New blade for new pasta firmness standard

Cooked Pasta Quality Firmness Rig attached to Texture Analyser

Our new Cooked Pasta Quality Firmness Rig has been developed after extensive work carried out by a set of collaborators to improve the AACC method for cooked pasta quality/firmness measurement.

Whilst the existing blade (which is in accordance with AACC Standard method 66-50.01) will still be available, this new blade is to be used in accordance with the improved AACC standard method (66-52.01).

This method was approved in March 2019 by the AACCI from the study of methods for measuring spaghetti fully cooked time (FCT) and cooked spaghetti firmness. Absolute peak force, area to absolute peak force, total downstroke area, and total positive area are measured using this method.

The methods have been approved as AACCI Approved Methods 66-51.01 (sample preparation) and 66-52.01 (sample measurement), respectively, after the collaborative study showed high reproducibility between labs testing the same samples.

Learn more about pasta quality testing from the Cereals & Grains Association