Pasta Processed from Sprout Damaged Grain

Pasta Processed from Sprout Damaged Grain
Germination (sprouting) of grain before harvesting can be a problem when rain and cool weather prevent or slow down normal harvesting operations.

Pasta manufacturers are particularly sensitive to using semolina milled from sprouted durum wheat in their pasta processing operations since it can affect end product quality.

Several studies have been conducted of the problems of sprouting terms of pasta quality.

Some general conclusions from those studies indicate that test weight, kernel distribution, protein content, milling performance, pasta color, and cooking quality were not adversely affected by increasing sprout damage.

The only major adverse effect appeared to be higher semolina speck counts and spaghetti shelf stability.

It was noted that sprout damage levels of 4.0% or higher (Falling Numbers of 120 or less) resulted in pasta products having high potential for checking and cracking in storage.

Commercial manufacturers of spaghetti are concerned not only with the problems mentioned above but also with the tendency of spaghetti processed from sprout-damage grain to stretch and fall off the rods during drying.

Because of such concerns a number of US pasta manufacturers will not process pasta form semolina with Falling Numbers less than 300.

Result indicate that pasta can be processed utilizing semolina with Falling Numbers of 250 without any apparent problems, so commercial manufacturer’s use of semolina with values of 350 and higher provided a large margin of safety.
Pasta Processed from Sprout Damaged Grain

Food Irradiation

Food Irradiation
To many consumers, the term irradiated food conjures up visions of radioactive fallout. In truth, irradiation used on approved food does not produce radioactive food but does enhance food safety by reducing or eliminating pathogens, controlling insects or killing parasites.

Irradiation does not use heat and so is sometimes referred to as “cold pasteurization.” Bacteria, mold, fungi, and insects are destroyed as the food moves through a radiant energy field. A small amount of new compounds are formed that are similar to the changes seen in food as it is cooked, pasteurized, frozen, or otherwise prepared. Except for a slight decrease in thiamin, the nutrient content is essentially unchanged. Because irradiation kills any living cells that may be contained in the food, such as in seeds or potatoes, shelf life may be prolonged. For instance, irradiated potatoes do not sprout during storage. However, irradiation does not hide spoilage or eliminate the need for safe food handling; irradiated food can still become contaminated through cross –contamination.

Irradiation is the most extensively studied food processing technique available in the world and is used by 37 countries on more than 40 foods. In well controlled animal and human studies, no adverse health effects have been identified from irradiation. Federal law requires irradiated food to be labeled with the international symbol and state “Treated with irradiation” or “Treated by irradiation.” Research on irradiation as a part of an overall system of ensuring food safety is ongoing.
Food Irradiation