EFFECTS OF COOKING WATER COMPOSITION ON STICKINESS AND COOKING LOSS OF SPAGHETTI

The effects of cooking water composition on stickiness and cooking los s of spaghetti made from durum and common wheat were examined using se ven cooking waters varying in mineral content. Water hardness was calc ulated as 1.7-512 ppm of CaCO3. With the exception of deionized water, all cooking waters had values around pH 7.7. Regardless of the cookin g water used, spaghetti made from common wheat was stickier than spagh etti made from durum wheat, and both were stickier when cooked in tap, well, or formulated waters (F3 and F4). The two spaghetti types showe d similar cooking losses, except when cooked in well water. Spaghetti made from durum wheat did not appear to be as affected by the hardness of the well water as the spaghetti made from common wheat. These find ings confirm the need to use a standardized cooking water when compari ng results from one test session to another or from one laboratory to another.