YOU ASK FREQUENT

1. Which are the main matters cousins to elaborate the nutritional pastes?
Semolina and flour
It dilutes
Vegetable colorings
the and flour. It dilutes.

2. Which are the fundamental amino acids to maintain the resistance of the nutritional pastes?
Gliadina.
Glutenina. This amino acids in the one kneaded form the gluten that you/they behave in a compact way, sticking the starch.

3. What does he/she differ there are between the hard wheat and the soft wheat?
The hard wheat and the soft wheat belong to two different species, although the two species have a seemed aspect, they present remarkable differences, among them the environmental demands, while the soft wheat supports but the warm and arid climates are cultivated in fresh and rainy areas the hard wheat he/she adapts well to the typical climates of the (basin of mediterranean (the south of Italy, Spain and Greece). The content of proteins of the caryopses (the grains that you form the spikes), shows a fundamental difference among the two species, the hard wheat has a tenacious appropriate gluten for the production of pasta, while that of the soft wheat extends better and for that reason it is but appropriate for the typical processes of fermentation of the panificación and pastry shop.

4. What is what gives color to the nutritional pastes?
The natural pigments of the wheat that are in the semolina, can go from the yellow to the red one; also other matters cousins as the eggs, contain important pigments, the color is also obtained starting from vegetable colorings added during the one kneaded.

5. What Integral nutritional pastes is it?
It is a natural pasta elaborated with the help of whole wheat that contributes 10 fiber%, this product it doesn't contain chemical, neither coloring neither preservatives

6. What semolina is it?
It is a flour, the one that gives the consistency to the pasta, contains the two fundamental amino acids to maintain the resistance the gliadina and glutenina.

7. Which are the nutritious groups according to the nutritional pyramid?
Manufacturers 15%: They complete the function of forming the fabrics, organs, bones, teeth, skin and hair. Inside this group we find the milk, the egg, the meats and the fríjol.
Regulators 25%: As their name he/she says it, they regulate all the vital functions and they protect to the organism of illnesses. Here we find fruits and vegetables.
Energy 60%: They contribute necessary energy to carry out the functions of the organism and all the daily activities as thinking, to work or to play. Here they are the rice, the pastas, panela, etc.

8. What Fiber is it?
It is a compound that is in the products of vegetable origin that it cannot be digested by the digestive system, and it cannot be used as energy source, but it completes a very important function in the individual's well-being.

9. What fiber classes do they exist?
Soluble Fiber: He/she is dissolved in water and he/she becomes sticky, they are in pectins, rubbers and mucilages (vegetables and fruits).
Insoluble Fiber: It happens almost unaffected for the digestive system. They are in cellulose and Hemicelulosa (lignina) Integral Cereals.

10. Which are the properties of the fiber?
Capacity and retention of water.
- I kidnap and elimination of salts bilares
- Decrease of the absorption of fatty
- Reception of minerals
- Delay of absorption of CHO, PROT and Fatty.

11. Which are the effects of the fiber in the stomach?
The fiber unchains an increase of the salivation because he/she needs but time of mastication and it causes, therefore a delay in the gastric casting.

12. Which are the effects of the fiber in the intestine?
The fiber contribution in the feeding makes it matured the intestinal hairiness, as well as changes in the size of the same ones. The fiber hurries the I traffic in the large intestine because it increases the fecal mass and this, in turn, it stimulates the propulsion of the grounds that you/they acquire bigger volume and mash consistency.

13. What does it happen if we have fiber deficiency?
I traffic intestinal retard.
I increase of the pressure intraluminal, being able to originate appendicitis and intestinal diverticulosis.
I increase of the pressure intraabdominal that favors the formation of hiatus hernia and hemorrhoids.
I increase of the quantity and activity of carcinogen fecal.
Absorption of increased substances.
Alteration of the digestion and metabolism of the sour biliares.

