Effects of moisture content and temperature of spaghetti on their mechanical properties Original Research Article

The mechanical properties of spaghetti were determined as a function of water content at different temperatures (20, 40, 60, or 80 °C). The mechanical properties of pasta were evaluated by an empirical test and characterized by the apparent strength and apparent relaxation coefficients. The fresh spaghetti (at 45% water db) behave as a visco-plastic and soft product. The dry spaghetti (at 10% water db) behave as an elastic and rigid product. An abrupt mechanical transition separates the fresh state and the dry state. This transition depends either from water content and temperature of pasta. A sigmoid model was used to describe this transition as a function of moisture content and/or temperature. The transition of mechanical properties for spaghetti was nearly superimposed with the glass transition temperature of wheat durum semolina. An apparent “time–temperature–water content” superposition showed that an increase in temperature or in water content induces a plasticizing effect on mechanical properties of spaghetti.