Pasta and Spaghetti Attachments

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Any of the texture analyser range can be used for the product tests 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.

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

Light Knife Blade

Pasta Firmness / Stickiness Rig

Spaghetti Flexure Rig

Light Knife Blade
The standard AACC (16-50)
pasta Firmness blade.

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

Mini Kramer Ottawa

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 the TA.XT2i, TA.XTplus, TA.XTExpress 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.

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Light Knife Blade The standard AACC (16-50) pasta Firmness blade.	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.

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