Influence of selected factors on pasta cooking quality
2003
Dziki, D. | Laskowski, J. | Ziegler, A. (Akademia Rolnicza, Lublin (Poland). Katedra Eksploatacji Maszyn Przemyslu Spozywczego)
The influence of cooking time and pasta diameter on cooking quality of spaghetti and vermicelli were discussed. The results showed a significant positive correlation between diameter of pasta and minimal cooking time. The highest weight increase index was obtained for vermicelli pasta, the lowest for spaghetti. The changes of amount of water absorbed during pasta cooking were described by the regression equation in the function of diameter of pasta and cooking time. As cooking time increased the cooking losses increased too. The highest values of cooking losses were obtained for wermicelli. After overcooking the result showed significant negative correlation between cross section area and cooking losses. The overcooking has a negative influence on sensory evaluation of samples especially for wermicelli
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