Introduction to the description of food

Introductory remarks to the descriptive part

In the specific part of the program of the course are studied the most important agro-food products, and that describes the properties, characteristics, composition, function, etc. of each of them

 

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The bread

 The wheat.

The wheat, along with rice, corn, rye, barley and oats, is part of the grain.

The many species of grain present in nature are divided into two basic classes:

  • Wheat
  • durum wheat

 

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The pasta food

The pasta made of durum wheat semolina is obtained exclusively by kneading the flour with approximately 25% of water in the kneader, a kind of tanks at the rotating arms, and by then passing the dough through discs with holes or slits from which are obtained the forms volutes (drawing, also known as lamination); Finally, the product is dried (in multiple passes, predrying, tempering, real drying), and then, after a period of ripening, is packaged in sealed packets.

The dried pasta can not be sold in bulk, but only in a sealed package (100, 250, 500, 1000 gr, or multiples of 1000 gr.).

The maximum allowed by law humidity is 12.5%. <P>.

The term conservation of the dried pasta is generally of two years from the date of manufacture; modern technology, slow drying and at low temperature, has allowed to extend the expiration date, for which you also have deadlines and even three to four years.

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The food groups

In the chapter "Food Balance" Lesson n. 2 we examined the seven nutritional groups.

Recall that the nutrition experts have divided foods into 7 groups, each of which includes foods between their equivalents on the nutritional plan.

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