How to Reconstitute Dried Coconut

to we consume every day or nearly, in all form to you and in very many prescriptions. To the foreign one they know to us also like the people of the maccheroni or the spaghetti. In the whirling one to run of the life today a simple plate of spaghetti to the tomato remains a fast meal and to the capacity of all. But when is been born the paste? When the human society has begun to consume some? Perhaps in the preistoria, when our ancestors have roughly sfarinato a granaglie fist, they have pasted it with a po' of water and cooked before on roventi stones and, then, in hot water. Historical testimonies The historical testimonies refer to the roman period. Cicerone and Orazio were ghiotti of lagana, plurale of laganon, correspondent to the Greek laganoz: a crushed flour strip not leavend, cooked in water that, to say of several connoisseurs, would correspond to ours lasagne and that it is still present in the kitchen peasant under shape of that flat prelibato constituted from "lagane and ceci". In the "coquinaria De king books" Apicio describe a timballo contained in one lagana shirt. In the Evo Mean to Trabia, in Sicily, in front age to the spread of the Million Marco Polo, a type of paste "to threads" was produced and still today to Palermo it is spoken about vermicelli of Tria. That spaghetti and vermicelli are not Chinese an Arabic invention rather than? Etimologia of the term The same term maccheroni does not have a preciser origin: paste indicated in origin one ripiena, of the type of our ravioli; subsequently with "macaronis" the gnocchetti were designated Sardinian of the type malloredus. Also the filologia has been interested to this word identifying some the Greek origins in macaria, paste of I luff and brodo, or in macar, blessed soul, and therefore food of happy men, made happy. The two terms come used however in confused way end when in the 1700 long paste, trafilata do not enter in the kitchen, the custom and the daily paper of the Neapolitan people, than it definitively identifies it with the name of maccheroni; they sold themselves already cooked to the angle of the roads flavored with the solo know them and pepper, were a poor, simple but fast food and nourishing. From the 1800 long, round, full paste it was connoted with the term "spaghetti". Artistic testimonies Being it enters in the mentality of a population the maccheroni to you could not remain outside from the artistic testimonies. In the 1500 Teofilo Folengo it already composes the those most likeable pages of its maccheronica poetry: a compound of Latin and Italian in Latin desinenze, in which maccheronico it was synonymous of rough, contrapposto to the academic language of the scholars. From then and he for maccheronico one agrees style, way of a little orthodox, confusionario porsi. S enza to want to trace a examination of all the works that deal this argument, ago of need to signal the poema giocoso of Antonio Viviani published in 1824 with the title it "Them Maccheroni": such work is important not only because the several ones are described to you poeticamente are made of the working of the paste, from the flour to the maccherone, but also because for before the time the word appears "spaghetti". From the 1500 Caterina of the Doctors it diffuses in France the use of the paste; ignota the date of introduction in England, but already in 1700 was mentioned in a technical dictionary of that age, to which laughed them also one famous commedia entitled "The Macaoni". To the end of the same century it is diffused also in the United states, introduced thanks to the Jefferson politician, than it had known it and appreciated in a its travel in Italy, becoming some also a good consumer or also and above all thanks to the many already present Italian e'migre's on the ground American. top The members The paste is the simpler and natural food that exists: semola of hard grain and water. Nient' other. Not there is does not know them: to conserve enough the natural drying; not there are points out to you chemical of risen; not there are coloring; the natural yellow of the paste is that one of the sun opportunely absorbed from the grain in maturation. The ties with the grain are tight, and analyzing well, it notices to us that from the chicco to the semola, to the paste the composition is the same one: one does not get lost null the members. Semola grain hard grain Paste Water 13% 12% 12,5% Proteins 11,4% 11% 11,5% Fat people 1,8% 1,9% 1,2% Carbohydrates 72% 72% 74% In the molitura of the grain, since the Biblical times, are separated the bran and for destined to the zootechny. In a crude flour, and therefore in a crude paste, the value of proteins would be higher but the crude fiber, not being absorbed, comes eliminated with insufficient uses. For being able to comprise in correct way the nutrizionale function of the paste a double precisazione becomes necessary that suit and render us concrete the speech. The elements that compose the human body are: Water 65% Proteins 19% Fat people 10% Knows Them Mineral 5% Carbohydrates 1% Such elements confer to the organism measurable energy in calories, for which nourishing itself it means to reconstitute those substances that they have been burnt. Every element brings of the calories in way but more or less balanced, in reason of the substances that it contains, for which us they can be also foods that, to parity of calories, are assimilates to you in deeply various way. I point out more detailed then is prevailed for proteins, the pillars of our cells: in they they are present approximately twenty various amino acids, many of which daily are reconstituted from the