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AACC International Approved Methods -AACC Method 66-50.01. Pasta and Noodle Cooking Quality -- Firmness

AACC International Approved Methods

Semolina, Pasta, and Noodle Quality

AACCI Method 66-50.01
Pasta and Noodle Cooking Quality -- Firmness

VIEW METHOD

Objective
Firmness of cooked pasta is a primary quality characteristic. This method provides an objective basis for evaluating the firmness of cooked pasta and Asian noodles. It is applicable to spaghetti, noodles, and other pasta shapes having a uniform, solid cross section. Procedures to determine cooking time and solids lost to cooking water are also described.