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4. Conclusion and outlook
Few food industries have evolved as profoundly as pasta-making over the last 30 years. This development is the result of the joint efforts of academic and technological research. Scientific work has led to a better understanding of the physico-chemical basis of pasta quality and the impact of processing (shaping and drying) on these characteristics. Equipment manufacturers have incorporated all this information into the design of their new lines, as well as information from other disciplines such as new materials, sensors and control and regulation systems, in order to steer the process according to a defined technological itinerary. All these efforts have led to a significant improvement in the quality of finished products and the development of new pasta shapes.
Today, this technology is mature, but new challenges lie ahead for these industries. One of the main...
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Conclusion and outlook
Glossary
Bibliography
Bibliography
Standards and norms
- Durum wheat semolina and pasta – Assessing the culinary quality of pasta by sensory analysis – Part 1: Reference method. - ISO 7304-1 - 2016
- Durum wheat flour and semolina – Determination of yellow pigment content. - ISO 11052 - 2006
- Cereals and cereal products – Durum wheat (T. durum Desf.) – Guidelines for measuring semolina color by instrumental methods. - XP CEN/TS 15465 - 2008
Regulations
In France, pasta is defined by Decree no. 55-1175 of August 31 1955, which stipulates that only products made exclusively from durum wheat may bear this name. Article 5 also prohibits the use of colorants and chemical substances. Nevertheless, other ingredients may be added to the semolina, mainly eggs and vegetables (spinach, tomatoes). Italy and Greece have similar regulations.
In other countries,...
Directory
INRAE-UMR IATE https://umr-iate.cirad.fr/
CFSI-SIFPAF (French trade association for industrial semolina and pasta) https://www.cfsi-sifpaf.com/
UNAFPA (Union of Pasta Manufacturers' Associations in the European Union)
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