Pasta Product Testing Attachments

TA.XTplus Texture Analyser

All of the texture analyser range can be used for testing the products listed below. A selection of special attachments and typical measurements are also shown which are commonly used in this application area.  However, this does not show the complete range of attachments available for the testing of pasta products.  Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion, cutting/shearing.

TA.HDplus Texture Analyser

Light Knife Blade The standard AACC (16-50) pasta Firmness blade	Typical measurements include: AACC (16-50) standard method Firmness: can be used to monitor effects of texture due to change of ingredients, formulation or processing parameters Strength of uncooked pasta: which would have implications for transport stability Strength of cooked pasta: giving an indication of the "bite" on consumption Stickiness of cooked pasta: which would give an idea of the amount of starch released and, therefore, information on the structural properties and recipe formulation. Tensile Strength Extensibility Flexure: dry spaghetti	Pasta Firmness / Stickiness Rig Used to measure the Firmness and Stickiness of cooked pasta.
Spaghetti Flexure Rig This rig measures the compression and flexure characteristics of uncooked spaghetti which is of interest when investigating possible inherent weaknesses due to sprout damage of the durum wheat or incorrect drying procedures.		Spaghetti / Noodle Tensile Rig  Used to perform break strength and elasticity measurements on both noodle and spaghetti samples. The roller design ensures that the sample is not split or cut during the test and that the break occurs along the extended part of the sample.
Kramer Shear Cell This rig performs a bulk/compression shearing test, particularly useful when trying to assess the firmness of cooked pasta shapes		Mini Kramer/Ottawa cell Particularly suited to reduce the force of bulk shearing/ compression of multi particle products

Application Studies are available for the testing of PASTA products using either the TA.XT2i, TA.XTplus or TA.HDplus texture analysers. In addition, scientific papers have been published which reference the use of the TA.XT2i/TA.XTplus/TA.HDplus in the testing of PASTA  products. Click here for paper titles and citation details.