New industrial processes lead to a less nutritious pasta

Relevant changes to the structure of the dough with high-temperature drying

To dry pasta at low temperature: why?

In large pasta pasta is dried in three or four hours, with temperatures up to 130° c. The savings in time and cost is significant, but this is totally at the expense of nutritional quality. In addition to what can be deduced from signs of Simoneton, we can add that by drying at high temperature important nutrients are lost ...

Furosina as quality marker of durum wheat semolina pasta

The furosina is a product of the Maillard reaction that forms in foods subject to thermal stress. By law the furosina should be monitored ...