Cereal Chem 40:231 - 240.  |  VIEW ARTICLE

Improved Method for Testing Macaroni Products.

A. Holliger. Copyright 1963 by the American Association of Cereal Chemists, Inc. 

An apparatus is described which permits measurement of the mechanical properties of both uncooked and cooked spaghetti. Stretching and bending tests of a variety of cooked and uncooked samples are reported. It could be shown that addition of eggs during production has a great effect upon cooking qualities of spaghetti.