The method of determination of the penetration of water is mainly applied to determine the amount of water penetration in pasta and similar food products. Said food products are first boiled and filtered, then the filtrate is dehydrated and dried in the oven. The weight loss is then determined by weighing. This gives the amount of the substance that has passed through the lost water.

If the amount of substance obtained into the water obtained as a result of the analysis is more than 8 percent, pasta is considered low quality. Pasta is considered to be of good quality if the amount of substance passed into the water is between 6 and 8 and pasta is of good quality if the percentage is lower than 6.

There are many parameters that affect the quality of pasta. Many factors, from the quality of wheat, the quality of semolina from wheat and the quality of pasta from semolina, affect the quality of pasta. For example, the amount of impurities contained in wheat, the degree of wheat, hectoliter weight, glassy grain properties, grain size distribution, the ash content of the factors such as the factors affecting the quality of wheat. Factors affecting the quality of semolina are grain size (granulation), number of spots and spots, high ash content, protein content and gluten quality.

Finally, the factors affecting the quality of the pasta, appearance, fragility, cooking quality, adhesion level, hardness, flexibility and the total amount of organic matter contained.

In addition to all these properties, the amount of substance left in the pasta during cooking is also important in terms of its ability to preserve its nutritional properties.

Among the analyzes carried out in the authorized laboratories within the scope of physical analyzes is the determination of the amount of substance transferred to the water. During these studies, standards and general test methods published by local and foreign organizations are followed. In this way, reliable and unbiased results are obtained. The standard considered in these studies is:

• TS 1620 Pasta