Whether you prefer your spaghetti al dente or soothingly soft, it can be difficult to achieve perfection at home. Many of us will have experienced our pasta disintegrating into a beige mush – particularly for gluten-free alternatives.
So how much water and salt do you really need, and how long do you cook it for if you want optimal results? What’s more, how should you amend your cooking process when using gluten-free pasta? A recent study my colleagues and I conducted, published in Food Hydrocolloids, has provided answers by unveiling the physics behind the cooking process.
Turning to the Diamond light source, the UK’s national synchrotron (a circular particle accelerator) facility, we studied the scattering of X-rays off pasta (at low angles) to uncover its internal structure. Then we went to Isis and to the Institute Laue Langevin, which are neutron facilities in the UK and France, and used neutrons (which make up the atomic nucleus along with protons) to shed light on the microstructure of regular and gluten-free spaghetti under different cooking conditions.
