Mission: ImPASTAble 8 | The Pursuit Of Viscoelasticity
The Sporkful
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What Is Gluten Free Pasta?
Alexandra martin is an associate professor in sira science technology at the university of milan. She studies different grains, their chemistry and how to manipulate them to make better gluten free products. Professor marcy explains that starch does its own changing when water and heat get involved, it gelatinizes. The best are lagoons, like peas, lentils and chick peas, because they are high in protein.
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