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…)
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…)
