Pasta

Pasta, as a matter of fact, are dry canned food, or flour culinary semi-finished products. They are made from wheat flour and are long-term storage products. Their main advantages include their high nutritional value( as they are made from high quality flour) and high stability, which they display during storage and transportation. Pasta products allow without a special problem and in a short time to prepare a wide range of dishes and side dishes. Types of macaroni products vary in many ways. This is the grade of flour from which they are obtained, and various types of additives, as well as their shape and length. They are tubular( macaroni and feathers), filamentary( vermicelli), ribbon-like( noodles), in addition, they are short and long. The main raw material used in the production of pasta is flour and water. In some of their types various flavoring and concentrating additives are introduced: such as eggs and milk, all kinds of protein supplements, vitamins, dried vegetables, fruit pastes and dyes.

Macaroni is made from top flour and first grade flour obtained from durum wheat with a high vitreous content, which contains a significant amount of protein and gives a good gluten. Flour, produced from durum wheat, is characterized by a coarse structure and consists of large, uniform in size endosperm particles, which can have a tan color and a light brown( semicred).It contains 15-16% of elastic, well-stretchable gluten. This type of flour, thanks to large particles, has a relatively small water-absorbing capacity, despite the high content of protein in it.

Macaroni flour, which is produced from durum wheat, is characterized by a rather high content of soluble substances and fiber in it. Macaroni, made from such flour, have a glassy consistency and are not sticky in boiled form. Sometimes pasta is made from soft ultra-steklovidnogo variety of wheat. Such products have a white color and sticky properties, and during the process of cooking a cloudy broth is formed. The starch of soft wheat is characterized by a large grain size and a higher viscosity of the starch paste.

Used materials:
Shilov VN, Mits'yo VP«Healthy food»