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Pasta Industry
Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. Pasta is believed to have developed independently in Italy in the Middle Ages, Italy and is a staple food of Italian cuisine, with evidence of Etruscan civilization, Etruscans making pasta as early as 400 BCE in Italy. Pastas are divided into two broad categories: dried () and fresh (Italian: ). Most dried pasta is produced commercially via an Food extrusion, extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy In The Middle Ages
The history of Italy in the Middle Ages can be roughly defined as the time between the collapse of the Western Roman Empire and the Italian Renaissance. Late antiquity in Italy lingered on into the 7th century under the Ostrogothic Kingdom and the Byzantine Empire under the Justinian dynasty, the Byzantine Papacy until the mid 8th century. The "Middle Ages" proper begin as the Byzantine Empire was weakening under the pressure of the Muslim conquests, and most of the Exarchate of Ravenna finally fell under Lombard rule in 751. From this period, former states that were part of the Exarchate and were not conquered by the Lombard Kingdom, such as the Duchy of Naples, became de facto independent states, having less and less interference from the Eastern Roman Empire. Lombard rule ended with the invasion of Charlemagne in 773, who established the Kingdom of Italy and the Papal States in large parts of Northern and Central Italy. This set the precedent for the main political ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Extrusion
Extrusion in food processing consists of forcing soft mixed ingredients through an opening in a perforated plate or die designed to produce the required shape. The extruded food is then cut to a specific size by blades. The machine which forces the mix through the die is an extruder, and the mix is known as the extrudate. The extruder is typically a large, rotating screw tightly fitting within a stationary barrel, at the end of which is the die. In some cases, "extrusion" is taken as synonymous with extrusion cooking, which cooks the food with heat as it is squeezed through the die. Extrusion enables mass production of food via a continuous, efficient system that ensures uniformity of the final product. Products made through extrusion (without simultaneous cooking) include pasta, breads ( croutons, bread sticks, and flat breads), pre-made cookie dough, and sausages. Products made through extrusion cooking include many breakfast cereals and ready-to-eat snacks, confectionery, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whole Grain
A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm. As part of a general healthy diet, consumption of whole grains is associated with lower risk of several diseases. Whole grains are a source of carbohydrates, multiple nutrients and dietary fiber. Varieties Whole grain sources include: Cereals * Wheat ( spelt, emmer, farro, einkorn, Kamut, durum) * Rice ( Black rice, brown, red, and other colored rice varieties) * Barley (hulled and dehulled but not pearl) * Maize or corn * Rye * Oats (including hull-less or naked oats) File:Reis - Sorte C roh.jpg, African rice in its inedible husk ''(seed rice, can sprout)'' File:Reis - Sorte C voll.jpg, The same rice, dehusked ( whole grain rice, colour varies by variety) File:Reis - Sorte C weiss.jpg, The same rice, with almost all bran and germ removed to make white rice Minor cereals * Millets * Sorghum * Te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Fortification
Food fortification is the addition of micronutrients (essential trace elements and vitamins) to food products. Food enrichment specifically means adding back nutrients lost during food processing, while fortification includes adding nutrients not naturally present.World Health Organization and Food and Agriculture Organization of the United Nations Guidelines on food fortification with micronutrients. 2006 ited on 2011 Oct 30 Food manufacturers and governments have used these practices since the 1920s to help prevent nutrient deficiencies in populations. Comm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Micronutrient
Micronutrients are essential chemicals required by organisms in small quantities to perform various biogeochemical processes and regulate physiological functions of cells and organs. By enabling these processes, micronutrients support the health of organisms throughout life. For humans, micronutrients typically take one of three forms: vitamins, trace elements, and dietary minerals. Human micronutrient requirements are in amounts generally less than 100 milligrams per day, whereas macronutrients are required in gram quantities daily. Deficiencies in micronutrient intake commonly result in malnutrition. In ecosystems, micronutrients most commonly take the form of trace elements such as iron, strontium, and manganese. Micronutrient abundance in the environment greatly influences biogeochemical cycles at the microbial level which large ecological communities rely on to survive. For example, marine primary producers are reliant upon bioavailable dissolved iron for photosyn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manganese
