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Here's how to soften the noodles. Scientists Use it to study the secrets
the ROME - sometimes the passion for food that can ignite the curiosity of the scientists. It might have happened just this in the case of the team of researchers at the University of California at Berkeley (Usa) who has decided to reveal the secrets of one of the main foods of the Italian cuisine: spaghetti. End up in a pot of boiling water turns, in fact, this type of pasta from the fragile sticks do not edible soft and delicious snakes. Well, the study investigated on the mechanisms at the basis of the deformation of the spaghetti during the cooking. The researchers Nathaniel N. Goldberg and Oliver M. O'reilly have identified three 'stages' of a piece of spaghetti in baking: bent, filed, and rolled. The study - which could apply to the IgNobel, the now famous prizes awarded in the Usa to research that make you smile, but also to reflect - it appears to Physical Review E, journal of the American Physical Society.

When they are placed in a pot of boiling water, the spaghetti the first curve, leaning on the edge, then sink to the bottom of the pot, and finally fold in on themselves. A finding that may not surprise too the housekeepers and cooks, but by incorporating these properties into their model, Goldberg and O'reilly were able to replicate with accuracy the behavior of this type of pasta.

The researchers did not stop here: they have tested this model with a single strand of spaghetti soaked for two hours in a pot of water at room temperature. The results confirm the ability of the model to predict the mechanical behavior of this paste. It is, argue the researchers, of knowledge potentially valuable to the field of food production and food science. Future research could examine the deformation of rigatoni or lasagna, suggest the authors of the scientific study, which we imagine fans of pasta and Italian cuisine).

And if now, this dish has conquered the world, after the binges of the holidays to the end of the year it may be useful to the tip of Deborah Tognozzi , biologist nutritionist, a specialist in the application of the Biotech Group Health Uses: Consuming pasta cooked al dente, cooled in the refrigerator and heated later in the pan - he explains - makes the starch more resistant: it lowers the glycemic index of the food and reduce the calories absorbed". Not only that: "the Longer the pasta is al dente - ensures that the expert - the more the glycemic index is low. Also, the spaghetti has less sugar compared to the pasta, to a process of gelatinisation of the starch. And then the spaghetti are a better choice for people on a diet, which you can toss with shrimp and zucchini, or, however, protein and vegetables, to promote satiety and prevent the rise in blood glucose".

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