o Breaking strength of dry pasta

o Flexure testing of dry pasta


o Cooked Pasta Firmness Determination – AACC Method

o Cooked Pasta Shapes – Firmness Determination

o Surface stickiness of cooked pasta

o Tensile testing of cooked pasta


Pasta and Rice Testing



 light-knife-blade  pasta-firmness-stickiness-rig  spaghetti-flexure-rig
Light Knife Blade
The standard AACC (16-50)
pasta Firmness blade.
Pasta Firmness/ 
Stickiness Rig
Used to measure the firmness
and stickiness of cooked pasta.
Spaghetti Flexure Rig
This rig measures the compression
and flexure characteristics of
uncooked spaghetti.
 spaghett-noodle-tensile-rig  kramer-shear-cell-5  mini-kramer-ottawa-cell
Tensile Rig
Used to perform break strength
and elasticity measurements on
both noodle and spaghetti samples.
Kramer Shear Cell
This rig performs a bulk
compression/shearing test,
particularly useful when trying
to assess the firmness of cooked
pasta shapes.
Mini Kramer/Ottawa Cell
Particularly suited to reduce the
force of bulk shearing/compression
of multi particle products.
 noodle-loop-tensile  rice-rig
Noodle Loop Tensile Rig
and Cutter
This rig allows preparation of
sheeted pasta/noodles for
subsequent measurement of
extensibility and tensile strength.
Rice Extrusion Rig*
Used to determine rice kernel resistance to extrusion after cooking according to ISO standard 11747.

*Community Registered Design

The Texture Analyser Range

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Typical measurements include:

  • AACC (16-50) standard method
  • Firmness: can be used to monitor effects of texture due to change of ingredients, formulation or processing parameters
  • Strength of uncooked pasta: which would have implications for transport stability
  • Strength of cooked pasta: giving an indication of the "bite" on consumption
  • Stickiness of cooked pasta: which would give an idea of the amount of starch released and, therefore, information on the structural properties and recipe formulation.
  • Tensile Strength
  • Extensibility
  • Flexure: dry spaghetti
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