Mathematical model describes swelling, elasticity, adhesion of noodles as they cook — ScienceDaily

Written by on April 13, 2022

Achieving the perfect al dente texture for a pasta noodle can be tough. Noodles can take different times to fully cook, and different recipes call for different amounts of salt to be added. To boot, sometimes noodles will stick to each other or the saucepan.

In Physics of Fluids, by AIP Publishing, researchers from the United States examined how pasta swells, softens, and becomes sticky as it takes up water. They combined measurements of pasta parameters, such as expansion, bending rigidity, and water content to solve a variety of equations to form a . . .

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