HT Pasta

What is HT Pasta?

HT (High Temperature) Pasta is dried at 90 °C temperatures and then evaluated in relation to various quality parameters.

The pre-cooking of this range means it is suitable for cold rehydration, and for use in pasta salads, with out the need for any heating or cooking.

The use of higher temperatures resulted in improved cooking quality; the surface of the pasta processed at HT also showed a more intense yellow colour (yellow index).

Higher drying temperatures also result in increased amounts of protein insoluble in acetic acid. A strong, highly significant correlation was found between the amount of insoluble proteins in semolina and the quality scores of HT-dried spaghetti.

What is HT and HT++ Pasta?

HT (High Temperature) Pasta is dried at 90 °C temperatures and then evaluated in relation to various quality parameters.

The use of higher temperatures resulted in improved cooking quality; the surface of the pasta processed at HT also showed a more intense yellow colour (yellow index).

Higher drying temperatures also result in increased amounts of protein insoluble in acetic acid. A strong, highly significant correlation was found between the amount of insoluble proteins in semolina and the quality scores of HT-dried spaghetti.

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