Chapter 17- Flour & Flour Mixes

Chapter 17- Flour & Flour Mixes - NTR 307 Chapter...

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10/4/10 Pasta o Drum wheat: hard wheat, high protein content Semolina (coarsely- ground drum wheat) o Water o Sometimes egg yolk (egg noodles) o Pasta dough extruded through disks (dies) of different shapes and then dried Copper dies give pasta a rough, textured, surface which holds onto sauce better than the smooth surface produced from tougher, Teflon dies But copper dies are soft and wear out quickly 5 types of pasta styles o Strings- best for olive oil based sauces o Ribbons- best for butter/cream sauces o Tubes- Best for cheese/heavy sauces o Shapes- best for heavy sauces/the deeper the ridges the more sauce they can hold o Micro pastas- best for broth/soups Types of Pasta o Egg Noodle: have eggs added o Whole wheat: From whole wheat flour o Flavored: Vegetable purees or herbs added o Fanciful: shapes such as dinosaurs, alphabets, etc. o High Protein: has soy flour, whey, or dairy added o Fresh: hasn’t been dried as much (refrigerated) o o Sobo noodles- buckwheat flour o Rice noodles- rice flour 1
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Chapter 17- Flour & Flour Mixes - NTR 307 Chapter...

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