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From raw material to dish: pasta quality step by step.

Angelo Sicignano¹, Rossella Di Monaco¹, Paolo Masi¹

¹Food Science and Agricultural Department, University of Naples - Federico II, Via Università 100, I-80055, Portici, NA, Italy.

Journal of the Science of Food and Agriculture

|March 19, 2015

Summary

This review guides understanding pasta production, highlighting how raw material choice and drying conditions significantly impact final pasta quality. Proper process control ensures desirable sensory and nutritional characteristics in this popular cereal-based food.

Keywords:

cooking drying gluten microwave scanning electron microscopy semolina pasta

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Area of Science:

Food Science
Cereal Science
Food Technology

Background:

Pasta is a globally popular Italian cereal-based food, valued for convenience, versatility, and nutritional content.
Durum wheat semolina is the preferred raw material for pasta due to its unique flavor, color, composition, and rheological properties.
Despite simple ingredients, pasta quality varies significantly due to processing events.

Purpose of the Study:

To provide a step-by-step guide on key events affecting pasta characteristics.
To direct readers to specific production stages influencing final product quality.
To elucidate the impact of raw material selection and processing conditions on pasta.

Main Methods:

Review of scientific literature on pasta production and quality control.
Analysis of factors influencing sensory, chemical, and physical pasta characteristics.
Emphasis on the critical role of drying temperature and humidity.

Main Results:

The choice of raw material, particularly durum wheat semolina, is crucial for optimal pasta.
Processing conditions, especially during drying (temperature and humidity), significantly alter pasta attributes.
Variations in production steps lead to diverse pasta characteristics even with identical ingredients.

Conclusions:

Understanding the critical control points in pasta manufacturing is essential for quality.
Optimizing raw material selection and processing parameters, particularly drying, enhances pasta quality.
This review offers insights into managing pasta production for consistent, high-quality outcomes.