zboza-i-makarony: Pasta

Evidence: 100 • authority: 72

Pasta (UK: , US: ; Italian: [ˈpasta]) is a type of food typically made from an unleavened dough of wheat flour mixed with water or 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 a staple food of Italian cuisine, and many historians believe that pasta in a form recognizable today was introduced to Italy through Sicily in the Middle Ages as a result of Mediterranean trade networks.

Evidence: 93 • authority: 72

Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Pasta is typically a noodle traditionally made from an unleavened dough of durum wheat flour mixed with water and formed into sheets and cut, or extruded into various shapes, then cooked and served in a number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. 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…

Evidence: 81 • authority: 72

Noodles are a type of food typically made from unleavened dough which is rolled flat and cut, stretched, or extruded into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from Chinese cuisine or Italian cuisine. Italian noodles are generally referred to as pasta. In Chinese cuisine, the overarching term for noodles is 麵 (miàn in Mandarin), which refers specifically to dough-based noodles made from wheat or other grain-based dough. Chinese noodles also include another category, called 粉 (fěn), which are not made by kneading dough but from a starch slurry, such as rice noodles (mǐfěn, 米粉), and cello…

Evidence: 61 • authority: 72

A flour tortilla (, ) or wheat tortilla is a tortilla made from finely ground wheat flour. Made with flour- and water-based dough, it is pressed and cooked, similar to corn tortillas. The simplest recipes use only flour, water, fat, and salt, but commercially made flour tortillas generally contain chemical leavening agents such as baking powder, and other ingredients.

Evidence: 45 • authority: 72

Semolina is a coarse flour traditionally made from durum wheat. Its high protein and gluten content make it especially suitable for pasta. Semolina is distinguished from other refined wheat flours by its coarse texture: the Codex Alimentarius specifies that a durum wheat semolina must have grains large enough that no more than 79% pass through a 315-micron textile sieve.

Evidence: 42 • authority: 92

Development of Innovative Gluten-Free and Egg-Free Pasta from Acorn Flour and Carob-Xanthan Hydrogel.. The increasing demand for sustainable, plant-based, gluten- and egg-free options is stimulating innovation in pasta products. The present work was aimed at investigating the effect of acorn flour (AF) at 50% (A50) and 100% (A100) in gluten-free and egg-free clean label tagliatelle , compared to a rice flour-based version (CTRL). A hydrogel consisting of carob seed flour and xanthan gum was used to reproduce the viscoelastic properties of gluten. Samples were analyzed for their rheological, physicochemical, nutritional, and sensory properties. The use of AF elevated the elastic modulus (G')…

Evidence: 36 • authority: 80

Evidence: 36 • authority: 80

Evidence: 36 • authority: 80

Evidence: 36 • authority: 80

Evidence: 36 • authority: 92

Upcycling Strategies to Improve the Nutritional Value of Staple Food.. This study investigates four agri-food by-products from broccoli, artichokes, asparagus, and pumpkin, processed into powders through either an industrial or a lab-scale drying and milling process. The resulting powders were evaluated for their nutritional characteristics, revealing that industrial processing generally produced higher-quality powders, likely due to improved moisture removal and reduced thermal damage. Consequently, the four industrial powders were selected for use in the fortification of pasta and gnocchi, which were then analyzed for their nutritional profile in terms of total polyphenols, flavonoids, an…