The fresh filled pasta is the result of mixed different raw materials (even 25-30). For example the eggs, which are the preferred substrates for the growth of microorganisms, have a high moi... Read more
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
Pasta drying in air flow is a complex phase in the pasta making process. Traditionally, dehydration temperatures range between 50 and 120° C. However, within the range of methods available,... Read more
Making pasta involves a process of mixing flour or semolina with water, working it into a dough and then pressing it through a mold – creating the moist pasta which, once upon a time, might h... 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…)
Food consumption of large population groups are much more often conditioned by limits due to health problems: coeliac disease, intolerances, different dismetabolisms may force consumers to reduce or to completely eliminate pasta consumption. (more…)
