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AACC Approved Methods of Analysis, 11th Edition -AACC Method 66-42.01. Micro Scale Pasta Processing

AACC Approved Methods of Analysis, 11th Edition

Semolina, Pasta, and Noodle Quality

AACC Method 66-42.01
Micro Scale Pasta Processing

VIEW METHOD

Objective
This small-scale laboratory processing procedure is used to prepare spaghetti from a 50-g sample of semolina or flour. It is designed for making spaghetti only when small amounts of semolina or flour preclude the use of larger conventional pasta processing equipment. The method is especially useful for research purposes, including quality evaluation of plant breeders' durum lines. For color and cooking quality evaluation procedures, see the references.