BLUF (Bottom Line Up Front) “Checking” (micro-cracking) is a catastrophic structural failure in dried pasta caused by differential internal stresses. […]
The Thermodynamics of Pasta Glass Transition (Tg) in Amorphous Polymers Read Post »
(Bottom Line Up Front) Gluten-free (GF) flours lack the gliadin-glutenin protein network required for viscoelasticity. To replicate the “al dente”
Hydrocolloid in Gluten-Free Pasta: Engineering the “Fake” Gluten Network Read Post »
I think most of us have opened a box of spaghetti or penne without ever wondering what went into making
How Pasta Is Manufactured in This Industrial Era Read Post »
