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Flour and pasta review analysis

PastaArt3

In Italy, food security is entrusted primarily to the official control activities carried out by the Ministry of health, with its central and peripheral offices, and by the regions and autonomous provinces of Trento and Bolzano, through their local structures.

The official control of food and beverage industry aims to verify and ensure compliance of the products in question to the provisions aimed at preventing risks to public health.

The analyses represent an important tool to evaluate the level of safety and food hygiene.

Art. 20 DPR July 22, 1982 n. 571, refers to analysis of samples of flour, pasta and canned vegetables and declares the INRAN responsible for these audits .

The production and marketing of flours is regulated by law n. 187 D.P.R of February 9, 2001 and in floury analysis are essentially evaluated parameters that are used for the classification of wheat flours (moisture, ash, protein content).

Flours are classified into: wheat flour (wheat flour, wheat flour); flour of durum (durum wheat or semolina granulated simply wheat semolina or just granulated sugar, whole semolina of hard wheat semolina wholemeal, or simply whole wheat flour).

The pasta products and features to meet the requirements described in the first term of goods of July 4, 1967, n. 580, subsequently revised with the speech of February 9, 2001, n. 187. They are classified into: semolina pasta (or granulated sugar) of durum wheat, products obtained by drawing, rolling and consequent drying of slurries prepared respectively and exclusively with semolina granulated sugar or wheat semolina and water; special pasta, made with semolina and containing additional allowed as food ingredients: vegetables (spinach, tomato), gluten, malt or various fillings (vegetables, meat, cheese, eggs, fish, mushrooms); egg pasta; dried pasta; wholemeal pasta; dietary pastes; fresh pastries and stabilized.

The audit analysis of pasta, sugar, canned vegetables and soft drinks are performed by the National Institute of Nutrition in Rome.

Research material:

http://nut.entecra.it/410/analisi_di_revisione_di_sfarinati_e_paste_alimentari.html

http://nut.entecra.it/411/analisi_di_revisione_di_zuccheri_conserve_vegetali_ed_analcolici.html










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