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66 Semolina, Pasta, and Noodle Quality Methods

66-20.01 Determination of Granularity of Semolina and Farina: Sieving Method

Granularity of a ground material, such as semolina or farina, is the particle distribution of the material, which can be determined by a system of sieving. Data are reported as the weight of material remaining on a specified sieve or sieves after sieving for a standard time, expressed as a percentage of the original weight of the sample. For certain purposes, the weight of material passing through a specified sieve or sieves may also be used, expressed in the same way.

66-41.01 Macro Scale Pasta Processing

This method describes a laboratory-scale procedure for the preparation of about 1.5-10 kg of spaghetti using either semolina or flour. It is designed for making spaghetti with a laboratory-scale extruder that simulates conventional pasta processing. This methodology could be useful for research applications, product development, or quality assessment purposes. For color and cooking quality evaluation procedures, see the references.

66-42.01 Micro Scale Pasta Processing

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.

66-50.01 Pasta and Noodle Cooking Quality—Firmness

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.

66-51.01 Fully Cooked Time of Spaghetti

To determine the time necessary to “fully cook a spaghetti sample” in order to determine spaghetti firmness. In this method, spaghetti strands are placed into rapidly boiling water. After approximately 6 min (depending on the diameter of the spaghetti and altitude) three strands are removed, placed between Perspex slides, and squashed. These are viewed against a black background to determine whether a starchy white core through the center of the strands is present. This process is repeated every 30 s. The fully cooked time is the time it takes to cook the spaghetti until this starchy white core is no longer visible. From a sensory perspective, this method could result in overcooked spaghetti.

66-52.01 Determination of Cooked Spaghetti Firmness

The firmness of cooked spaghetti is a primary quality characteristic measured to assess the texture of the cooked product. This method provides an objective basis for evaluating the firmness of cooked spaghetti.

66-60.01 Guidelines for Making and Cooking Japanese Udon Noodles

These guidelines are used to produce udon noodles made from wheat cultivars milled to 60% flour extraction. They outline a general procedure for noodle making and cooking only (1,2). Subsequent testing might include objective measurements (e.g., color and color stability and firmness of cooked noodles) as well as subjective assessments (e.g., sensory evaluation of noodle color and texture). It should be noted that highly trained panels are required for sensory evaluations.

66-65.01 Guidelines for Making Japanese Ramen Noodles

These guidelines are intended as a standardized procedure for producing Ramen noodles made from wheat cultivars milled to 60% flour extraction. They outline general procedures for noodle making and cooking only (1,2). Subsequent testing might include objective measurements (e.g., color, color stability, and firmness of cooked noodles) as well as subjective assessments (sensory evaluation of noodle color and texture). It should be noted that highly trained panels are required for sensory evaluation.