14. How much is the recommendation of daily fiber?
National cancer institute: 25-35 g / day
10-13 grams of fiber for each 1000 calories.

15. That it is the wheat?
It is the matter it prevails main with which the pastas are elaborated.


16. Which are the illnesses that he/she helps to prevent the fiber consumption?.
Constipation, Diabetes, obesity, hypertension, acne, colon cancer.

17. Why is the integral nutritional paste of dark color?
Their dark color characterizes it to be an integral pasta, since its matter prevails it is the whole wheat grain, including the one saved, it is for this reason that he/she gives him/her its brown color, it is characteristic color of the integral products, it doesn't possess chemical neither preservatives.

18. How is the wheat milled?
The wheat goes by some rollers that break the grains or caryopses. Then a machines divide the fragments according to the size and others classify the fragments according to the weight. Next other rollers and meshes eliminate the one saved and they mill the caryopses that have been whole. Lastly there is a phase of which one obtains the semolina or the flour.

19. Which are the steps to elaborate the nutritional pastes?
1. It mixes: of the semolina with the hot water and flour.
2. Kneaded: it is good to give to the mixture the characteristic due elasticity to the combination of the water with the gluten, this homogenizes the mixture.
3. Extrusion and pressed: the mass is made pass through some tubes of special section, the molds of those that it goes out with the wanted form.
4. Drying: it is divided in two stages the presecado (the product loses water quickly and on the surface of the pasta he/she is formed a fine movie that confers him/her rigidity) and the properly this drying during which is alternated ventilation cycles with hot air and of rest under conditions of more humidity. The times you drying varies in function of the type of it schemes and in the way of the pasta. Stage of the stabilization.
5. Cooling and storage: They are made in atmosphere with temperature and controlled humidity.

20. During as much as time you can conserve the nutritional pastes?
The pasta you can conserve during long time if he/she stays in a place with appropriate ventilation and temperature and the packing is not open neither broken. It can last up to 8 months.

21. As the pasta it should be conserved?
The pasta should be conserved during long time if he/she stays in a dry place and the packing that it is not open, neither broken, with appropriate ventilation and temperature and far from other products that can be infestación source.


22. What is the gluten?
The semolina this constituted, mainly for starch (around 70%), proteins of the 12 to 13% and it dilutes (12%) from the technological point of view the proteins but important of the wheat they are those of reservation glutenina and gliadina. In presence of water these proteins unite among if and they form a net denominated complex gluten.
During the phase of having kneaded when the semolina mixes with the water the gluteninas and the gliadinas they form the net of gluten that retains the particles of starch hydrate if it is compared to the mass with a construction work we can say that the granules of starch are as the bricks and that the gluten is the mass that the subject one.


23. What is a carbohydrate?
They are the best fuel for our cells. The possibility to store energy under form of sugars is limited and in presence of big quantities of glucose, the organism transforms it into fat.

24. Does the pasta put on weight?
Obviously a plate of pasta contains many carbohydrates and therefore it is adapted for the diet of the sportsmen, in fact because it is derived of the cereals, it is very important to consume the quantities that it describes the nutritional pyramid, additional to this accompanied by not abusing of the sauces and condiments, all the products if we consume them in excess it doesn't put on weight.


25. Why is the integral pasta recommended the diabetics?
Because he/she helps to regulate the levels of sugar and insulin in the blood.

26. Which is the function of the carbohydrates?
It contributes short term energy, it provides 4 kcal for gram, this energy can be stored in form of hepatic or muscular glucógeno by means of the transformation in fat and to be used when the body needs energy.
They impede that proteins and fats are employees as source of energetics of the nervous system, for what carbohydrates should be ingested every day.


27. For that the digestion is important?
When we eat foods like bread, meats and vegetables, these they are not in a shape that the body can take advantage to be nurtured. The foods and drinks that we consume should become molecules but small of nutritious before being absorbed toward the blood and transported to the cells of the whole body. The digestion is the process by means of the one which the foods and drinks break down in their parts but small so that the body can use them as energy source, and to form and to feed the cells.

