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2. Pasta drying
2.1 Principle of pasta drying
Unless sold as a fresh product, pasta must be dried. Regulations stipulate that the water content of dried pasta must be less than 12.5%. The main purpose of drying is to ensure the microbiological and physico-chemical stability of pasta, in order to guarantee its shelf life. The reduction in water content during drying results in a decrease in water activity to a value close to 0.5. Degradation reactions are thus slowed down, even over long storage periods. In recent years, a new function has been added to this primary function of eliminating the water used for shaping: that of modifying the physico-chemical properties of dough constituents.
The physical principle of drying involves passing the pasta leaving the extruder through...
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Pasta drying
Other types of pasta
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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