Pasta
The role of pasta in the human ration is very big, many people call it the main food product of the 20th century. Pasta products belong to the number of basic food products, the demand for which is always high and stable. Pasta products are canned dough made from wheat, rice, buckwheat or other cereal flour, which is characterized by a pleasant taste, high nutritional value, easy absorption by the human body, good resistance to transportation and storage.
It is historically known that the birthplace of pasta is Italy. In the Middle Ages, pressing devices were set in motion by horse power or water mills, and after the appearance of the first automobile, they were replaced by steam generators. The first pasta factory in Eastern Europe was opened in Odessa in 1797.
As we mentioned, pasta products are pressed and dried dough mass, prepared from specially ground wheat flour and water. It has different forms: tube, thread, tape and others. The moisture content of finished pasta products is 13% and under normal conditions it can be stored for 4 years.
The content of pasta : water - 13%, proteins - 11-12%, fat - 0.9-2.7%, carbohydrates - 72-76%, cellulose - 0.1-0.2%, vitamins B, PP. The energy value of 100g of pasta is 332-340 kcal. Pasta proteins are absorbed by the human body by 85%, fats by 93%. It contains phosphorus, potassium, sodium and a small amount of calcium from mineral substances. It contains insufficient amounts of lysine, methionine and threonine. Milk and egg products are added to macron to increase its biological value. Iron glycerophosphate, B1, B2, PP vitamins, fruit purees and powders are added in the production of dietary and children's pasta.
The use of flour of different quality in the production of pasta is established by the standard. Flour can be enriched with vitamins. The quality indicators of pasta flour are almost the same as those of bread flour, the difference is only in the gluten content.
Water - must meet all the requirements stipulated by the standard.
Additives - are additional raw materials used to improve taste properties and increase energy value.
Egg melange - represents egg yolk and white frozen at -15 0C;
egg powder;
dry milk;
non-fat dry milk;
Raw skimmed milk.
Vegetable products (concentrated tomato products, natural juices of carrots and beets)
The main nutritional supplements are protein supplements, which include fresh eggs, egg products, dry gluten, casein, dry milk, milk whey and others.
The quality of pasta products mainly depends on the technological process of production and its correct management. Modern pasta production requires only one automated line. It consists of the following processes:
Preparation of flour - involves sifting flour, separating different types of impurities from it, heating and mixing different batches of flour together. Sifting of flour is carried out in 1-1.6 mm diameter sieves. After screening, magnetic cleaning from metal impurities is carried out. The composition of the mixture is based on the properties of the flour to be mixed.
Preparation of the dough – mix flour and water, depending on the assortment, are loaded into the baker's hopper. Then the dough is kneaded. Pasta dough rollers work on the principle of screw pressing. Kneaded cool dough is a mixture of unconnected ingredients, which will turn into a single mass after passing through a special rolling machine. The kneaded dough is automatically transferred to the forming unit, where the products of different shapes are formed. Forming circles by pressing and pressing. It is necessary that the surface of the forming device is made of such material as to ensure the uniformity of the surface of the products, for this use fluoroplast material. Also, the device should not cause the products to heat up more than 55℃.
Drying - takes about 50-60 minutes depending on the drying cabinet. It is necessary to dry at an even temperature so that the products do not collapse and fall apart. Drying to 19% humidity takes place at 60-65℃, and final drying to 13% at 24-25℃ for 15 hours (minimum 7-8 hours) in a well-ventilated room at 70% relative humidity. Drying quickly leads to collapse and deformation of the surface of the products, and drying for too long can lead to acidification of the products.
Cooling of finished products - this process is necessary in order to balance the temperatures between the products and the environment. If non-refrigerated products are packed, the evaporation of moisture can continue in the container and cause the product to become wet and then spoil, as well as lose weight. In the process of cooling, the damaged and deformed products, which are not released for sale, are also removed.
The range of pasta products includes about 130 types of pasta. Depending on the quality of flour, there are pasta products of A, B, C, group and first and second classes.
Group A pasta is made from tough wheat. Pasta of group B - from soft vitreous wheat, group C - from bread flour.
First class pasta is made from the highest quality flour, and second class pasta is made from first quality flour.
According to the shape, there are 4 types of pasta products: tubular, thread-like, ribbon-like and figured. Each of them is further divided by length and shape.
The quality of pasta is evaluated according to the following indicators: nutritional and biological value, organoleptic indicators and safety.
Nutritional value depends on the quality of flour and additives. The composition of pasta includes: proteins 9-11%, carbohydrates 70-75%, fats 0.9-2.7%, cellulose 0.2%, ash 0.3%. 85% of pasta proteins are absorbed by the human body, 93% of fats and 96% of fats in figs. Humidity should not exceed 13%, and acidity 3.5-40H.
From the organoleptic indicators, it is worth noting the color, which should be yellowish-cream, and the surface condition. Cracks and wrinkles are not allowed.
An important feature is the stability of pasta after cooking. During cooking, pasta should not lose its shape, should not fall apart and stick to each other. The broth should not be cloudy. Pasta should not be cooked too soon or too late.
Pasta products are always packaged and packaged for sale. Mostly in 300 or 500 gram packages. It is not allowed to pack pasta in bags weighing more than 30 kg.
Pasta products of different assortments have different storage periods accordingly.
- without supplements - 1 year;
- with milk and egg - 5 months;
- with tomato - 3 months;
One type of pasta is instant noodles (known as noodles in China and Japan), which were first produced in Japan in the 1950s. The technology for the production of fast-cooking pasta was first developed and used by the Japanese Momufuku Ando.
Wheat flour, modified starch, water, salt or baking powder(potassium carbonate E501 + sodium carbonate E500 + sodium phosphate E339 (allowed in the European Union) are used for preparation.
First of all, the raw materials are prepared - sifting and heating the flour, preparing the brine and kneading the dough. After kneading, it is necessary to delay the dough for 10-15 minutes, after which it is flattened, folded and re-flattened, the thin plate-like mass is cut into the appropriate shape and placed in high-temperature steam, where it is half cooked and softened. After steaming, pasta can be processed in two ways: 1- drying with air; 2- Frying in oil at a temperature of about 140℃ and drying on air.
The dried ready-made pasta is packed in cardboard or polyethylene bags with the appropriate flavor additives and spices and goes on sale.