28. As it is digested the foods?
The digestion understands the mixture of the foods, its step through the digestive tract and the chemical decomposition of the big molecules in molecules but small. It begins in the mouth, when we chew and we eat and, it finishes in the small intestine. The chemical process varies depending on the food class a little.

29. How is the digestion regulated?
A characteristic of the I separate digestive it is that it contains their own regulators. The main hormones that control the functions of the digestive system take place and they liberate starting from cells of the mucous one of the stomach and of the small intestine. These hormones pass to the blood that waters the digestive system, they go until the heart, they circulate for the arteries and they return to the digestive system where you/they stimulate the production of the digestive juices and they provoke the movement of the organs.

30. Mention the components of a wheat grain
Endosperma, epidermis, hipodermis, germ, of there they are derived the mogolla, the one saved, the wheat germ.

31. What does he/she differ there are between the semolina and the flour?
The semolina is the gluten of the wheat it is the protein, the one that gives it consistency and elasticity to the pasta and it provides the yellow color and the flour is but it dies and white it is the carbohydrate.


32. What food is it?
It is all product of natural or elaborated origin that contains substances nutritious chemical calls, besides own elements that give him/her characteristic individual.

33. That it is feeding?
It is the process of selection of foods, fruit of the readiness and each individual's learning that it allows him/her to compose their daily portion and to fraction it throughout the day of agreement with their habits and personal conditions.

34. What does he/she differ there are between food and Feeding?
Foods are all of natural (apple) or elaborated (soda) origin, and the feeding is to be conciente of choosing a healthy product according to my diet or alimentary régime.

35. What nutrition is it?
It is the process for the one which the human organism taking of the foods the indispensable nutrients to maintain a good health.

36. What are the nutrients?
They are all the organic and inorganic substances that are in the foods and that to complete functions you specify in the organism, they are indispensable to maintain the health.

37. What proteins are they?
They are those organic substances made up of amino acids whose main function is to form, fabrics, hormones and other indispensable substances for the growth.

38. Are there allergic People to the nutritional pastes?
If. The celiacos and those that suffer of dermatitis herpetiforme are the allergic ones to the gluten of the wheat and they should not ingest it.

39. Is the pasta a slight" "plate or a complete "plates?
A plate of pasta is a complete food, like it often happens it is seasoned with a prepared sauce with vegetables, carneo, fish or cheeses, ingredients that balance the carbohydrates of the pasta with proteins, fatty, fibers and mineral salts. With simple sauces as the tomato sauce a plate of pasta is a slight plate.

40. What is the Nutritional pyramid?
The nutritional pyramid is a graph of common use that illustrates the components of a balanced diet. The foods are contained by types of foods according to the daily recommended doses; those that can waste away in big quantities like the manufacturers with 60% are in the base of the pyramid and in the summit the regulators and manufacturers with 15% and 25%.


41. Which is the quantity of appropriate pasta for an adult? And for a boy?
The nutritionists recommend a portion of 80 grams for an adult and from 50 to 60 grams for a boy from 5 to 10 years.


42. What charts of Nutrition are they?
In each product Gavassa, chart of nutritional values calculated by the size of the portion appears.


43. Are there allergic people to the nutritional pastes?
If. The celiacos and those that suffer of dermatitis herpetiforme are allergic to the gluten of the wheat and they should not ingest it.

44. Why should he/she eat up the nutritional pastes "to the one it jags" truth that is is but easy to digest?
It is said that the pasta too much cooked is but difficult to digest because the granules of starch break up with the cooking excess and they are less attackable for the gastric juice, on the other hand the pasta "to the one jags" it requires a mastication and a salivation but lingering and for that reason, it is possible that it is but easy to digest although there are not scientific studies that confirm it.

