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Is al dente good, or is it better to cook for longer or shorter time? The question is relevant also from a nutritional point of view. Indeed, cooking affects: High temperature dried pasta has an advantage during cooking because, even if the starch quickly gelatinizes, the protein network is already ready to hold it, preventing the pasta from becoming sticky.Īccording to some studies, however, high temperature drying is currently not always carried out by the producers in order to minimize or, if possible, avoid the so-called thermal damage, and in particular the decrease in the bioavailability of lysine, an essential amino acid. In this case, during cooking the starch gelatinizes, and the protein network (already formed) holds it. In case of high temperature drying with low humidity (indicatively less than 20%), instead, during the process the protein network is formed while the starch, due to the low humidity, does not gelatinize. It does not store any personal data.If pasta drying takes place in the so-called traditional way, that is, at a temperature approximately equal to or below 55 ☌, the dry pasta obtained has a structure very similar to that of the original durum wheat semolina. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
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When logged off, AlDente now behaves the same as if it would be closed
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