High Temperature Drying: Effect on Spaghetti Properties

Abstract

ABSTRACT 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.