The quality of all food depends on the quality of its raw materials, and pasta, as an important food that is widely eaten, is no exception. Currently, pasta is consumed as one of the most popular foods in the world, and the product’s position in the Iranian household food basket is gradually stabilizing. The pasta in most countries in the world mainly uses durum wheat as the raw material, while our country tries to make pasta with similar characteristics to durum wheat pasta by selecting durum wheat and adding auxiliary materials. Therefore, according to the cultivation development of this type of wheat, 18 durum wheat lines related to temperate durum wheat varieties. As well as 1 durum wheat variety (Dena) and 1 bread wheat (spring) were selected for this study. In addition, a commercially available null flour sample obtained from common wheat was used for comparison. After determining the physical properties of the wheat, the chemical properties of the flour and the rheological properties of the paste, the quality of the pasta obtained therefrom was compared. The quality of pasta samples was measured by bake tests and inspection characteristics such as weight gain, cooking loss and sensory evaluation. The results showed that there were significant differences (p < 0.01) between durum wheat and bread wheat and blank flour in pasta quality characteristics. And the comparison of means indicated that the key characteristics of durum wheat in pasta preparation (color yellow, protein content, grain firmness and pasta) were significantly different (p < 0.01). Baking quality is better than bread wheat and zero flour. The average sintering loss and weight gain of the samples were in the range of 8.24-2.90% and 34.17.29 g, respectively. The results of this study also show that among durum wheat, lines 14 and 20 have the highest quality scores in making pasta and can be introduced as top lines.
Characteristics that determine the quality of pasta. In order to demonstrate the quality of pasta, one of the necessary metrics to establish it, the most important is the protein content as well as taking into account the type of processing (such as low temperature drying). The amount of protein and the use of whole wheat flour changes the percentage of carbs, more protein and whole wheat flour means less carbs and therefore healthier pasta. The best performing drawings are made with bronze molds. This treatment is also often highlighted on the packaging. This is in contrast to many industrial pastas that use faster teflon molds but do not give the finished product the characteristics of bronze mold processed products. Production companies are different. Another important factor not to be underestimated is the appearance of the cooking water, which must be as clear as possible (except for the limestone), which means that the pasta doesn’t lose much starch and protein. Another important factor that consumers should be aware of is the temperature of the drying cycle. It is an important element that can affect physical properties (such as color) and nutritional properties, but is not reported on the label. The disadvantage is that the high temperatures reached during drying can cause thermal damage to the lysine present in the pasta (an essential amino acid that is very important from a nutritional point of view as our bodies cannot produce it), and in any case very little itself present in flour.
Types of Whole Wheat Pasta
Pasta is a great fiber supplement. If the normal has 1.5%, the integral can exceed 5% of the weight. That way, a plate of pasta can get one-third of the fiber you need every day. There are three types of fiber-rich pasta.
- whole wheat. “Whole Durum Wheat Semolina Pasta” can be made with whole wheat semolina only, no additions are required. It is usually obtained with organic wheat, which provides better assurance that chemicals such as phosphine, which accumulates in the outermost layer of the seeds of conventional wheat, are not present.
- Integral. It is made from refined bran and bran blend. Usually it is supplemented with minerals and vitamins.
- Use more fiber. They are produced, rich in fiber, but not black in appearance. Sometimes they also contain wheat germ.
Cooking Chewy pasta has a lower glycemic index than overcooked and overcooked pasta. In fact, starch can only be eaten when it is cooked, but if the pasta is over-soaked in water, it is less digestible. 
Your comment submitted.