|
 The main advantages of pasta are their high nutritional value and absorption by the body. The content of proteins in pasta is 9.3%, fat - 0.8%, carbohydrates - 70.9%.
Pasta tastes good and boils quickly. Due to their low water content (13%), pasta is a product that is very stable during long-term storage.
Pasta is classified into four types: tubular, vermicelli, noodles, and curly.
Tubular products can be smooth and corrugated. They are classified into three types: pasta, horns and feathers. Pasta, depending on the outer diameter, is subdivided into straws (no more than 4 mm in diameter), special and special corrugated (diameter from 4 to 5.5 mm), ordinary and ordinary corrugated (diameter from 5.5 to 7 mm), amateur and amateur corrugated ( diameter over 7 mm).
Horns are short-cut tubular products bent in the form of a horn. The length of the horn is from 1 to 5 cm. Horns are made in the following assortment: straws, special corrugated, ordinary and multifaceted with the outer diameter specified for pasta.
Feathers have a length of 10 to 15 cm (long) and 3 to 7 cm (short). The range and diameter of the feathers are the same as for pasta, except for the straws.
Depending on the diameter, the vermicelli is subdivided into cobweb, thin, ordinary and amateur. For each type, a certain diameter is set (0.8; 1.2; 1.5 and 3 mm).
Vermicelli amateur in length must have at least 20 cm.A cobweb, thin and ordinary vermicelli, depending on the length, are divided into short length ns less than 1.5 cm, long and long bent length of at least 20 cm.Vermicelli less than 1.5 cm long is called crumb ... Spider web and thin vermicelli can be produced in the form of skeins or bows weighing up to 30 g each.
Noodles smooth and corrugated. Noodles can be produced in the form of skeins or bows. The mass of one skein or bow is not more than 50 g. Narrow noodles less than 1.5 cm long and wide noodles less than 2 cm long are called crumbs.
Curly products subdivided into ears and shells with wall thickness ns more than 1.2 mm, diameter up to 30 mm; semolina, alphabet and figurines with a wall thickness of 2 mm, a width of 8 mm, a length of 12 mm; asterisks and others.
Requirements for the quality, storage and transportation of pasta... The taste and smell of pasta should be free of bitterness, mustiness, sour taste, and moldy smell. The acidity should not be higher than 3.5-4%. The color of the products is one-color, corresponding to the color of the flour. The content of scrap in bulk products is allowed from 7 to 10%, and in packaged products - from 4 to 5%. The content of deformed products is allowed from 1.5 to 5% in packaged products and from 2 to 10% in bulk products.
Pasta should be stored in dry, clean, well-ventilated areas and not infested with pests. The relative humidity in the room should not exceed 60-70%.
In the process of storing pasta, it is necessary to regularly check the state of humidity, acidity and the presence of granary pests. With an increase in acidity, pasta is subject to priority implementation, and with an increase in humidity, it must be dried and re-laid.
Coca's textbook (edited by S.M. Timokhov), 1982
|
