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.
Read the AACC report in Cereal Foods World
A while ago we found a great article ‘Measuring Pasta Quality Parameters’.
The quality of pasta can be established by measuring a number of its characteristics which are considered the most important pasta quality parameters, such as colour, firmness during cooking and texture properties.
In this article, the methods most commonly used for measuring these parameters are described.
Read this article
For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.
The TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.
No-one understands texture analysis like we do!
To discuss your specific test requirements, click here...
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