Pasta‐to‐Water Ratio, Hotplate Surface Temperature, and Beaker Material Affect Pasta Cooking Time and Cooked Quality

Abstract

ABSTRACTThree experiments were conducted to determine the influence of hotplate surface temperature (250, 300, 350, and 400°C), pasta‐to‐water ratio, and beaker material (glass versus stainless steel) on the final quality of cooked spaghetti. In all the experiments, 13, 20, 27, 33, and 48 g of pasta were cooked and its final quality measured as cooking loss, cooked weight, and cooked firmness. Cooking time was greater when cooked at 250 than 400°C, with 48 than 13 g of pasta, and with a glass than with a stainless steel vessel. Cooking loss, cooked weight, and cooked firmness were greater when cooked at 400 than 250°C, with 13 than 48 g of pasta, and with a stainless steel than with a glass vessel. Evidence of the effects of hotplate surface temperature, pasta‐to‐water ratio, and beaker material on pasta cooking time and cooked quality suggests that these parameters should be addressed in AACC International Approved Method 66‐50.01.