Many pasta processors say high levels of sprout damage cause production problems such as uneven extrusion, strand stretching, and irregularities in drying, i.e., checking or cracking of strands during storage. The last effect, but probably the most unpleasant to consumers and food services, is that the pasta cannot withstand overcooking and becomes soft or mushy. Most people like their pasta with a bit of bite or al dente. All of these effects increase with higher percentages of sprout damage. According to the Official Grain Grading Guide the following is the proper way to assess sprouted kernels.
Kernels show clear evidence of growth in the germ area.
The bran is noticeably split over the germ from apparent growth. The germ is missing and there is apparent greyish discolouration normally attributable to sprouting. The germ, though intact, appears distinctly swollen as a result of sprouting activity. If a kernel has a slightly swollen germ or the bran is split, but there is no apparent sprouting activity, and if there are other sprouted kernels in the sample then the kernel is sprouted. 100 g Procedures 1.