Project Number: 2090-43440-007-15-N
Project Type: Non-Funded Cooperative Agreement
Start Date: Oct 1, 2018
End Date: Sep 30, 2019
Evaluate pasta production of stone ground 'Soft Svevo' soft durum wheat.
Determine optimum dough water absorption, and then produce various styles of pasta, short goods, long goods, using laboratory pasta press. Evaluate drying regimen of different styles of pasta. Gauge consumer acceptance of dried pasta.