Research Project: Experimental Pasta Production Using Stone Ground Soft Durum Wheat

Location: Wheat Health, Genetics, and Quality Research

Project Number: 2090-43440-007-015-N
Project Type: Non-Funded Cooperative Agreement

Start Date: Oct 1, 2018
End Date: Sep 30, 2019

Objective:
Evaluate pasta production of stone ground 'Soft Svevo' soft durum wheat.

Approach:
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.