Fundamentals of food technology study manual

Figure 17 
In the production of pasta products, flour and water and various enrichment 
additives are used as raw materials. Pasta products are made from wholemeal and 
semi-wholemeal pasta flour, which is made from durum wheat and soft wheat with 
high transparency. Durum wheat allows the production of pasta flour with high 
yield. Durum wheat is recommended for its high transparency, which allows the 
production of pasta flour with high productivity. Durum wheat grain has high 
protein content, good gluten quality and high concentration of yellow pigment. It is 
intended for the production of pasta, and special requirements are placed on its 
technological features. Macaroni flour is different from the flour used to make 
bread. should have high protein content and good quality gluten. Another aspect of 
pasta flour is that it should not be discolored during processing. 
The color, taste, smell and presence of impurities of pasta flour are 
determined by organoleptic method. Physico-chemical properties of flour include 
moisture, ashiness, size of flour particles, amount and quality of gluten, amount of 
harmful compounds, damage by pests, etc. 
The taste and smell of pasta flour should be typical of ordinary flour, without 
foreign tastes and smells. The size of the flour particles is an indicator of the type 
of flour. Baker's flour with a particle size of 60-100 µm and durum wheat pasta 

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flour with a particle size of 250-350 µm are excellent flours for making pasta 
dough. These days, the amount of gluten should not be less than 33-35%. The 
water used for making pasta dough has the same requirements as the water used for 
kneading bread dough. In addition to flour and water, which are the main raw 
materials, various additives are added in the preparation of pasta dough: 
- additives that increase protein value - fresh eggs, egg products (melange, 
egg, powder, dried egg yolk), wheat flour gluten, casein, milk and milk powder; 
- flavor and fragrance additives - juices and pastes of fruits and vegetables, 
vanillin, saffron, etc.; 
- biologically active substances - vitamin preparation. 
Brief description of the main stages in the production of pasta products. 
The production process of pasta products consists of the following main 
stages: preparation of raw materials, preparation of dough, division of raw 
products, drying, cooling of dried products, separation of usable and unusable 
finished products and packaging. 
Preparation of raw materials consists of sifting flour from metallomagnetic 
waste, heating (the temperature of flour should not be lower than 10 degrees), 
mixing different batches of flour in accordance with the instructions of the factory 
laboratory. 
Water intended for kneading the dough is heated in heat exchangers, then 
mixed with cold tap water to the temperature specified in the recipe. 
To prepare additional products, they are mixed in water intended for kneading 
dough. Chicken eggs are washed before use, melange is frozen. 
Preparation of pasta dough. The dough preparation process consists of dosing 
the ingredients (water, flour and by-products) and kneading the dough. 
Ingredients are introduced using dispensers. The dispensers continuously feed 
an aqueous mixture of dissolved flour and additives into the mixing bowl at a ratio 
of approximately 3:1. Intensive mixing of flour and water takes place in the 
kneading pot, the process of wetting and swelling of flour parts takes place, which 
is conventionally called kneading of pasta dough. Unlike bread and biscuit doughs, 
pasta dough is made up of many moistened (dispersed) uncohesed lumps and 
bumps when it is matured. 
Pressing the dough. The purpose of pressing is to densify the kneaded dough, 
turn it into a uniform, cohesive plastic dough mass, and then give it a specific 
shape. The dough is shaped by pressing through the holes in the metal matrix. The 
shape of the hole determines the shape of the raw product being pressed. 
For example, you can get vermicelli from round holes, noodles from 
rectangular holes, etc. 
Splitting raw products. This process consists of two stages: cutting the raw 
products pressed from the matrix to the desired length and depending on the type 
of product to be dried and the drying equipment used, it consists of placing the raw 
product on various conveyors, frames or cassettes, or drying racks for long fibers 
of the raw product will consist of hanging on sticks. 

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Pressed products are intensively inflated with air to dry their surface before 
cutting or during cutting. This prevents the products from sticking to each other, to 
the blade and to the drying surface. 
Drying of products. The purpose of drying is to strengthen the shape of 
products and prevent the development of microorganisms in them. This is 
considered the most time-consuming and responsible stage of the technological 
process, and the strength of the products primarily depends on the correct 
performance of this stage. 
Too intensive drying causes cracks (cracks) in the dried products, while too 
slow drying causes the products to open and mold, especially in the first stage of 
moisture loss. 
At present, convective drying of pasta products, that is, swelling of products 
with heated air, is used in pasta factories. 
Cooling of dried products. This process is necessary to reduce the high 
temperature of the products coming out of the dryer to the air temperature of the 
packing section. If pasta products are packaged without cooling, the evaporation of 
moisture continues in the package, which leads to a decrease in the mass of the 
packaged product, and in the case of moisture-proof packages, it leads to 
condensation of moisture on its inner surface. 
Slow cooling of more dried products in special hoppers or chambers is 
preferred. 
Unusable products are separated from the chilled products, in which the 
products that do not meet the quality requirements are removed, and then the 
products are packaged. 
Packaging. Finished products are placed manually in small packages (boxes, 
packages) or in large packages (boxes, bags, multi-layer paper bags) in bulk with 
packing machines. 
Confectionery chain occupies a special place in the food production system. 
Although confectionery products are not part of daily necessities, they are 
important in human nutrition. They are considered food fillers and mainly satisfy 
the human need for carbohydrates. 
Confectionery products are characterized by their sweet taste, aroma and 
beautiful appearance. Currently, various types of confectionery products are 
produced, and their names have reached several thousand. 
Confectionery products are divided into two groups: sugar and flour 
confectionery products. Sugar confectionery products include: caramel, candies, 
chocolate products, cocoa powder, toffee, halva, marmalade and other sweets. 
The recipe for making flour confectionery products is different from each 
other, among which we will consider the following: 
Review questions 
1. Where were the pasta factories first dried? 
2. Types of pasta products. 
3. The main task of the confectionery network. 

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4. Types of confectionery products. 
5. Assortment of flour confectionery products. 
6. Description of raw materials used in the production of flour confectionery 
products. 
7. The sequence of technological processes in the production of bread 
products. 
8. Explanation of the dough preparation process. 
9. Brief description of the processes that take place during cooking. 
10. Comment on the processes of storing and sending bread products for sale. 
11. Type of bread products. 
12. Effect of grain properties on flour production. 
13. The main processes in the grain preparation department. 
14. Effect of hydrothermal treatment on grain. 
15. Description of cereals 
16. The main processes in the grain preparation department 
17. The main processes in the production of cereal products 
18. Wetting-moistening process 
19. Hydrothermal treatment (GTI) of grains at cereal production enterprises 
21. In the grain cleaning department of the cereal production enterprise 
22. Pre-clearance screening process. 
23. The process of control of cereal products 
24. An important task of the feed industry. 
"Basic" words and phrases. 
Cereal sorting, cereal grains, whitening, mixtures, grinding, kernel, polishing, 
hydrothermal treatment, control, technological processes, food, minerals, spiked 
grains, raw materials, legumes, separation, oilseeds, dosing, o 't flour, briquetting, 
groat sorting, groats