Using advanced techniques, researchers examined the internal structure of regular and gluten-free spaghetti – straight off the shelf. The results show that gluten has a crucial role in protecting the structure of pasta during cooking.
Scotti used both small-angle neutron scattering and X-rays in the research. These methods make it possible to study foods at the microscopic level – down to a billionth of a metre – and link these findings to product characteristics such as texture, shelf life and glycaemic index.
The new study also concludes that the salt in the pasta water plays a role in the end result.
“Our results show that regular pasta has higher tolerance, or better structural resistance, to less optimal cooking conditions such as being cooked for too long or too much salt being added to the water. So, cooking pasta with the right amount of salt is not just a matter of taste – it also affects the microstructure of the pasta and thus the whole dining experience,” says Andrea Scotti.
https://www.lunduniversity.lu.se/article/new-study-reveals-innermost-secrets-spaghetti
Posted by nohup_me
5 Comments
Cioè hanno fatto uno studio per dimostrare che la quantità di sale nell’acqua influisce sui tempi di cottura? Il prossimo studio riguarderà l’eterno quesito se l’amarezza di un caffè dipende da quanto zucchero ci metti?
Ma Scotti non si occupava di riso? Ok la smetto subito pardon ma non ho resistito 🙂
questi non hanno proprio un cazzo da fare, poracci. grazie per le info.
Dopo il premio IGNobel assegnato per come fare cacio e pepe, sempre più ricercatori si danno alla scienza della pasta.
Invece che GialloZafferano, inizierò a cercare su google scholar.
*”Prendi acqua, metti pasta, accendi foco, trendi minuti”. [cit.]*
[*https://www.youtube.com/watch?v=UL0rdPcqEOc*](https://www.youtube.com/watch?v=UL0rdPcqEOc)