Strong gluten with high elastic recovery gives higher protein content and better quality pasta.
Milling performance of the wheat is very important, the proportion of semolina that can be extracted from wheat plays an important role in pasta making.
Yellow color is another desirable trait for good quality pasta products. Lipoxygenase activity has a significant correlation with final yellow pigment in the pasta products.
Degree of cooking:
Pasta products could be described as uncooked (precooked), partially cooked or fully cooked.
Traditionally, pasta products are prepared in uncooked state, because dry uncooked pasta can be stored at room temperature for long periods.
Pasta cooking Quality:
The appearance and texture of pasta should be acceptable after cooking it should have a pleasing flavor and mouth feel when eaten.
Pasta strands should not break a part or release excess solids into cooking water, should not be sticky but exhibit some firmness.
Participants