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.