Pasta Research Paper

Pasta is a product made from the durum wheat,which mainly used in all over the world ,the semonlina has a good impact on the formation of pasta . A growing demand for functional foods such as high-fiber and low caloric products has been observed in recent years. Traditionally, pasta is made from semonlina durum wheat, famous to be a good source of low-glycemic index carbohydrates with low fat and sodium contents (Björk., Liljeberg.,et al.,2000).Five durum wheat cultivars were grown in a Mediterranean area (Southern Italy) under conventional and organic farming with the purpose to evaluate technological, sensory,agronomic and sanitary quality of wheat grains and pasta. The varities name Matt produced the best pasta quality under

They confirm the final product quality, including appearance (i.e. color, surface texture, specks) and cooking behavior (Feillet, Autran, & Icard-Vernière, 2000).Traditionally, pasta is dried at low temperature that is manufactured (i.e. 40–50⁰C) for a period of long time (i.e. up to 40 hours). However, due to the fact that conditions of low temperature, high relative humidity, and long drying time increase microbiological growth, which in turn causes problems related to hygienic and quality as well, high-temperature drying has been offer to the industry (Sensidoni, Peres and Pollini, 1999.The advantages of drying at high temperatures contain reduced count of microorganism and decrease drying time (Güler, Köksel, and Ng 2000)However, the of high temperatures usage and long drying period may favour oxidation, increase loss of vitamin , and influence the, taste,color and aroma (Bazyma et

The kernels are also bigger and more vitreous than those of wheat of bread. The endosperm of durum has about double the amont of xanthophylls or luteins (not carotene) pigments when compared to that of bread wheat (Sims and Lepage 1968) Unlike bread wheat, durums are grown solely for human food, and many different kinds products of food are available. These include pasta (spaghetti, lasagna, elbow macaroni) used all over the world, and some other conventional foods, such as couscous, bulgur, puffed cereals, hot cereals, desserts, single- and two-layered flat bread, leavened bread, and noodles (Dick and Matsuo 1988). In the areas of West Asia and North Africa, =15% of the durum wheat is used in the form of products of pasta; 50% is processed into single- and two-layered flat breads and the remaining is used for breads by leveaning. For example, in Lebanon, Jordan,Syria etc, durum flour is widely used alone or blended with other flours to produce these flatting breads (Williams et al 1984, 1988). In other areas of the world, the durum grain made is used solely for pasta production domestically, with the extra that has been exported.In opposit, in the Mediterranean countries, semolina are widely used in making of break with a long historical background to 500 BC (Quaglia