The various aspects concerning pasta quality along the value chain will be presented, focusing on dry pasta. The measurement of pasta quality starts before cooking: color, surface properties, elasticity, and resistance to breakage are the main parameters evaluated on dried state. The evaluation of cooking performances is more complicated due to several modes of cooking and diverse eating habits around the world. Chemical, instrumental, and sensory tests currently used for evaluating pasta quality will be presented, highlighting their strengths and weaknesses.
Pasta: quality testing methods / A. Marti, M.G. D'Egidio, M.A. Pagani - In: Encyclopedia of Food Grains / [a cura di] C.W Wrigley, H. Corke, K. Seetharaman, J. Faubion. - Riedizione. - [s.l] : Wrigley & Corke & Seetharaman & Faubion, 2016. - ISBN 9780123944375. - pp. 161-165
Pasta: quality testing methods
A. Marti
;M.A. PaganiUltimo
2016
Abstract
The various aspects concerning pasta quality along the value chain will be presented, focusing on dry pasta. The measurement of pasta quality starts before cooking: color, surface properties, elasticity, and resistance to breakage are the main parameters evaluated on dried state. The evaluation of cooking performances is more complicated due to several modes of cooking and diverse eating habits around the world. Chemical, instrumental, and sensory tests currently used for evaluating pasta quality will be presented, highlighting their strengths and weaknesses.
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