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1 June 2009 | By Antonio Nespoli, Semolina Pasta Industrialisation Responsible, Barilla G e R. Fratelli SpA
Pasta is apparently a very simple food, with one ingredient: semolina of durum wheat and one reactant: water. In its native state, the ingredient has two main constituents, which are proteins and starch. The reactant, together with mechanical and thermal energy, is necessary to modify their structure to obtain the…
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…
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…
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.
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,…
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…
