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Pasta in ONE minute?!

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🍪 James A. McCormick

*The scientific nitty gritty*

-BeMiller, James N., and Roy L. Whistler, eds. Starch: Chemistry and Technology. Academic Press, 2009. https://doi.org/10.1016/C2009-0-02983-3

-Bowler, P., Williams, M. R., & Angold, R. E. (1980). A hypothesis for the morphological changes which occur on heating lenticular wheat starch in water. Starch‐Stärke, 32(6), 186-189. https://doi.org/10.1002/star.19800320603

-Cunin, C., Handschin, S., Walther, P., & Escher, F. (1995). Structural changes of starch during cooking of durum wheat pasta. LWT-Food Science and Technology, 28(3), 323-328. https://doi.org/10.1016/S0023-6438(95)94552-0

-Naber, E. C., & Touchburn, S. P. (1969). Effect of hydration, gelatinization and ball milling of starch on growth and energy utilization by the chick. Poultry Science, 48(5), 1583-1589. https://doi.org/10.3382/ps.0481583

-Ogawa, T., Kobayashi, T., & Adachi, S. (2011). Water sorption kinetics of spaghetti at different temperatures. Food and Bioproducts Processing, 89(2), 135-141. https://doi.org/10.1016/j.fbp.2010.04.004

-Oostergetel, G. T., & van Bruggen, E. F. (1993). The crystalline domains in potato starch granules are arranged in a helical fashion. Carbohydrate Polymers, 21(1), 7-12. https://doi.org/10.1016/0144-8617(93)90110-P

*Good (accessible) references:*

-https://ideasinfood.com/2009/08/15/one-minute-pasta/

-https://www.seriouseats.com/ask-the-food-lab-can-i-start-pasta-in-cold-water

-https://www.seriouseats.com/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab

-https://www.americastestkitchen.com/articles/7181-start-pasta-in-cold-water

-https://en.wikipedia.org/wiki/Pasta_processing

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