TY  - JA
AU  - Dexter,J.E.
AU  - Matsuo,R.R.
AU  - Morgan,B.C.
TI  - Spaghetti stickiness:  Some factors influencing stickiness and relationship to other cooking quality characteristics
PY  - 1983///
KW  - Cereal flours
KW  - Cereal products
KW  - Pasta
KW  - Stickiness
KW  - Triticum durum
N1  - Tables, references p. 1551
N2  - Abstract: The stickiness of spaghetti processed from a wide range of raw materials was compared when dried by conventional low (LT) and high (HT) temperature processes and cooked in water at various degrees of hardness. CookedHT spaghetti generally had less stickiness, greater resiliency and firmness, andless cooking loss than LT spaghetti. Stickiness and cooking loss increased as cooking water hardness increased, and were influenced by cultivar, wheat class, raw material granulation, and protein content (but not by sprout damage). Stickiness was significantly correlated with cooking loss, cooked weight and degree of swelling, and noodle
T2  - Journal of Food Science
ER  -