Macaroni from solid wheat varieties: useful properties. Macaroni from durum wheat: caloric content

Macaroni from durum wheat Became known in the world thanks to the Italians. True, there is an opinion that they were invented by no means on the Apennine peninsula, but in distant China, and got to Europe thanks to the traveler Marco Polo. Anyway, the advantages of this product were appreciated: at present the average Italian consumes about 26 kg of macaroni per year. The achievements of Russians are much more modest. How is this explained? First of all, the fact that in our country this product needs rehabilitation. Even in the Soviet era, pasta became a symbol of the crisis and associated with poverty. They were cheap and could be stored for a long time, so they stocked up in advance. Prepared such pasta, as a rule, without special frills. And they, alas, really contributed to completeness, as they were made from poor-quality flour.

Raw material characteristics

Nowadays this product is gradually being rehabilitated, mainly thanks to the fashion for Italian cuisine. It has already been proved that pasta from durum wheat When properly prepared, do not harm the figure. Moreover, they are even used in dietary nutrition. But what is meant by the term "hard grades"?

The fact is that a widespread agricultural crop - wheat - is divided into soft and hard. The latter in our country is grown in the Orenburg and Saratov regions, as well as in the Altai. Only such wheat is suitable for making macaroni flour, since it contains a high percentage of gluten and nutrients. Starch, which is part of its composition, is distinguished by its crystalline structure, which does not break down either during grinding or during cooking. Macaroni from durum wheat Are easily assimilated food products and permanently provide the human body with energy.

What is the reason for the complexity of the "rehabilitation" of pasta in Russia?

As already mentioned, in our country Pasta from hard wheat varieties are produced in very small quantities. This is explained by the fact that the cost of raw materials is unreasonably high, and the purchase prices for grain do not suit farmers. In addition, hard wheat requires special climatic conditions, and the process of its processing is complicated and laborious. That is why high-quality pasta, sold in domestic stores, is mainly of foreign origin and is not as cheap as we would like. But still they should be given preference, if only because they do not boil and taste, than Russian analogies can not boast.

A choice with knowledge of the matter

In order not to waste money, one must have an idea of the difference between macaroni from hard wheat varieties and less-quality products. First, a good product is never sold by weight. Look for bundles with a transparent "window". Secondly, keep in mind that the correct pasta is prepared from the highest grade flour and water. To create colored products use natural dyes (for example, beet juice). The presence of other ingredients is undesirable. On the packaging it should be written that the products are made from wheat flour "Group A" or belong to the "1st class". Also a good sign are the following inscriptions: "durum" (durum), "semolina di grano duro". And, finally, a good recommendation is the producer's assurance that the pasta "is made exclusively from hard wheat". Products of Group B (from soft wheat) and B (from baking flour) should be avoided: they are useless.

Definition of quality in appearance

Whatever was written on the packaging, before buying macaroni from durum wheat, you should evaluate them "by eye". The really high-quality products are very elastic: they easily bend, but it's not so easy to break them. Make sure that there are no crumbled macaroni in the package (box): fragility indicates low-grade raw materials. Products, regardless of their shape, should be smooth and even. Their color can vary from creamy to amber-yellow. If the pasta is very light or dirty gray, when making them, for sure, flour was used from soft varieties or even ordinary baking flour. Too rich yellow color of the products gives the use of dye. Abroad, the popular color pasta is popular: it is often bought for children. But they are prepared with natural coloring substances: spinach, beet or carrot juice, turmeric. Of course, all these additives must be listed on the packaging in the "Composition" section. As for the "suspicious" inclusions, there is no need to fear dark points on the pasta: these are just the remains of the grain envelope. But the presence of white indicates that at the first stage of the preparation of the product, the dough was poorly mixed.

Species diversity

Italians distinguish a huge number of varieties of pasta. They are classified in form. Without going into details, consider some of the most popular types of pasta. Macaroni from hard wheat varieties can be long (spaghetti, bukattini, fettuccini, tagliatelle), short (feathers, vermicelli, horns), figured (asterisks, farfalle, shells). Also distinguish soup products. They, as a rule, have the form of wheels, ringlets, rice grains and have the ability not to be boiled for a long time, despite the small size. Good pasta for soup does not stick together and do not cloud the broth. Finally, it is worth mentioning products for stuffing or baking. These are cannelloni (large diameter tubules), giant shells and lasagna sheets. Such pasta is not pre-brewed: they soften directly in the oven, soaking with the juice of the filling. All of the above products differ from each other only in form, but not in content.

Macaroni from durum wheat: useful properties and advice By use

Bodybuilders and athletes engaged in cyclical sports will confirm that properly prepared pasta contributes to the restoration of body energy reserves and (if desired) to an increase in muscle volume. As is known, macaroni consist mainly of "slow" carbohydrates, which are absorbed by a person gradually and provide a pleasant feeling of satiety. Therefore, they can be used for weight loss (in this case, a specific diet is combined with physical exertion). Bodybuilders use macaroni in the mass gain phase (muscular, of course), and cyclists, runners and skiers after the competitions must visit the "paste-party" to make up for the energy reserves. Nutritionists recommend eating carbohydrate-rich meals in the morning.

Macaroni from durum wheat: calorie (calories, proteins, carbohydrates, fats)

High quality pasta contains about 70% of carbohydrates and more than 11% of plant proteins, as well as some moisture and a very small percentage of fat. The more protein, the better (12-15% - the optimal figure, 10% - too little). Dry pasta is high in calories (up to 350 kcal per 100 g of product), the food value of cooked is much lower (up to 125 kcal / 100 g).

It is worth mentioning that the previously described useful properties of the paste are explained by its low glycemic index. But if you cook them too long, the crystal structure of the starch will begin to break down, and the GI will increase. This will lead to increased blood sugar, which is undesirable. Moreover, digested macaroni contribute to obesity.

Note that pasta from durum wheat has a limited shelf life. Products without additives should be consumed within two years, and colored - within a year. The fact that the pasta soured, shows their bitter aftertaste.

Features of preparation

And finally - the simplest recipe. Macaroni boiled from solid varieties of wheat are prepared as follows: in boiling water (from the rate of 1 liter per 100 gr of pasta) add a little salt and a spoonful of olive oil. Then pour the pasta. The cooking time should be less than that indicated on the package. It is important to achieve the state of "al dente" ("on the teeth"). Pasta cooked this way, will be a little tougher than we used to, but will bring much more benefits.