Pasta from durum wheat: useful properties. Pasta of durum wheat: calorie

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2018-03-26 11:33:14

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Pasta made of durum wheat Became well-known in the world thanks to the Italians. However, it is believed that they invented was not on the Apennine Peninsula and in distant China and came to Europe by the traveller Marco Polo. Anyway, the benefits of this product has been appreciated: at present, the average Italian consumes about 26 kg of pasta per year. The achievements of Russians is much more modest. What is the explanation? Primarily the fact that in our country this product in need of rehabilitation. Even in Soviet times, the macaroni became a symbol of the crisis and were associated with poverty. They were cheap and could be kept long, so they stocked up in advance. Preparing these noodles, usually without any frills. And, alas, they really contributed to the fullness, as made from substandard flour.

Characteristics of raw materials

Nowadays, this product gradually reabilitarea, mainly due to the fashion for Italian cuisine. It has been proved that pasta from durum wheat With proper preparation do not harm the figure. Moreover, they are even used in diets. But what is meant by the term "durum"?

pasta from durum wheatThe fact that widespread crop – wheat – divided into soft and hard. The last in our country is grown in the Orenburg and Saratov areas, and also in the Altai. Only such wheat suitable for making pasta flour, as it contains a high percentage of gluten and nutrients. The starch which is included in its composition, different crystal structure that is not destroyed either during grinding or in the process of cooking. Pasta from durum wheat Are easily digestible food for a long time and provide the human body with energy.

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What is the complexity of “rehabilitation” of pasta in Russia?

As already mentioned, in our country Pasta made of durum wheat are produced in very small quantities. This is because the cost of raw materials is unreasonably high, and purchase prices for grain farmers are not satisfied. In addition, durum wheat requires special climatic conditions and its processing is complicated and time-consuming. That's why high-quality pasta, sold in local shops, are mostly of foreign origin and are not as cheap as we would like. Still, they should give preference to least because they do not boil soft and have the taste than the Russian counterparts cannot boast.

macaroni products made of durum wheat

Choose a skill

In Order not to waste money, you need to have an idea of what is the difference between pasta from durum wheat from less quality products. First, a good product is never realized in bulk. Look for bundles with transparent “window”. Secondly, keep in mind that the right paste made of flour and water. To generate colored products using natural dyes (e.g., beet juice). The presence of other undesirable ingredients. On packing should be written that products made from wheat flour “group” or refer to the "class 1". Also a good sign are the following inscriptions: "durum" (durum), “semolina di grano duro”. And finally, a good recommendation would be the manufacturer that macaroni “made exclusively from durum wheat”. Products group B (from soft wheat) and (bread flour) should be avoided: they are useless.

Definition of quality in appearance

Whatever was written on the packaging before buying pasta from durum wheat, you have to rate them «eye». A truly high-quality products are very elastic: they bend easily, but to break them is not so easy. Make sure that the package (box) no the crumbled macaroni: the fragility of evidence of low-grade raw materials. Products, regardless of their shape should be smooth and even. Their color can vary from cream to amber. If the pasta is very light or dirty-grey in their manufacture must have used flour from soft wheat, or even regular baking flour. Too rich yellow color of the products gives the use of dye. Abroad popular color toothpaste: it is often bought for children. But preparing such products using natural tint substances: spinach, beet or carrot juice, turmeric. Of course, all these additives are necessarily listed on the packaging in the section “Ingredients”. With regard to “suspicious” inclusions, dark points on the curves to fear is not necessary: it is only the remnants of the grain shell. But white says that in the first stage of cooking the dough was bad promachona.

recipe pasta from durum wheat

Species diversity

The Italians distinguish a huge number of varieties of pasta. They are usually classified according to form. Without going into details, consider some of the most popular typespasta. Pasta from durum wheat are long (spaghetti, bucatini, fettuccine, tagliatelle), short (feathers, macaroni, lasagne), figure (asterisk, Farfalle, shells). There are also soup products. They usually have the form of wheels, rings, rice and beans have the ability long soft after boiling, despite the small size. Good pasta for soup it should not cloud the broth. Finally, it is worthwhile to mention products for stuffing or roasting. This cannelloni (rolls of large diameter), giant shells and sheets of lasagna. These noodles are not pre-boiled: they're cooked directly in the oven, soaking the juice toppings. All the products mentioned above differ from each other only by form but not content.

types of pasta macaroni from durum wheat

Pasta durum wheat: useful properties and advice Use

Bodybuilders and athletes involved in cyclic sports will confirm what correctly cooked pasta helps to restore the energy reserves of the body and (optionally) the increase in muscle volume. As you know, the pasta consists mainly of “slow” of carbohydrates that are absorbed gradually by the person and provide a pleasant feeling of satiety. Therefore, they can be used for weight loss (in this case, specific diet combined with physical activity). Bodybuilders eat pasta in the phase of weight (muscle of course), but cyclists, runners and skiers after the races be sure to visit "pasta party" to replenish energy reserves. Nutritionists recommend eating carbohydrate-rich meals in the morning.

pasta of durum wheat useful features and tips

Pasta durum wheat: calorie (calories, proteins, carbohydrates, fats)

High quality Pasta contains around 70% carbohydrates and more than 11% of plant protein, and some moisture and very little fat. The more protein the better (12-15% - the optimal rate, 10% is too little). Dry pasta enough calories (350 kcal per 100 g of product), nutritional value of boiled significantly lower (up to 125 kcal/100g).

pasta of durum wheat calorie calorie proteins

It is Worth mentioning that the previously described beneficial properties of the paste due to its low glycemic index. But if they are boiled too long, the crystalline structure of the starch will begin to break down, and Ki will increase. This will increase the blood sugar level, which is undesirable. Moreover, overcooked pasta contribute to obesity.

what is the difference between pasta from durum wheat

Note that the pasta from durum wheat have a limited shelf life. Products without additives should be consumed within two years, and color – in the course of the year. That pasta has deteriorated, evidenced by their bitter taste.

Preparation

And finally – a simple recipe. Macaroni from durum wheat is prepared in the following way: in boiling water (1 liter for 100 gr of pasta) add a little salt and a spoon of olive oil. Then pour the pasta. Cooking time should be less than that indicated on the package. It is important to achieve a state of "al dente" (“heart”). Pasta cooked this way will be a little harder than we used to, but will bring much more benefit.


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BE: https://tostpost.com/be/ezha-napo/2140-makarony-z-cverdyh-gatunka-pshan-cy-karysnyya-lasc-vasc-makarony-z-cve.html

DE: https://tostpost.com/de/essen-und-trinken/2138-nudeln-aus-hartweizen-n-tzliche-eigenschaften-nudeln-aus-hartweizen-br.html

ES: https://tostpost.com/es/alimentos-y-bebidas/2143-la-pasta-de-trigo-duro-propiedades-tiles-la-pasta-de-trigo-duro-calor-.html

KK: https://tostpost.com/kk/azy--t-l-k-zh-ne-susyndar/2141-makarondar-bidaydy-atty-s-ryptarynan-paydaly-asietter-makarondar-biday.html

PL: https://tostpost.com/pl/jedzenie-i-picie/2144-makaron-z-pszenicy-durum-przydatne-w-a-ciwo-ci-makaron-z-pszenicy-duru.html

PT: https://tostpost.com/pt/refei-es-e-bebidas/2141-o-macarr-o-de-trigo-duro-de-propriedades-teis-o-macarr-o-de-trigo-duro.html

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UK: https://tostpost.com/uk/zha-napo/2143-makaroni-z-tverdih-sort-v-pshenic-korisn-vlastivost-makaroni-z-tverdih.html






Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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