Pasta - Wikiwand

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^ .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Padalino L, Conte A, Del Nobile MA (2016). "Overview on the General Approaches to Improve Gluten-Free Pasta and Bread". Foods (Review). 5 (4): 87. doi:10.3390/foods5040087. PMC 5302439. PMID 28231182. ^ Laleg K, Cassan D, Barron C, Prabhasankar P, Micard V (2016). "Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta". PLOS ONE. 11 (9): e0160721. Bibcode:2016PLoSO..1160721L. doi:10.1371/journal.pone.0160721. PMC 5014310. PMID 27603917. ^ Hazan, Marcella (1992) Essentials of Classic Italian Cooking, Knopf, ISBN 0-394-58404-X ^ a b c Zanini De Vita, Oretta, Encyclopedia of Pasta, University of California Press, ISBN 9780520255227 ^ Hazan, Giuliano (1993) The Classic Pasta Cookbook, Dorling Kindersley, ISBN 1564582922 ^ "Retrieved 21 March 2012". Italianfood.about.com. 10 April 2012. Retrieved 30 July 2012. ^ Pasta. UK: Parragon Publishing. 2005. pp. 6–57. ISBN 978-1405425162. ^ Watson, Andrew M (1983). Agricultural innovation in the early Islamic world. 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"The Twisted History of Pasta". National Geographic. Retrieved 18 December 2019. ^ a b Walker, Margaret E. "The History of Pasta". inmamaskitchen. Archived from the original on 31 March 2012. Retrieved 24 March 2012. ^ Demetri, Justin. "History of pasta". lifeinitaly. Archived from the original on 23 July 2008. Retrieved 24 March 2012. ^ Faccioli, Emilio (1987). L'Arte della cucina in Italia (in Italian). Milan: Einaudi. p. 756. The culí di pomodoro recipe is in the chapter devoted to Leonardi. ^ a b c d "History of pasta". International Pasta Organisation. 2018. Retrieved 18 November 2018. ^ "A TÉSZTÁK LEXIKONJA - TÉSZTATÖRTÉNELEM - KIFŐTT TÉSZTÁK 3. 2017.01.02 (visited - 2019. Jan 3.)" (in Hungarian). ^ "The History of Pasta: It's not what you think!". Pasta Recipes by Italians. Retrieved 26 March 2012. ^ Justin Demetri (10 May 2018). "History of pasta". Life in Italy. 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Food Chem. 191: 147–51. doi:10.1016/j.foodchem.2015.04.085. PMID 26258714. ^ Padalino L, Mastromatteo M, Lecce L, Spinelli S, Conte A, Del Nobile MA (March 2015). "Optimization and characterization of gluten-free spaghetti enriched with chickpea flour". Int J Food Sci Nutr. 66 (2): 148–58. doi:10.3109/09637486.2014.959897. PMID 25519246. S2CID 21063476. ^ Li, Man; Zhu, Ke-Xue; Guo, Xiao-Na; Brijs, Kristof; Zhou, Hui-Ming (1 July 2014). "Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties". Comprehensive Reviews in Food Science and Food Safety. 13 (4): 347–357. doi:10.1111/1541-4337.12066. ISSN 1541-4337. ^ a b c Quessenberry, Sara. "Dried Vs. Fresh Pasta". Real Simple. Retrieved 28 March 2012. ^ a b Christensen, Emma. "Dry Pasta vs. Fresh Pasta: What's the Difference?". The Kitchn. Retrieved 28 March 2012. ^ a b Laux, Sandra. "Types of Pasta". Mangia Bene Pasta. 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Sosland Publishing Co. 2 July 2014. ^ a b Sissons, M (2008). "Role of durum wheat composition on the quality of pasta and bread". Food. 2 (2): 75–90. ^ "How pasta is made". made how. Retrieved 27 March 2012. ^ a b Gao, Yupeng; Janes, Marlene E; Chaiya, Busarawan; Brennan, Margaret A; Brennan, Charles S; Prinyawiwatkul, Witoon (2018). "Gluten-free bakery and pasta products: Prevalence and quality improvement". International Journal of Food Science & Technology. 53 (1): 19–32. doi:10.1111/ijfs.13505. ^ Padalino, Lucia; Conte, Amalia; Del Nobile, Matteo Alessandro (9 December 2016). "Overview on the General Approaches to Improve Gluten-Free Pasta and Bread". Foods. 5 (4): 87. doi:10.3390/foods5040087. ISSN 2304-8158. PMC 5302439. PMID 28231182. ^ Recipe Tips. "Pasta Handling, Safety & Storage". Retrieved 27 March 2012. ^ a b Roos, Yrjö H (2010). "Glass Transition Temperature and its Relevance in Food Processing". Annual Review of Food Science and Technology. 1: 469–496. doi:10.1146/annurev.food.102308.124139. PMID 22129345. ^ Takhar, Pawan Singh; Kulkarni, Manish V; Huber, Kerry (2006). "Dynamic Viscoelastic Properties of Pasta As a Function of Temperature and Water Content". Journal of Texture Studies. 37 (6): 696–710. doi:10.1111/j.1745-4603.2006.00079.x. ^ a b c d Shewry, P. R; Halford, N. G; Belton, P. S; Tatham, A. S (2002). "The structure and properties of gluten: An elastic protein from wheat grain". Philosophical Transactions of the Royal Society B: Biological Sciences. 357 (1418): 133–142. doi:10.1098/rstb.2001.1024. PMC 1692935. PMID 11911770. ^ Kill, R. C.; Turnbull, K (2001). "Pasta and semolina technology". Cite journal requires |journal= (help) ^ De Noni, Ivano; Pagani, Maria A (2010). "Cooking Properties and Heat Damage of Dried Pasta as Influenced by Raw Material Characteristics and Processing Conditions". 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Archived from the original on 11 August 2012. Retrieved 7 July 2012. ^ "State of Florida Statutes, Chapter 500.301–500.306 (Food Products)". Retrieved 7 July 2012. ^ "Utah Administrative Codes – Rule R70-620. Enrichment of Flour and Cereal Products". Archived from the original on 19 December 2012. Retrieved 7 July 2012. ^ "Oregon Revised Statues § 616.785 Sale of unenriched flours, macaroni or noodle products prohibited". Retrieved 7 July 2012. ^ Duffy, Daniel. "Legislative History of Statute Concerning the Regulation of Grain Product". Connecticut General Assembly. Retrieved 7 July 2012. ^ "U.S. Code of Federal Regulation, Title 7, Part 210 – National School Lunch Program". GPO. Archived from the original on 7 July 2012. Retrieved 7 July 2012. ^ "U.S. Code of Federal Regulation, Title 7, Part 220 – National School Breakfast Program". GPO. Archived from the original on 7 July 2012. Retrieved 7 July 2012. ^ "USDA Buying Guide for Child Nutrition Programs – Grains and Bread" (PDF). United States Department of Agriculture. Archived from the original (PDF) on 13 May 2013. Retrieved 7 July 2012.

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History of manufacturing

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In modern times

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Fresh Dried

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Fresh Matrix and extrusion Factory-manufactured Gluten-free Storage

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Molecular and physical composition Impact of processing on physical structure

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Italy United States