GIFSQ Tools · Module 06 — Bakery, Pasta, Breakfast Cereals & Snacks · Tool 114 of 500
Measure pasta cooking loss: the solids that escape into the cooking water, plus the water the pasta takes up while cooking.
Try sample values — fills the form with the worked example below.
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Cooking loss (%)
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Water uptake (%)
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Cooked / dry weight ratio
Equation: Cooking loss (%) = dried solids in the cooking water ÷ dry pasta weight × 100. Water uptake (%) = (cooked weight − dry weight) ÷ dry weight × 100. Cooked / dry ratio = cooked weight ÷ dry weight.
Method: AACC 66-50.01, Pasta and Noodle Cooking Quality: cook a weighed sample in boiling water, drain, weigh the cooked pasta, and dry the cooking water to a constant weight to find the solids lost.
Assumptions: all cooking water is collected and dried; the cooked pasta is drained the same way each time.
Limitations: loss rises with cooking time, so compare only samples cooked for the same time; overcooked pasta reads much higher.
Rounding: loss, uptake and ratio to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: AACC 66-50.01, Pasta and Noodle Cooking Quality: cook a weighed sample in boiling water, drain, weigh the cooked pasta, and dry the cooking water to a constant weight to find the solids lost.
Assumptions: all cooking water is collected and dried; the cooked pasta is drained the same way each time.
Limitations: loss rises with cooking time, so compare only samples cooked for the same time; overcooked pasta reads much higher.
Rounding: loss, uptake and ratio to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: 100 g dry pasta cooks to 240 g, with 6 g of solids in the water. Cooking loss = 6 ÷ 100 × 100 = 6.00%; water uptake = 140.00%; cooked / dry ratio = 2.40.
Enter values above to see results.
Good pasta loses under 7% of its solids in cooking; over 10% is poor. Cooked weight is usually 2.2–2.6 times the dry weight. Tool 114 of 500 — GIFSQ
