Pasta Testing

Any of the texture analyser range can be used for the product tests listed below. A selection of special attachments and typical measurements are also shown which are commonly used in this application area. However, this does not show the complete range of attachments available for the testing of pasta products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion, cutting/shearing. Typical measurements include: AACC (16-50) standard method Firmness: can be used to monitor effects of texture due to change of ingredients, formulation or processing parameters Strength of uncooked pasta: which would have implications for transport stability Strength of cooked pasta: giving an indication of the "bite" on consumption Stickiness of cooked pasta: which would give an idea of the amount of starch released and, therefore, information on the structural properties and recipe formulation. Tensile Strength Extensibility Flexure: dry spaghetti

For more information on Pasta Testing talk to Stable Micro Systems Ltd