Pasta-making

Semolina is the coarsely ground endosperm of dumm wheat. High in protein, it is used by U.S. and ItaHan manufacturers for high quaHty pasta products such as macaroni and spaghetti. In Africa and Latin America it is also used for a dish called couscous. Dumm flour, a by-product in the production of semolina, is used to make commercial American noodles. Farina is the coarsely ground endosperm of hard wheats. It is the prime ingredient in many American breakfast cereals. It is also used by manufacturers for inexpensive pasta. 

The proteins that are of most interest in baking are the proteins from wheat. The wheat that is normally used is Triticum aestivum not Triticum durum which is used to make pasta. The distinguishing property of wheat proteins is that some of them can develop into the viscoelastic mass known as gluten. The only other grain that has... 

Extruders are normally classified by their method of construction, i.e. twin screw or single screw and the operating conditions, i.e. cold extrusion or extrusion cooking. Cold extrusion is used to make liquorice and pasta among other products and so is outside the scope of this work. Extrusion cooking, which is defined as heating the product above 100 °C, has many uses. 

The major source of lycopene is tomato products but it also occurs in water melons, guavas, pink grapefruit, and in small quantities in at least 40 plants.14 The structure of lycopene is shown in Fig. 8.2. It is a long chain conjugated hydrocarbon and its structure suggests that it would be easily oxidized in the presence of oxygen and isomerized to cis compounds by heat. Both of these reactions occur in purified solutions of lycopene but in the presence of other compounds normally present in tomatoes, lycopene is more stable. Actually the absorption of lycopene in the human gut is increased by heat treatment probably because the breakdown of the plant cells makes the pigment more accessible. Preparations from tomatoes are widely used in pizza, pasta, soups, drinks and any product compatible with the flavor and color of tomatoes. 

Deoxynivalenol and T-2 toxin levels may be reduced in pasta during boiling as toxins are passed into the cooking water (Scott, 1991). In tortilla production, only 18 to 28% of trichothecene content remained after boiling in a calcium hydroxide solution as part of the tortilla-making process (Abbas et al., 1988). Trichothecenes are unstable in the presence of alkali. 

Salt makes our foods taste better, and most of us living in Western civilizations consume too much of it. No question about that. We d get all the sodium we need from just one daily teaspoon of salt, sodium chloride. But we like to put it into the water before boiling potatoes or making pasta, and we sprinkle on more when we sit down to eat. In addition, 75 percent of the sodium in our diets comes from processed foods that contain not only sodium chloride but also a whole family of sodium compounds to make those foods taste good and make them last longer on supermarket shelves and in our pantries, bread boxes, and refrigerators. 

Commercial lecithin products that were sold many decades ago for applications such as chocolate and confectionery products, margarine, bakery goods, pasta products, textiles, insecticides, and paints are still active today because of their emulsifying, wetting, colloidal, antioxidant, and physiological properties. Lecithin s multifunctional properties and its natural status make it an ideal food ingredient. The major applications and functional properties of lecithin products are shown in Table 25 (7). 

Heterogeneous mixtures are mixtures that do not have a consistent, or uniform, composition throughout the entire sample. A good example of this would be chicken soup. When you make chicken soup, the denser materials will sink to the bottom. If you scoop out soup to fill two bowls, it will make a difference from which area of the pot you take from. If you take a scoop from near the surface of the pot you will end up with mostly broth and the less dense items that float, such as pasta. If you take from the bottom of the pot, you will end up with more of the dense items, such as chicken and carrots. No two samples taken from the same pot will be all that similar, because this type of mixture is not uniform. Other examples of heterogeneous mixtures include a bowl of mixed nuts, a handful of sand, a chocolate chip cookie, and a scoop of rocky road ice cream. 

While you re working toward alkalizing your body, you can still eat your favorite foods—steak, burgers, pasta, chocolate—on occasion. You ll simply be making a few small changes to your lifestyle and the way you eat. You ll find, as many others have found, that these changes are easy to make and, with minimal effort, fit into virtually any lifestyle. 

Before getting started on your chemistry homework, you go into the kitchen to make some pasta for your six-year-old nephew. You run water into a pan, adding a few shakes of salt, and while you re waiting for it to hoil, you pour a cup of coffee. When the water begins to boil, you pour in the pasta. Then you add some sugar to your coffee. 

The total number of chromosomes is 42 for hexaploids (used for bread making), 28 for tetraploids (durum wheat used for pasta), and 14 for diploids (primitive wheat). 

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