organism, than but it is not in a position to produrne nine: the essential amino acids, that they must therefore be introduced in the organism by means of the nutrition. Much premising, we specify that spaghetti or other scondita paste supplies 350 calories for 100 grams. C$r-with regard to its members the starch, that it constitutes the greater percentage in the within of carbohydrates, is an optimal energetic source and is of high digeribilità; equally valid adult person turns out the contribution of proteins concurring to catch up the 2,800 necessary every day calories to one. From the point of view of the calories therefore the paste it is a balanced food, that it becomes also complete, after to have been flavored. From always in fact, also before that the tomato landed in old Europe, the antichi, ancorché fasts of alimentary chemistry, used to flavor maccheroni with honey or the other spezie: the condimento never did not lack is for insaporire the paste is in order to complete of the nutrizionale value; they used especially of the cheese, that it adds the lisina, the essential amino acid of which the pastasciutta he is devoid, creating a complete food; richer condimenti can make of a plate only, as of the rest it was in origin, when the empty pockets did not allow lunches from the several capacities. top The studies on the paste "If you more want living healthier and to along, you nourish yourselves as always the peasants of southern Italy have nourished themselves." "To eat well well and star" of To Keys. Dottor the D.R. Hodgdon, chancellor of the University of New York, President of the medical College of Hannemann and the Hospital of Chicago, in a its relationship to the National Institute American of the alimentary products, recommended to increase the use of the paste integrally (bringing back)"for its digeribilità; ... it moreover nutre vigorous subjecting the apparatus digesting to one the minimal effort; ... it contains a very small trace or it at all does not contain pregiudizievoli substances to the system of is gone blood and to the liver; ... it does not produce urico acid. It constitutes therefore a useful food and favorable for who it suffers from lumbagoes, reumatismi, arteriosclerosis, gotta, diabetes.; For the small the paste is an exceptional food is for the lively nourishing action is for the fast and easy digestion. ... In truth the rimarchevole paste supplies to the organism one sum of vigor and energy. Speaking about paste I refer to a type that he is truly excellent, gained com' is from the rich hard grain of proteico content... The paste for how much is not in rich special iron way, of it contains how much the latte ones, for one hundred calories of nourishing power. Its content in iron is comparable or advanced to that one of the rice, the walnuts, the honey, the juice of grape, the flour of frumento, the walnut of coconut. And then the paste contains supplied phosphorus... more than double than that one from potatoes, once and half in soccer, the same amount or little more in magnesium and not less than six times in solfuro. All these elements are essential... sicchè the maccheroni just because it gives to our such body rich contribution of mineral substances, must take care of as one of foods of greater value to use itself in mixed diet with other alimony. A remarkable increase in nourishing value still is carried from the added one of tomato and cheese; in truth all the vitamins that are known are present...; the vitamin that promotes the antirachitic development or, that one that regulated the digesting mucosa preventing disturbs gastro - internal, the bad nutrition and the anemia or antigastric vitamin, that one that prevents scorbuto and the neuritises or antiscorbutic and antineuritica, all are present ". All it sends back us therefore to the studies lead from the other famous nutrizionista American, prof. the Angel Keys, in the within of the Seven Countries Study in very seven countries of three continents on 12.000 champions comprised between the 40 and 59 years, let alone to the most famous work entitled "To eat well well and star", in which he filler years of studies and experiences conduct not only in the society American but also and above all during its stay in Italy, to Policastro in province of Salerno. It had noticed in fact that the population local peasant was nourished of paste, bread, yields, verdura, very many legumi, optimal oil extravergine of olive, little fish, least meat; these last two voices little affected the feeding for not chosen but for poverty and synonym of poverty their feeding was all, than but it had one fallen back positive incredible: the incidence in gastrointestinal and cardiovascular diseases was the much lowest one that in the society American. Of this it convinced the Commission of the Senate American and nacque therefore the Mediterranean Diet understanding like life rule that is based on the revaluation of the verdure and the products in kind of Mediterranean agriculture, of the pastasciutta flavored with oil and tomato, a lot revalued today in the same American society. top The norm And eccoci hour, in the part relating to the paste of semola of hard grain, to giving one fast past to the norm that disciplines to the working and commerce of the cereals, the sfarinati ones, the bread, and alimentary pastes: law 580 of the 4 July 1967 has been modified from the 9 DPR February 2001, n°187 published on the Official Gazette n. 117 of 22 May 2001 HEAD II - PASTE Art. 6 - Paste 1 They are calls "paste to you of semola of hard grain" and "paste of semolato of hard grain" the products obtained from the trafilazione, lamination and consequent drying of pastes prepares to you respective and exclusively: a) with semola of hard grain and water b) with semolato of hard grain and water 2 "paste of integral semola of hard grain" is called the product obtained from the trafilazione, lamination and consequent drying of paste prepared exclusively with integral semola of hard grain and water. 