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High Temperature Drying: Effect on Spaghetti Properties
Author(s) -
DEXTER J. E.,
MATSUO R. R.,
MORGAN B. C.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04476.x
Subject(s) - food science , chemistry , materials science
The characteristics of spaghetti produced from two high temperature (HT) drying cycles, one featuring HT at the initial stages of drying (HT‐A) and one featuring HT during the latter stages of drying (HT‐B) were compared to spaghetti produced by low temperature (LT) drying. Both HT cycles had the advantage of greatly reduced drying time. In addition HT‐A spaghetti exhibited much enhanced color intensity compared to LT spaghetti. Although HT‐A spaghetti cooking properties were marginally inferior to LT spaghetti, cooking quality was still satisfactory. Spaghetti from HT‐B was equal to or better than LT spaghetti in color quality while also exhibiting improved strand strength and superior cooking properties.