Manganese is a chemical element; it has Symbol (chemistry), symbol Mn and atomic number 25. It is a hard, brittle, silvery metal, often found in minerals in combination with iron. Manganese was first isolated in the 1770s. It is a transition metal with a multifaceted array of industrial alloy uses, particularly in stainless steels. It improves strength, workability, and resistance to wear. Manganese oxide is used as an oxidising agent, as a rubber additive, and in glass making, fertilisers, and ceramics. Manganese sulfate can be used as a fungicide. Manganese is also an essential human dietary element, important in macronutrient metabolism, bone formation, and free radical defense systems. It is a critical component in dozens of proteins and enzymes. It is found mostly in the bones, but also the liver, kidneys, and brain. In the human brain, the manganese is bound to manganese metalloproteins, most notably glutamine synthetase in astrocytes. Manganese is commonly found in labo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or Alcohol (chemistry), alcohol. It consists of two types of molecules: the linear and helix, helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermentation, fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbohydrate
A carbohydrate () is a biomolecule composed of carbon (C), hydrogen (H), and oxygen (O) atoms. The typical hydrogen-to-oxygen atomic ratio is 2:1, analogous to that of water, and is represented by the empirical formula (where ''m'' and ''n'' may differ). This formula does not imply direct covalent bonding between hydrogen and oxygen atoms; for example, in , hydrogen is covalently bonded to carbon, not oxygen. While the 2:1 hydrogen-to-oxygen ratio is characteristic of many carbohydrates, exceptions exist. For instance, uronic acids and deoxy-sugars like fucose deviate from this precise stoichiometric definition. Conversely, some compounds conforming to this definition, such as formaldehyde and acetic acid, are not classified as carbohydrates. The term is predominantly used in biochemistry, functioning as a synonym for saccharide (), a group that includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Human Nutrition
Human nutrition deals with the provision of essential nutrients in food that are necessary to support human life and good health. Poor nutrition is a chronic problem often linked to poverty, food security, or a poor understanding of nutritional requirements. Malnutrition and its consequences are large contributors to deaths, physical deformities, and disabilities worldwide. Good nutrition is necessary for children to grow physically and mentally, and for normal human biological development. Recommended Dietary Allowances The Recommended Dietary Allowances (RDAs) are scientifically determined levels of essential nutrient intake, deemed sufficient by the Food and Nutrition Board to meet the nutritional needs of nearly all healthy individuals. The first RDA (nutrition), RDAs were published in 1943, during World War II, with the aim of setting standards for optimal nutrition. The initial editions outlined daily nutrient recommendations for various age groups, reflecting the l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce
In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. ''Sauce'' is a French word probably from the post-classical Latin ''salsa'', derived from the classical ''salsus'' 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in '' Rites of Zhou'' 20. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta Salad
Pasta salad, known in Italian as or , is a dish prepared with one or more types of pasta, almost always chilled or room temperature, and most often tossed in a vinegar, Cooking oil, oil or mayonnaise-based dressing. It is typically served as an Hors d'oeuvre, appetiser (antipasto) or first course (). Origin There are various theories about the origin of pasta salad. Claudia Roden claims that Italian Jews prepared it centuries before other Italians because Jewish law prohibits Sabbath food preparation, cooking on the sabbath. Ingredients The ingredients used vary widely by region, restaurant, seasonal availability, and personal preferences. The dish can be as simple as cold macaroni mixed with mayonnaise (macaroni salad), or as elaborate as several pastas tossed together with a vinaigrette and a variety of fresh, preserved or cooked ingredients. These can include vegetables, legumes, cheeses, nuts, herbs, spices, meats, poultry or seafood. Gallery File:Pasta salad (2).jpg, Pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta Al Forno
(, i.e. 'baked pasta'), also known as , is a typical dish of Italian cuisine, made of (usually short) pasta covered with béchamel sauce, tomato sauce, and cheese, and cooked in the oven. History Baked pasta can ideally be divided in two big categories: the version with béchamel sauce was born in the Renaissance courts of the center and north, as a poorer variant of meat pies, from which probably derive very famous dishes such as and Emilian cannelloni; the so-called or is instead one of the most typical dishes of Sicily (particularly of the province of Messina, in the specific of Mistretta, and of the province of Catania) and has its origins in very ancient traditions, essentially ascribable to the sumptuous timbales that Arabs introduced in Sicily during their domination dating back to the ninth century, to which, however, is due the name itself. See also * * * Lasagna * Pastitsio Pastitsio (, ''pastítsio'') is a Greek baked pasta dish with ground mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
