Pasta is a food product which is made up of flour, egg/ water. Aroma, colour, appearance, texture, flavor and nutritional value of the pasta are often the main concerned for the consumer. Pasta after cooking should retain its texture (firmness, elasticity, stickiness, chewiness and bulkiness). The quality (texture, color, flavor and appearance) of the pasta are determined 3 main factors, quality of raw material, processing methods and recipe. (Sissons 2008)
The most preferred raw material for the production of pasta is durum wheat due to its superior quality. Durum wheat is hard wheat and during milling process, a course particle, semolina is produces which has high protein content and is ideal for pasta making. Durum wheat contributes to the hardness, intense yellow colour and nutty taste of the pasta. Besides this, it also produces pasta with excellent cooking quality and stability to overcooking. (Sissons 2008)
Pasta making process usually involves wetting, mixing and extrusion. Semolina will be hydrated during mixing to produce pasta dough that is strong and elastic. Upon application of mechanical work or energy under control temperature and moisture condition, pasta dough will be forms.
Dough properties such as dough strength, extensibility and stability are the main determinants in pasta quality. Gluten which is interaction
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Gluten in semolina is glassy; however, it becomes rubbery and elastic after addition of water. Strands and sheets will be form via inter-molecular bonds and this matrix aids in encapsulate the starch granules in pasta. Irreversible protein-protein cross-links are formed when the hydrated gluten is heated. At below 55˚C, starch will not absorb water. During heating, starch begins to lose its structure, becomes rubbery passing its glass transition and can absorb water readily. (Sissons
Iodine is used to distinguish starch from mono/di/polysaccharides. In the test only two of the six solutions showed any signs of starch being present. The potato juice turned a brownish color with a precipitate indicating a slight presence of starch. The stach solution turned a dark blue/black color indicating a very high presence of starch in the solution. The presence of starch in the potato juice indicates that it does not have as high an amount of carbohydrates as onion juice, but a higher concentration of starch.
I have recently read “Spaghetti” by Cynthia Rylant. It is a story about a little boy named Gabriel who seems to be very lonely. Then he finds a little kitten that he names Spaghetti, and his loneliness disappears! I think the big idea of the story is that sometimes, little things can change the way you see things. I saw this when Gabriel wanted to live outside, but he then didn’t after he found the kitten, when he was thinking about a bunch of things but then he heard the purring and stopped thinking to go look for it and when he was about to go look for the kitten’s owner but then he heard the kitten’s purring and wanted to keep him.
Rice (Oryza sativa L.) is among the most widely consumed important staple food worldwide especially in Asia. Rice flour (starch) is one of the primary and major ingredients of various food products. Starch is the major carbohydrate of rice flour. Rice starch consists of two major polysaccharides such as amylose (20-30%) and amylopectin (70-80%).Starch physical and chemical properties with unique functionalities are due to these polysaccharide(Slattery, Kavakli, & Okita, 2000). Amylose is primarily linear molecule with comprises α-1, 4 linked glucose chains and amylopectin is branched which is linearly linked by α-1, 4 linked glucose and α-1, 6 branch linkages. Changes in physico-chemical properties are due to difference in length, degree of branching of these polysaccharides.
The varieties of pasta differ in shape and sizes, as well as the amount of sauces you can choose from. Pasta itself isn’t Italy’s only specialty. A large portion of Mediterranean dishes derive from the country, seeing as how it’s almost completely surrounded by water. It ranges from trout to tilapia, to salmon and mussels. Therefore any individual can have whole meals such as steak or salmon, or satisfy his or her pasta craving by adding virtually any meat to it, either way through Olive Garden’s broad menu and choices of dishes everyone is bound to find something they will
The main Molecular parts to this dish are the balsamic pearls that made by boiling balsamic vinegar and agar agar in a pan and then placing drops in cold oil, and the basil spaghetti made by putting agar agar and blended basil together and pushing it through a tube.
It is lunch time, my favorite time of the day, yet the most challenging time of the day, having to decide whether I should take a cheat day and eat a slice of pizza or be healthy and eat a salad? Not only do I have to decide between a pizza or a salad, now I have to think about what toppings my pizza should include. In reality, my mind has already made its decision, who can say no to pizza right? Yes, indeed I chose to eat a slice of pizza but it gets better, my slice of pizza is not an ordinary slice of pizza, it is made with certain toppings which include pepperoni, black olive, green pepper, tomato and extra cheese. After I devour my pizza, reality bites back, I take a step back and think about what is about to happen in my body. Join me on this journey through the digestive system.
