The Al Dente Code: How Pasta Gets That Perfect Chew

Join us as we pull back the curtain on pasta's signature bite. We trace how durum wheat proteins—glutenins and gliadins—form a resilient cage, how extrusion aligns strands, and why high-temperature drying welds them together. We'll see how this engineered structure slows starch swelling in boiling water, giving that al dente bite and a gentler glycemic response.

Note:  This podcast was AI-generated, and sometimes AI can make mistakes.  Please double-check any critical information.

Sponsored by Embersilk LLC