Join us as we pull back the curtain on pasta's signature bite. We trace how durum wheat proteins—glutenins and gliadins—form a resilient cage, how extrusion aligns strands, and why high-temperature drying welds them together. We'll see how this engineered structure slows starch swelling in boiling water, giving that al dente bite and a gentler glycemic response.

Note:  This podcast was AI-generated, and sometimes AI can make mistakes.  Please double-check any critical information.

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