Comparison of quality characteristics of spaghetti prepared using a computerized micro-extrusion press, a pilot scale press and a commercial pasta press. 222 Comparison of quality characteristics of spaghetti prepared using a computerized micro-extrusion press, a pilot scale press and a commercial pasta press. Laboratory scale pasta processing and drying systems are essential when sample quantity is limited, such as in the evaluation of breeding lines, in small scale research studies, and for studying the impact of novel ingredients. For this reason, a micro-scale computerized extrusion press was developed to simulate commercial extrusion conditions.
Pasta dough is developed and extruded using an electric driven power screw.
Extrusion pressure and speed are computer controlled, which gives the operator control of processing conditions. Pressure is monitored by a load cell located at the base of the press and temperature is monitored by a sensor inserted into the die. The purpose of this study was to compare the quality characteristics of spaghetti processed using the GRL micro-press, a pilot scale press and a commercial press. Spaghetti was prepared using semolina from registered varieties of Canada Western Amber Durum wheat. The micro-scale press design is presented along with a comparison of spaghetti color characteristics and cooked spaghetti textural properties for product prepared using the three processing systems.