45. Is the pasta a slight plate or a complete plate?
A plate of pasta is a complete food if like it often happens it is seasoned with a prepared sauce with vegetables, meats, fish or cheeses, ingredients that balance the carbohydrates of the pasta with proteins, fatty, fibers and mineral salts, a plate of pasta is a very slight plate.


46. To what age can you begin to eat nutritional pastes?
A precise age doesn't exist starting from which can eat up pasta, neither neither contraindications are known from that point of view. If the format is even adapted those but small they can eat a good plate of pasta.

47. Can the pasta freeze?
It is possible to freeze a cooked plate, that is to say, a semimanufactured plate provided that the freezing and unfreezing are made correctly, according to the norms higienicosanitarias for example, if a plate of pastas seasoned with a sauce made with milky products freezes or it defrosts in an incorrect way, it will lose their properties organolépticas and its structure will become but easy, however with him previously mentioned.

48. Can they be left in water the pastas in the refrigerator of one day for another?
No. Because it loses their properties, additional to this it usually happens that you apelmazen.

49. Which is the ideal process of cooking?
It is necessary to achieve a fair balance among the salt, the pasta and the water and for it is enough to use the rule of the 10/100/1000: for 100 gr of pasta 1 liter of water and 10 grams of salt are needed. This provides they make that:
1 - the pasta moves freely while it boils and don't stick (when being moisturized) 100 grams of pasta he/she dries off they transform into 200-300 grams and the initial volume is duplicated.
2 - when the pasta (that this to ambient temperature) throws in the water boiling (100 C), the temperature of this drop, for that reason seeks advice to be able to increase the flame so that the water boils quickly again: The gluten begins to coagulate to the 60 grades and the pasta swells as the starch leaves moisturizing.

50. How and when is it necessary to add the salt?
The salt one must add when the water begins to boil if the water is salted before, slow but to boil, when adding the pasta, the salt must be totally dissolved, alone this way, the salt penetrates with the water in the pasta and this it is salted in an uniform way.

51. Which is the necessary time of cooking so that the nutritional paste is the one it jags?
The time of cooking varies according to the format and Gavassa appears in all the packings of pasta:

Thin / Integral Spaguetti: 12 minutes of cooking.
Spaguetti: Thick 30 minutes of cooking


52. how does it recognize the cooking grade easily?
If he/she intersects a spaguetti while you this cooking, in the center a white (the raw center) point is observed that leaves making but small as the cooking advances. The ideal moment to drain the pasta is when the white point has disappeared.


53. How the quantity of appropriate pasta is measured'
The portion for person is from 80 to 100 grams of pasta, it is suggested to weigh the pasta, because other empiric measures, as handfuls, spoonfuls or cups cannot be applied accurately due to the variety of formats.


54. How is it necessary to drain the nutritional pastes?
It is necessary to remember that the pasta continues cooking while he/she slips, it is decorated and it is served, some techniques exist to interrupt the cooking (to toss him/her dilutes cold) but it is recommended to make all the operations it but quick possible.

55. Can it spend the pasta under a jet of cold water after having drained it?
He/she seeks advice to pass the pasta quickly under a jet of cold water if you allows to eliminate the superficial starch before adding him/her a condiment with a lot of oil to impede the pieces of pasta they stick among if.


56. Can you reheat the cooked nutritional pastes?
It is sometimes necessary to cook the pasta in advance to save time, the result is good if he/she has a cooler or maría bathroom, that is to say, a recipient full with cold water in which submerges the recipient with the drained pasta so that the cooking is interrupted.

57. Can one add oil to the water while you this cooking the nutritional pastes?
In principle, the oil is good to prevent that the pasta sticks, but it is an operation that you toward with the pasta that is elaborated with flour and few eggs, and it was used to make layers, as Lasagña in this cases, the pasta spread to stick during the cooking and for that reason oil was added.


