Texture Analysis in Action: New AACC Standard Pasta Blade

A new blade 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).