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Pasta & Rice

 

Leonard M. C. Sagis, Physics and Physical Chemistry of Food, Wageningen University
Leonard M. C. Sagis, Physics and Physical Chemistry of Food, Wageningen University
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Rheology as a design tool for novel food concepts

2 September 2014 | By Leonard M. C. Sagis and Elke Scholten, Physics and Physical Chemistry of Food, Wageningen University

The rheological properties of food products are very important in the production, preparation, and consumption of food. Rheological measurements are therefore a highly useful tool in the design of novel food concepts. Here we discuss the use of rheological techniques to develop and characterise pasta and noodle products, with high…

Winning consumer preference via extrusion cooking of nutritious cereals (©‎ Eduardo Rocha / Shutterstock.com)
Winning consumer preference via extrusion cooking of nutritious cereals (©‎ Eduardo Rocha / Shutterstock.com)
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Winning consumer preference via extrusion cooking of nutritious cereals

1 May 2014 | By Frédéric Robin, Christophe Dautremont and Hélène Chanvrier, Nestlé Product Technology Center

Extrusion cooking is extensively used by the food industry to deliver light and delightful cereal-based products. Improving the nutrition of extruded cereal products while maintaining consumer preference can be achieved by incorporating health-promoting ingredients. These nutritious food components have a significant impact on a product’s organoleptic properties and can lead…

Alexis Freier, Dakota Growers Pasta Company
Alexis Freier, Dakota Growers Pasta Company
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Pasta Processing: Pasta production

2 January 2014 | By Alexis Freier, Research & Development and Technical Services Manager, Dakota Growers Pasta Company

The quality of a pasta product is evaluated by dry appearance and cooked texture. ‘Good Pasta’ is defined as having uniform amber colour with an absence of black, brown or white spots, a smooth surface free of streaks or cracks, and a texture that when cooked is neither chewy nor…

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Ingedient functionality

19 June 2013 | By Eugenio Bortone, Senior Scientist, Extrusion Innovation Team, Frito-Lay North America

The extrusion process can involve simple formulations such as the ones used for snack foods consisting of simple starch or very complex formulations as the ones used in pet food diets which involve several ingredients. The latter are designed specifically to meet the nutritional requirements of the target species. In…

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Reducing fat and sodium in cheese

19 June 2013 | By Professor Donald J. McMahon, Western Dairy, Utah State University

Health regulators seek to reduce dietary fat intake and sodium intake by stipulating that cheeses should be made with lower fat and lower salt contents. However, both fat and salt contribute to cheese flavour, and fat especially impacts cheese appearance, texture and melting. Cheese is adversely affected by fat and…

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Extrusion of rice analogue

11 January 2013 | By Mian N Riaz, Head of Extrusion Technology Program, Food Protein R&D Center, Texas A&M University

Today, rice is one of the most important food crops in developing countries and it is considered staple food in many parts of the world. Rice is also becoming much more important in the United States, Europe, Asia and Middle East. However, concerns have been raised because it is high…

Wenger
Wenger
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Extrusion of precooked pasta

1 May 2012 | By Mian N. Riaz, Head Extrusion Technology Program, Food Protein R&D Center, Texas A&M University and Brian Plattner, Process Engineering Manager, Wenger Manufacturing Co

Pasta is a common source of carbohydrates in our diet today. Production and consumption of pasta products vary depending on the region of the world and culinary traditions within a society. Italy ranks as the highest consumer of pasta in the world at nearly 26 kilograms per capita, which is…

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DRIED PASTA: A global food

15 December 2010 | By Maria Ambrogina Pagani, Professor of Cereal Technology, University of Milan

Pasta, the Italian food par excellence, is one of the most interesting products obtained from wheat. Dried pasta has a long shelf-life before being cooked, thanks to its low water content and highly compact texture. Its macromolecules have exceptional hydrating capacities which enable it to increase its weight two-fold and…

Cereals
Cereals
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Extrusion of cereals

26 August 2010 | By Mian N. Riaz, Head of Extrusion Technology Program, Texas A&M University

The world cereal yield was 2,219 million tons in 2009, according to the United Nations Food and Agriculture Organisation1. Cereal grains are grown all over the world and provide more food energy than any other type of crop, they are therefore staple crops. Cereals can be consumed in their natural…

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Pasta processing and final product characteristics

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…

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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…

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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…

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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.

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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,…

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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…