Pasta refers to food made mainly from flour, there are different kinds of pasta all over the world, China has a long history of noodle snacks, different flavors, a variety of varieties, mainly noodles, steamed bread, rolls, doughnuts, mash, baklava, dumplings, buns, Liangpi, wontons, twist, etc., the Western food has bread, all kinds of baklava and so on.

Pasta, a general term for food made from flour.

Pasta can be categorized into several types of cooking methods, such as steaming, boiling, cooking, frying, baking, deep-frying and stewing. The different methods of production also vary in nutrient loss. Pasta production techniques generally have three steps.

One is stirring, mixing. A few special terms and actions for mixing include:

1. Foaming: solid fats are mixed with the ingredients to produce foam, and mixing should be stopped when the mixture begins to soften or decrease in volume. The amount of air that can be introduced into the fat during mixing is called the foam value of the fat, and the size of the foam value will affect the volume and quality of the cake.

Pasta

2. Stirring: Mixing the various ingredients can be done with the aid of a mixer to create a foamy texture that allows air to be introduced into the dough and extends the gluten.

3. Folding: The mixing action of turning the bottom layer to the top layer, which can be done with a rubber knife, so that the ingredients are evenly mixed and the gluten expands.

4. Knead: Mix the ingredients by hand or with a mixing hook, depending on the degree of gluten expansion. The purpose of dough mixing is to accelerate the flour to absorb water to form gluten through the back and forth of the stirring to destroy the tough film on the surface of the flour, so that the water evenly moistened with flour, the degree of dough stirring in addition to the hand feel and eye observation, there is no other good way to determine the length of time. Generally, the beating process is divided into 6 stages: (1). Rising stage, (2). Rolling phase, (3). Gluten expansion phase, (4). Finishing phase, (5). Stirring process, (6). Gluten interruption.

The second is fermentation and shaping. During the time after the beating, the yeast can ferment to produce carbon dioxide, and this released carbon dioxide is limited by the gluten mesh structure to form air holes, so that the volume of the dough rises. After the basic fermentation, the dough is cut into fixed sizes and rolled. After cutting, the dough loses some of its carbon dioxide, which makes it less pliable, so it is better to shape the dough directly and roll it out, so that the carbon dioxide in the fermentation will also disappear. The purpose of rounding is to form a skin on the surface of the dough to prevent gas from escaping and to make the dough look good. After rounding and intermediate fermentation, the dough is shaped. By shaping, the gas is pressed out of the dough and the internal organization is evened out. After shaping, most of the gas is lost and the gluten loses its softness, so it is necessary to regenerate the gas in the dough to increase the softness of the gluten, so there is a final fermentation step.

Third, making. This is the final step in which the pasta is boiled, steamed, fried, baked, or stewed. Because of the role of heat so that the batter or dough becomes fluffy and easy to digest, while starch, protein heat chemical changes, microorganisms and enzymes are destroyed and stop working, in addition to the skin to produce new compounds, giving the baked goods a special color and aroma.

Historical evolution

The history of ancient Chinese people eating wheat can be traced back to the Neolithic era, initially still eaten as a whole, due to the invention of the stone mill people began to eat flour, the Spring and Autumn period and the Warring States period has appeared in the pastries, the popularity of stone milling in the Eastern Han Dynasty people began to consume a wide range of flour. Since then, with the improvement of cooking utensils and stoves, the raw materials, methods and varieties of Chinese noodle snacks have become more and more abundant, and many popular snacks have appeared, such as dumplings, noodles, ramen, pancakes, siu mai (roasted wheat), spring rolls, Lanxiao, and fried dough, and so on. According to the local products and folk customs, many flavorful snacks with strong local characteristics have evolved.

Pasta is mainly made of flour food, there are different kinds of pasta all over the world, China's noodle snacks have a long history, different flavors, many varieties, mainly noodles, steamed bread, rolls, doughnuts, hemp Shi, biscuits, dumplings, buns, Liangpi, wontons, twist, etc., the Western-style food has bread, all kinds of baked bread, and so on.