The quality of
De Cecco Whole Wheat Pasta
An exceptional aromatic intensity, a bold flavour
without the bitter taste for an unmistakeable Whole Wheat Pasta.
The De Cecco method has always guaranteed premium quality for pasta thanks to the process of slow drying at low temperatures. To date this is what we have claimed- and done.
TODAY, AN EXTERNAL INSTITUTION, ONE OF THE MOST PRESTIGIOUS, ALSO CONFIRMS THIS:
Researchers from the University of Milan have proven that De Cecco’s whole wheat pasta:
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contains wheat germ and is the only one among those studied to possess all the benefits of slow, low-temperature drying
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out of all the tested pasta samples, is the one which best retains the organoleptic and nutritional properties of the semolina
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boasts an intense aroma and bold flavour, without a bitter taste
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to put it simply, is tastier and better retains the natural qualities of the wheat
What do high temperatures
do to pasta?
The term heat damage relates to the changes to the components of pasta during the drying due to the high temperatures.
This results in the loss of organoleptic and nutritional properties.
In order to determine the extent of the heat damage, the quantity of furosine and pyrroline is calculated in the laboratory. High values of these two
substances are an indication of pastas dried at high temperatures, resulting in the desirable nutritional properties (amino acids) being lost.
And how about De Cecco?
The findings of the study carried out by the University of Milan show that significantly lower values of furosine and pyrroline are found in De Cecco pasta.
This proves that low-temperature drying, used by very few,
is perfect for making an excellent pasta,
with the best-preserved nutritional properties.
The researchers of the University of Milan, Department of Food, Nutritional and Environmental Sciences (DeFENS) carried out a study on the main whole wheat pastas sold on the Italian market. The goal of the study was to identify the criteria to define the overall quality of the whole wheat pasta, comparing 10 brands of whole wheat pasta (5 of which are organic), representing 80% of the Italian market.