1.2 Sensitivity analysis shows that pizza sale will be largely influenced by penetration rate of Contadina pasta (Exhibit 2). Q2 Similarities: Both launches of refrigerated pasta and pizza are aim to catch up the growing trend toward ethnic foods. Both of these two lines try to capture this growing trend by providing convenience and freshness at the same time. In terms of competition, none of the refrigerated pizza and pasta category has a big brand play yet. Therefore, by taking quick reaction to the demand, both pasta and pizza opportunity might empower Nestle to become a market leader in both categories with first mover advantage.
The most important part of Italian cooking is the ingredients. Quality makes a huge difference in the outcome of any dish. For fettuccini alfredo you need: one pound of uncooked fettuccini, two cups of finely grated parmesan or romano cheese, one pint of either heavy cream or half and half, one egg yolk and one teaspoon of butter. This will make enough food for four people so keep that in mind when you are shopping for ingredients. For the best outcome, use heavy cream and the best cheese you can find. These choices make a huge difference with the outcome of the sauce. Using half and half is a good way to cut some calories, but the s...
America is a capitalist society. It should come to a surprise when we live like this daily. We work for profit. We’ll buy either for pleasure or to sell later for profit. It should come to no surprise that our food is made the same way because we are what we eat. We are capitalist that eat a capitalist meal. So we must question our politics. Is our government system to blame for accepting and encouraging monopolies?
Learning how to prepare cultural dishes is a task that takes a lot more effort than just following a recipe. It's about getting a feel for that culture--the circumstances under which a dish was originally made. Maybe it's just me, but when I'm cooking an Italian dish, I like to research the cultural and historical significance of that dish. And in doing that for each dish that I cook, I gain a deeper appreciation for that dish's
Food advertisements, supermarket displays, and restaurant menus increasingly highlight foods, particularly bread, as being gluten-free. Gluten consists of two proteins, gliadin and glutamine, which combine and help produce light and fluffy bread (Lord, 2012). Wheat is bred for its high gluten content which serves efficiently well for all bakers and chefs. Today, gluten is becoming a problem in society since allergic reactions to the protein have increased. Bread is a worldwide staple food and gluten is a predominant aspect within the dough mixture. Gluten free bread is basically fixed as it was thousands of years ago without the fermentation of yeast and the mixture of sourdough.
When something sticks to your bones, your full and satisfied after eating it. Not all spaghetti dishes give you this fulfilling feeling. To achieve this feeling, it begins with the meatballs because it's the heaviest component in the dish. she uses fresh thinly sliced onions, bell pepper, and a couple pinches of cayenne pepper. The meatballs marinate overnight and the solid circles go into the breadcrumb. My family likes spicy food a lot, so I have to drink about a river of water during this meal to calm my stomach.
“Having ahard time deciding what to make for dinner?” Well, not anymore because my mom’s spaghetti recipe is better than Olive Garden! Dinning out is cost prohibitive for many families. This is especially true in my household. Spaghetti has been my favorite dish from childhood. Spaghetti is effortless to create, delicious, and a nutritiousmeal the whole family can savor.Pasta noodles are inexpensive, making them the ideal food item for any money-saving meal. The sauces are also inexpensive to make when the ingredients arebought on sale. Spaghetti can be made in large quantities without emptying your wallet. This quick recipe will feed a family of 6 withleftovers for ten dollars. Serving homemade spaghetti sauce with pasta is a wonderful alternative to eating out since it is cheap and anyone can create it if they know the steps.
... and nutritious experience by giving people actual experience to see, feel and taste what is nutrition about (Hegler, 2010).
A cuisine cannot simply be defined as a particular group of food associated with a geographic location. To understand a cuisine equal understanding of the culture to which it belongs must exist. A culture, such as the population of Italy, manipulates the presentation and substances of a cuisine to something representative of that culture. This makes a cuisine much more than food on a plate; a cuisine includes history, both of those making the dish and the ingredients and cooking styles that form the final product. A cuisine includes pride of nationality and personality. Similarly culture is more than a geographic location; it is a way of living and a respect for a group of beliefs and traditions. To understand this relationship between culture and cuisine certain information must be addressed; information such as the demographic figures surrounding a culture, the specific effect Italian culture has on Italian food, as well as the ingredients and cooking skills applied in the Italian cuisine. Consequences of the Italian cuisine will also be identified, both nutritional value and health detriments and how these effects may continue into the future.