Pasta Cooking quality of pasta Pasta is the collective term used to describe Particle size of the semolina is an important products such as macaroni, spaghetti, vermicelli, characteristic: it is recommended that at least 90% noodles etc. which are traditionally made from of the particles should fall between 150 pm and the semolina milled from hard durum wheat (T. 340 pm in size. Particles larger than 340 pm durum) (cf. p. 154 for milling of semo). The impede the activity of enzymes in the dough

The essential process involved in brewing is the conversion of cereal starch into alcohol to make a palatable, intoxicating beverage. Fermen￾tation is mediated by yeasts appropriate to the cereal or cereals involved. Most yeasts used belong to the species Saccharomyces cerevisiae

Primitive man, a nomadic hunter and gatherer of fruits and nuts, started to settle down and abandon his nomadic life when, in Neolithic times, he discovered how to sow the seeds of grasses and, in due time, reap a crop of ‘cereal grains’. With this change in his way of life came the beginnings of civilization which, in western Europe, is based on a diet relying on wheat, wheaten flour, and the baked products made from flour, the principal product being bread

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