Why During pasta manufacturing there are white spots in pasta?

There are several possible reasons for the presence of white spots in pasta during manufacturing:

Starch granules: Pasta is made from durum wheat flour, which contains starch granules. During the pasta-making process, these starch granules absorb water and swell, becoming gelatinized and forming a continuous matrix that gives pasta its structure and texture. However, if the pasta dough is not properly mixed or kneaded, some starch granules may remain unabsorbed and appear as white spots in the finished product.

Air pockets: During the extrusion process, air can become trapped in the pasta dough, forming small air pockets. These air pockets can scatter light, creating the appearance of white spots. Proper vacuum degassing of the dough before extrusion can help minimize the formation of air pockets.

Improper drying: Pasta undergoes a drying process after extrusion to reduce its moisture content and make it shelf-stable. If the drying process is not controlled properly, the pasta may not dry evenly, resulting in localized areas of higher moisture content that appear as white spots.

Mineral deposits: The water used in pasta manufacturing may contain dissolved minerals, such as calcium and magnesium. These minerals can precipitate out during the drying process, forming small white crystals on the surface of the pasta.

Mold or yeast growth: If the pasta is not properly stored after production, it can become contaminated with mold or yeast. These microorganisms can produce white colonies or spots on the pasta surface.

To minimize the occurrence of white spots in pasta, manufacturers employ various quality control measures, including proper mixing and kneading of the dough, effective vacuum degassing, precise temperature and humidity control during drying, and careful monitoring of the production environment to prevent microbial contamination.