Pastas from Semolina

Vitalia macaeaai Pasta made from semolina, wheat, soy, com, and rice derivltives. Contains 1B% protein. High protein macaroni product Produced by Inslilum do Invosiigaciones Tecnoligicas, in Bogota, Colombia... 

Asian noodles and Western pasta products have been consumed for many centuries. Italian pastas still dominate the worldwide market, although oriental noodles have gained in popularity. Pastas made from semolina are widely consumed in Europe and America, whereas wheat and rice oriental noodles are a mealtime staple year... 

Pasta is one of the simplest products in terms of raw materials because it is produced from semolina that, in some instances, is supplemented with salt and eggs. The annual consumption of pasta in Italy is about 28.5 kg per capita, whereas in the United States and France it is 9 and 7.3 kg, respectively (Kill and Turnbull 2001). 

Di Cagno, R., De Angelis, M., Atfonsi, G., De Vincenzi, M., Silano, M., Vincentini, O., Gobbetti, M. 2005. Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance. J Agric Food Chem 53 4393-4402. 

The commercial product semolina Cgriess ) is made from endosperm cells of hard durum wheats. Semolina keeps its integrity during cooking and is used mostly for pasta production. Since semolina is a milled flour of low extraction rate, it contains few minerals and vitamins. 

Semolina, durum flour, farina, flour—One or more of these wheat products constitute(s) the major ingredient of pasta. Semolina is the coarsely milled endosperm of durum wheat, while durum flour is more finely milled. Farina is similar to semolina, but it is obtained from other than durum wheats, whereas flour is the more finely milled endosperm of nondurum wheats. Each of these four fractions may contain only minimal amounts of branny particles. Generally, pasta makers prefer to use semolina and/or farina since products made from these meals hold up better in cooking than those made from the flours. 

Sheeted pasta are usually shredded to produce shortcut pasta noodles, folded or even presented to a noodle-nesting machine. The semolina is first dampened with limited amounts of water to increase the moisture from 29%-32%, and then... 

Most pasta products are produced from sanolina mixed with small quantities of salt and, in some instances, with egg products. Thus, the chemical composition of pasta is practically equal to semolina. In order to produce semolina, durum wheat is milled, and the pericarp, germ, and aleurone layer are removed (Chapter 7). Therefore, the refined milled product is practically devoid of fiber and fat, and is rich in starch (>75%) and protein (11%-13%). Fresh eggs or egg solids are used to manufacture some pasta and noodles in order to improve flavor, texture, and color. The use of egg upgrades protein content and quality, and also supplies phospholipids and essential vitamins and minerals. Table 17.13 depicts the chemical compositions of pasta products before and after cooking. 

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