3 the destined paste to the commerce can be only produced in the types and with the following characteristics: Type and Denomination Humidity max Ashes min Proteins min max Acidity max Paste of semola of Hard Grain 12,50 -- 0,90 10,50 4 semolato Paste of of Hard Grain 12,50 0,90 1,35 11,50 5 Paste of integral semola of Hard Grain 12,50 1,40 1,80 11,50 6 4 But previewed how much from the art. 12, codicils 1 and 4, are prohibited the paste fabrication sand bank prepared with sfarinati of tender grain. 8 the paste produced in other Countries in all or part with sfarinati of tender grain and mail in sale in Italy must bring back one of the following denominations of sale: a) tender grain flour paste, if obtained with sfarinati of tender grain; b) paste of semola of hard grain and tender grain flour, if obtained from the miscelazione of the two products with prevalence of the semola; c) tender grain flour paste semolati and of of hard grain, if obtained from the miscelazione of the two products with prevalence of the tender grain flour. Art. 7 special Pastes 1) It is concurred the special paste production. For special pastes the pastes agree of which to the art. 6 containing alimentary, various ingredients from the sfarinati ones of tender grain, answering to the sanitary norms hygienic. 2) the special pastes must be placed in sale with the denomination "paste of completed semola of hard grain" from the mention of the used ingredient and, in the case more ingredients, than that one or of those characterizing. 3) In case in the preparation of the paste eggs are used, the special paste must answer to requirement previewed from the art. 8 - Paste to the egg. Such it is the norm that regulated the succession of the moments of the pastificazione; it is not outside place however a speech on the quality, technological molitoria and, of the granella, and therefore of the paste. top The qualities of the paste For molitoria quality one agrees agrees the yield in semola of the granella; it is correlated positively to the ettolitrico weight, negatively to the presence of slavatura, pregermination, bianconatura, that is farinosa and not vitrea breach of the cariosside, volpatura, that is imbrunimento of the cariosside, ash content, that is the mineral content of the granella. The technological quality depends on the content in proteins, 12-16% and in particular of the equal gluten to approximately 80% of the total proteico content; from the content in carotenoidi and it is oxidized of the endosperma of the cariosside, that they influence the yellow color and its maintenance. In order to obtain therefore a quality paste, amber shining yellow of the color of the sun, than from cooked is insufficient collosa and has good nerve, accorre an optimal raw materials: semole characterized from elevated proteica percentage, good composition, and elevated contained in carotidei pigments. To beginning of the 800 Bonaiuti already reported that "to Naples the maccheroni they are not never fallen apart, the paste is to granulate and, when they are breaks to you, the inside is diamond". And here one is prevailed right precisazione: between the members they detach the starch and the gluten, on the equilibrium of which depends the "estate of the paste" during the baking. top The starch and the gluten the starch is a present carbohydrate already in the grain for the 60-70%, it in the raw paste is present under grain shape. The gluten (draws its name from the Latin gluten: glue, to which he is similar) therefore com' is is not present in the grain but shape for idratazione, that is when to the semola comes added the water, for interaction of two of 30 present proteins in the grain, the gliadina and the glutenina. During the baking, the starch grain stretches to absorb water, to swell until breaking off itself freeing its content in the water, in contemporary and to the same temperature the two component proteins the gluten, the gliadina and the glutenina, stretch to form a reticulum that withholds the starch impedendogli to disperse itself. He is obvious - and this is also a input to read the labels critically - than a paste to high starch content "it does not resist", it becomes collosa, without nerve during the baking, to the term of which the water will turn out torbid and whitish; a good paste is that one in which the gluten it will have prevented to the starch of disciogliersi, will have conserved the substances, the sapore and the natural consistency of the paste, leaving the cleaned up water much more. top Curiosity And also between estimative cotanti and cotali voice could not lack one dissent. Year 1930 ran when Filippo Tommaso Marinetti in the "Manifesto of the Futurist Kitchen" not only announced publicly l ` starchy food, the pastasciutta, than to its to say, it caused to fiacchezza and pessimism, but still vary plates and moreover in the same document, let alone in the book "published the Futurist Kitchen" in 1932, preached the abolition of the traditional condimenti, politics to table, and, in order to end, of the knife and the fork. The cost of the paste in one normal confection of 500 gr. varies from offering of? 0.33 to? 1.00 and beyond; the quality of all the members who testè we have delineated, the qualitative level of the same working in all its is made affects the final relationship