58. What is the padded nutritional pastes?
As their name it indicates it the padded pasta it is a wrapping of pasta with some filler type in their interior. The external layer this fact with fresh eggs and semolina of hard wheat and he/she doesn't spend while one cooks. Diverse type of chopped padded meat, cheese or vegetables exist.

59. During how long can you conserve the nutritional paste? And how should it be conserved?
The pasta you can conserve during long time if he/she stays in a dry place and the packing is not open neither broken, with appropriate ventilation and temperature and far from other products that can be infestación source.

60. How must you conserve a packing of nutritional paste once open?
The heat, the humidity and the lack of hygiene are the worse non alone enemies of the pasta but of all the cereals of those derived of the flour and of the vegetables, since they can favor the appearance of insects. Gavassa advises to conserve the pasta in fresh and dry places far from foods that can attract the insects (rice, dry vegetables, fresh vegetables) once open the product should wear out at one time short wise, otherwise he/she should stay in a plastic sealed bag that it avoids the contact with the environment.

Are 61.Que a starch?
It is a polysaccharide or hydrate of complex carbon or composed by long chains of you sugar simple or monosaccharides, as the glucose the plants accumulate it as reservation substances and it is in big quantities of seeds, tubers, constitute the main source of hydrates of carbon and therefore of energy of the human feeding, the cereals, the vegetables and their derived contain great quantity of starch.

62. What does it mean calories?
It is an unit of measure of the heat, it represents the quantity of heat that should give to a gram of distilled water so that to atmospheric pressure it passes from 14.5C to 15.5 C, you some with more frequency a multiple the kilocalorie that is equal to 1000 calories among other magnitudes allows to express the energy expense of the human body.

63. what are the fats?
They are our main energy reservation, the absorbed energy excess although he/she has entered in form of you sugar or proteins accumulate in form of fat and it forms the fabric it forms of fat and it forms the fabric fatty, great part of this fat it is distributed in a layer under the skin and it is good to isolate under in a layer with the skin and it is good to isolate the body and to maintain constant their temperature.

64. How is the pasta cooked?
It is important to cook the pasta the quantity of water, it should be of 1 liter of water for each 100 grams of pasta to which is added when boiling for not slowing it uses 2 spoonfuls of salt for each liter. The pasta should be added later of 1 or 2 minutes, adding oil leaves that the sauce adheres to well to the pasta and so that the pasta doesn't stick, to frequently revolve the pasta and if it is long lifting it in portions with a fork preferably wooden, the time of cooking should be measured since it begins again to boil after having added the pasta.

65. What are the black points that you/they sometimes see each other in the nutritional pastes?
The caripside, the wheat grain, is milled to obtain the semolina and the mill is good to separate the internal part of the grain, but abundant that the external part, formed by teguments (Layers of cells, rich in cellulose lignina, with a coloration dark-fiber) while the internal part is of color yellow amber. The mill has as objective these tegument particles and the semolina is not a sign of bad quality but a genuine product.


66. What does he/she differ there are between dry pasta and fresh nutritional pastes?
The Italian Law denominates dry pasta to the product with less than 12.5% of humidity and fresh pasta to the one that has an inferior humidity to 30%.

67. Why do we use as matter the cared wheat it prevails and not the national one?
Because the floors of they are not capable to cultivate the wheat, the wheat is cultivated in cold climates, preferably the Canadian, what demonstrates us of the quality of the wheat is the gluten.

68. What is it an it marks?
A mark takes the form of a symbolic structure created by a signature to represent a group of informations on a product service or group of products. This construction generically consists on a name with a certain typography a logotype, visual images, symbols or mental concepts that frequently distinguish to the product or service a mark have the connotations of the promise of the product, the point of differentiation of the product or service.

69. Why is it important that the sportsmen consummate Integral nutritional pastes?
Because it contributes fiber and they are the best energy source, also for their quick digestion it allows him/her to compete without presenting fullness.