Recommended

New webinar looking at effective reformulation strategies for HFSS compliance – Register today!

List view / Grid view

Pasta & Rice

 

article

Challenges to processing non-traditional pastas

20 February 2009 | By Frank A. Manthey, Associate Professor, Durum Wheat Quality/Pasta Processing Laboratory, North Dakota State University and Gurleen K. Sandhu, Graduate Research Assistant, Durum Wheat Quality/Pasta Processing Laboratory, North Dakota State University

Traditional pasta is made from semolina and water. Its simplicity in composition has made it an inexpensive meal that is familiar to many people worldwide. The milling of durum wheat into semolina removes the bran and germ which are rich in dietary fibre, vitamins and minerals. To offset the loss…

article

Pasta processing and nutrition

18 December 2008 | By Carlo Cannella, Professor, Department of Medical Physiopathology – Food Science & Nutrition Unit, ‘La Sapienza’ University of Rome

Pasta has ancient roots that go back approximately 7,000 years to when humankind abandoned his nomadic lifestyle, started to cultivate the land and learned how to process grain. For many years, Marco Polo was credited with introducing pasta to Italy after his voyages in China, but several written documents deny…

article

Innovation directions

13 June 2008 | By Francesco Pantò, Roberto Ranieri and Renzo Rizzo, R&D, Barilla G. e R. Fratelli

Pasta is recognised as a family menu staple because it offers a number of unique benefits that other foods do not, such as a broad taste appeal, the versatility of usage, the convenience of preparation and being an inexpensive alternative to other main entrees.

article

Utilisation of durum wheat for yellow alkaline noodles

13 June 2008 | By David W. Hatcher and James E. Dexter, Canadian Grain Commission Grain Research Laboratory

Durum wheat (Triticum durum Desf) is a tetraploid wheat that is believed to have arisen from ancient emmer wheat (Triticum dicoccum) in the Mediterranean areas of Asia, Africa and Europe (Abdel-Aal et al, 1998) in approximately 300 B.C. Durum wheat has hard kernels and is usually milled into coarse flour,…

article

Pasta: strength and structure

29 July 2005 | By Martin G. Scanlon, Nancy M. Edwards and Jim E. Dexter

Every year, in various educational institutions across the globe, students compete to design and build bridges made from spaghetti strands. In most competitions, the winner is that student team whose bridge can sustain the highest load (Johns Hopkins, 2005). Clearly some elaborate design work goes into the creation of these…