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Fresh pasta technology = Tehnologija svežih testenin
Pollini, C... M. ; Pusterla, Silvia
Fresh pasta with its unique gastronomical and nutritional features, is an extremely popular food in Italy. Traditionally home-making is gradually being replaced by the use of fresh pasta prepared on ...an industrial scale or by smaller producers. Having high water content and being easily perishable, a proper heat-treatment will reduce the natural microorganisms spoiling and the shelf life will be therefore extended. The topics of this presentation are thefollowing. Distinctive characteristics required by Italian law for dry pastas and the corresponding fresh pastas. Type of fresh pasta produced in Italy, raw materials and ingredients, nutritional characteristics and variability in the composition on meat fillings pasta. Fresh pasta production technology and sanitization. Factors influencing the shelf life and methods used to avoid microbe proliferation. Technical aspects of heat treatment: pasteurization, partial-drying, cooling, final pasteurization. Packaging techniques and materials.
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