Pasta production

Dumm, the hardest of all U.S. wheats, provides semolina for spaghetti, macaroni, and other pasta products. This spring-seeded wheat is grown primarily in the same northern areas as hard red spring, but small winter sown quantities are also grown in Arizona and California. Dumm represents about 5% percent of total U.S. wheat exports. Subclasses are hard amber dumm, amber dumm, and dumm. 

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. 

Used in baked goods (breads, cakes, cookies, crackers, doughnuts), pasta products, emulsified and coarsely ground meat products, meat analogues, breakfast cereals, dietary foods, infant foods, confections, milk replacers, and pet foods. 

Humphries, J.M. and Khachik, R, Distribution of lutein, zeaxanthin, and related geometrical isomers in fruit, vegetables, wheat, and pasta products, J. Agric. Food Chem., 51, 1322, 2003. 

Passive heat-transfer enhancement techniques, retrofitted, 13 267 Passive mixers, in microfluidics, 26 966, 967 Passive noise detectors, 11 673 Passive nondestructive tests, 17 416, 425 Passive reactors, 17 555 Passive sensing materials, 22 706-707 Passive smart textiles, 24 625 Passive solar collection, silica aerogel application, 1 761-762 Pasta products, 26 278 Paste-extrusion process, 18 301-302 Paste forming, ceramics, 5 651 Paste inks, 14 315-316... 

Numerous food formulations, as exemplified by spaghetti, macaroni, and other pasta products, are characterized by a uniform cross-sectional shape... 

Alternate Protocol 2 Analysis of P-Glucan in Pasta Products E3.5.6... 

Glucan in dry pasta products can be determined using the Basic Protocol. Since pasta particles tend to be firmer than other cereal products, cooking time may be extended if necessary (up to 15 min see Basic Protocol, step 6). Fresh pasta products require additional sample preparation steps. It can be analyzed in either pureed or dried form. In ready-to-eat meals, P-glucan may be incorporated into a side dish such as pasta or pot barley. Because it will most likely be mixed with a sauce, which will interfere with P-glucan determination, the pasta must be washed prior to analysis. 

The most common wheat species used in food production is ordinary wheat, also called bread wheat (Triticum aestivum). It is an allohexaploid (AABBDD), in which the genomes were obtained by spontaneous hybridization of T. turgidum (AABB) and Aegilops tauschii (DD) about 10,000 years ago (Vasil, 2007). Other grown wheat species are tetraploidal durum wheat T. durum, used in pasta production and small amounts of hexaploidal spelt T. spelta and tetraploidal T. polonicum (Curtis et al. 2002). 

Fresh pasta product and process of manufacture Patent number US5258195 (1993)... 

A fresh pasta product of glutinous flour, preferably durum semolina flour, Jerusalem artichoke flour, and water, and its process of manufacturing, is disclosed. 

Whey protein concentrate preparation processes based upon heat denaturation to insolubilize and precipitate them from whey have been developed (20). Such whey protein concentrate products are suitable for applications in pasta products (21) due to their insolubility and lack of stickiness. 

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). 

Pan and food release agents. Lecithin-based release agents are employed in many applications such as frozen waffle manufacture, bakery products, pizza baking, and pasta products. Most industrial griddle frying fats are formulated with lecithin, solely for its release functionalities (7). The products may be spray- or brush-applied to achieve a thin film capable of promoting easy release of baked items from pans and belts. Bakery release agents may contain 2-6% lecithin in a variety of oil bases, and they may also be formulated with particulate matter to provide an additional mechanical release. 

Abrol et al. (637), reporting on the darkening of whole wheat meal, due to the action of tyrosinase in bran, found added ascorbic acid (0.5-2.0 mg/kg) to retard the darkening effect. In another context, durum and other wheat granular flours (semolina) require retention of their natural yellow carotenoid content for the manufacture of pasta products which Dahle (638) and Walsh et al. (639) observed were stabilized by added L-ascorbic acid. 

Cohesion- adhesion Protein acts as adhesive Meats, sausages, baked goods, pasta products F,C, 1... 

Kadam, S. U. and Prabhasankar, P. (2010). Marine foods as functional ingredients in bakery and pasta products—Review. Food Res. Int. 43(8), 1975-1980. 

Products and Uses A component in egg substitutes (frozen), pasta products, and rice products. It is considered a nutritional supplement. 

Microwaves have been used to dry pasta products, and there were over a dozen operational industrial systems. The systans utilized microwaves and hot air of controlled humidity to dry pasta and macaroni products in less than 1 h instead of the conventional 8 h drying time. These systems handled approximately 3000 lb of product per hour with 60 kW of miCTowave energy at 915 MHz. These systems offered substantial savings in energy, operation, and maintenance. They also provide bacteriologically more acceptable product, with reductions in microbial contamination and insect infestation [14]. 

In milling of semolina, which is preferred for pasta production, the particle size is larger. Smaller-size flour particles are not desirable and are removed as a lower quality by-product. 

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