Neutron scattering explains why gluten-free pasta falls apart (2025)

The article, published in 2025, explains that neutron scattering experiments have revealed why gluten-free pasta often disintegrates during cooking. The research shows that without gluten, the starch and protein molecules in the pasta do not form a strong, interconnected network, leading to a weak structure that cannot hold together. This scientific insight could help manufacturers improve the texture and durability of gluten-free pasta.

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