All the steps of the pasta static drying process (heating, predrying, drying, stabilization) have already been described and specific technological principles for “heating” and “pre-drying”... Read more
The static drying process of pasta is probably the most popular stabilization method of this product, since small and medium homemade discontinuous systems are much more common and widely-sp... Read more
How to obtain a functional product that is also rich in beta-glucans
In the previous Professional Pasta issue, we have described what makes barley flour pasta functional. (more…)
Among the so-called “minor” cereals, barley (Hordeum vulgare) is probably the most versatile. Barley has been known since the origin of agriculture; it comes from the East and it was easily spread in all the Continents since it fitted any kind of weather. Barley is mainly known for its dual use in animal feed and human food. (more…)
We have a small pasta factory producing fresh and dry pasta, the typical and traditional shapes of semolina pasta that we sell in vacuum-packed trays (fresh pasta) or in polythene bags (dry... Read more
The future of functional pasta relies on two basic conditions:
1)functional pasta is “normal” food, not a pharmaceutical product and, as such, it resumes all the natural properties of this food, including traditions, habits and gastronomic culture; (more…)
When can a food be regarded as functional? The answer to this question is contained in the editorial published in this issue of Professional Pasta. (more…)
What is functional food and which are the characteristics it must have to be defined as such? This is such a simple and instinctive question that it may sound obvious; however, the answer will be not really complicated, but rather complex. (more…)
