Pasta & Asian Noodle Texture

SMS and TTC have worked with universities and government research institutions to develop test methods and fixtures for quantifying pasta and pasta related products. These methods have often migrated very well into companies that manufacture those products and as a results pasta manufacturers worldwide have standardised their food product testing using the TA.XT2i and TA.XTPlus Texture Analysers.

Among the parameters that are commonly tested with regard to pasta testing are:

  • The firmness of all forms of pasta and asian noodles
  • The strength of uncooked pasta:
  • The stickiness of pasta
  • the tensile strength and cohesive strength of pasta
  • The flexibility and extensibility of pasta
  • The extrudeability of uncooked pasta mix
  • the springiness, cohesiveness and resilience of pasta products (particularly most asian noodles)

An enormous body of published work exists for testing pasta and noodles. Some are listed in the food published papers tab, but any literature search will indicate the popularity of the instrument for such testing. We would be pleased to provide references within the pasta and noodle industry upon request and discuss which probes and fixtures would be suitable for your applications.