includes macaroni and noodle products presented as part of the grain/bread requirements in the program. USDA also enables fortified enriched macaroni products with protein to be used and calculated to meet the needs of alternative meats/meat/meats, but not as both components in the same diet.
Pasta in art
Commonly referred to as the art of macaroni, dry pasta (often noodles) can consist of individual pieces of macaroni that are glued to the surface to produce mosaics, or can take the form of a statue. Often used in elementary school as a fun activity.
See also
- National Pasta Association
References
Bibliography
- Serventi, Silvano; Sabban, FranÃÆ'§oise (2002). Pasta: The Universal Food Story . New York: Columbia University Press. ISBN: 0231124422.
External links
Source of the article : Wikipedia
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