Cereal Chem. 70:417-423   |  VIEW ARTICLE

Textural Optimization of Spaghetti Using Response Surface Methodology: Effects of Drying Temperature and Durum Protein Level.

L. J. Malcolmson, R. R. Matsuo, and R. Balshaw. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

The effects of durum protein level and spaghetti drying temperature on cooked spaghetti quality were investigated using response surface methodology. Five drying temperatures (40, 60, 70, 80, and 90 C) and seven durum semolina protein levels (11-17%) were examined. Firmness and compressibility of both optimally cooked and overcooked spaghetti were primarily affected by protein level, whereas elasticity was mainly affected by drying temperature. Cooking loss of optimally cooked spaghetti was primarily influenced by protein level, whereas cooking loss of overcooked spaghetti was influenced by both variables. To produce spaghetti of comparable commercial quality, drying temperatures greater than 60 C were required for low-protein semolina. At protein levels greater than 14%, satisfactory spaghetti quality could be produced using a drying temperature of 50 C.