The Chemistry Behind Pasta: From Wheat to 'Al Dente'
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4 min read
Pasta, a culinary staple around the world, undergoes a dramatic chemical transformation when cooked, turning from a hard, brittle form into a soft, malleable delight. This process is not a simple softening but a complex interplay of starch and protein molecules reacting with heat and water, creating the structure and texture we know and love.
