Moisture Distributions and Properties of Pasta Prepared or Cooked Under Different Conditions

  • Takenobu Ogawa
  • Shuji AdachiEmail author
Part of the Soft and Biological Matter book series (SOBIMA)


A method using an image processing technique was developed to measure the moisture profile in pasta during its rehydration process. The method has the higher spatial resolution and can measure the lower moisture content than currently used methods. A very unique profile was recognized. Possible reasons for the profile will be discussed. The moisture distributions within pastas prepared at different temperatures were measured by the method, and the water sorption kinetics and texture of the pasta were also measured. The pasta prepared at higher temperature exhibited better textural properties. The effects of cooking temperature or salt concentration in cooking water on the kinetics and properties were also examined for the pastas prepared under different temperature-programmed conditions.


Pasta Moisture distribution Drying Rehydration Water migration 



This study was carried out during the project study of The Cereal Science Consortium by the Graduate School of Agriculture, Kyoto University and the Nisshin Seifun Group, Inc. This study was also supported by a grant from the Japan Society for the Promotion of Science for a research fellow (T.O.).


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© Springer Japan 2017

Authors and Affiliations

  1. 1.Division of Agronomy and Horticultural ScienceGraduate School of Agriculture Kyoto UniversityKyotoJapan
  2. 2.Division of Food Science and BiotechnologyGraduate School of Agriculture, Kyoto UniversityKyotoJapan

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