Peer review

Six samples of semolina, milled from durum wheats of varying quality, were extruded through Teflon and non-Teflon lined dies. Extruded spaghetti was evaluated for color and cooking quality. The effect of cooking time on cooking quality was also evaluated. Teflon extruded spaghetti had better appearance and cooking quality than its non-Teflon extruded counterpart. Strong gluten, whether in the Teflon or non-Teflon extruded products, improved cooking quality and tolerance to over-cooking. Scanning electron microscopy of the outer surface of dry and cooked spaghetti elucidated, in part, the differences in appearance and cooking quality of the products extruded through both die forms.

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