METHODS
SHORTCUTS
ABOUT
FAQ
SUBSCRIBE
Methods Home
All Methods
Methods eXtras
Propose a Method
Cite a Method
Technical Committees
Archived Methods
Standards Affiliations
Suppliers Guide
Check Sample Program
Harmonized Methods
AACC International Approved Methods -AACC Method 66-41.01. Macro Scale Pasta Processing

AACC International Approved Methods

Semolina, Pasta, and Noodle Quality

AACCI Method 66-41.01
Macro Scale Pasta Processing

VIEW METHOD

Objective
This method describes a laboratory-scale procedure for the preparation of about 1.5-10 kg of spaghetti using either semolina or flour. It is designed for making spaghetti with a laboratory-scale extruder that simulates conventional pasta processing. This methodology could be useful for research applications, product development, or quality assessment purposes. For color and cooking quality evaluation procedures, see the references.