New Math Model Describes Swelling, Elasticity and Adhesion of Pasta as It Cooks

In new analysis, a staff of researchers on the University of Illinois at Urbana-Champaign has documented how pasta — composed of starch granules — swells and softens as a operate of the cooking period, water temperature, and the addition of salt. They’ve mixed measurements of various pasta parameters to unravel quite a lot of equations to […]