Scientists found that gluten is key to spaghetti’s strength, acting like a microscopic safety net that prevents disintegration. Advanced imaging revealed how gluten-free pasta collapses more easily unless cooked perfectly. Salt, too, plays a structural role beyond flavor. The findings could help improve gluten-free products for better cooking performance and texture.
Source: https://www.sciencedaily.com/releases/2 ... 224848.htm
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