Speaker
Description
High quality gluten-free food alternatives are increasingly sort after as supplements for people requiring diets with low glycaemic indexes. The challenge to produce alternatives with high enough quality to meet consumer demands. Structure at the nanoscale is highly related to the texture, quality, mouthfeel of the final product. Here, we perform for the first time a structural characterisation of commercially-available gluten-free pasta combining small-angle x-ray and neutron scattering, and compare to the analogous regular gluten-containing pasta variety. We show how the pasta structure depends on cooking times, salt content in the cooking water, and mechanical processing. This study is the first step for a structural characterization of commercially-available pasta, moving forward the classic in vitro model system used so far to achieve information on the relation between pasta microstructure and its digestibility.
