Researchers at Lund University have discovered that gluten acts as a microscopic safety net in regular spaghetti, preventing it from disintegrating during boiling. Their study, using advanced imaging techniques, also highlights salt's structural influence beyond flavor enhancement. The findings aim to improve gluten-free pasta alternatives.
In a recent study published in Food Hydrocolloids, scientists explored why spaghetti maintains its firmness when boiled. The key factor, they found, is gluten, which provides vital structural support. By analyzing store-bought regular and gluten-free spaghetti with small-angle neutron scattering and X-ray techniques, the team examined structures down to a billionth of a meter.
"We were able to show that the gluten in regular spaghetti acts as a safety net that preserves the starch. The gluten-free pasta, which contains an artificial matrix, only works optimally under exactly the right cooking conditions—otherwise the structure easily falls apart," explains Andrea Scotti, senior lecturer in physical chemistry at Lund University.
The research revealed that regular pasta exhibits higher tolerance to suboptimal cooking, such as overcooking or excessive salt. Salt influences the microstructure, affecting texture and the overall dining experience. "Our results show that regular pasta has higher tolerance, or better structural resistance, to less optimal cooking conditions such as being cooked for too long or too much salt being added to the water. So, cooking pasta with the right amount of salt is not just a matter of taste—it also affects the microstructure of the pasta and thus the whole dining experience," says Scotti.
Looking ahead, the team plans to investigate more pasta varieties, production methods, and simulate digestion to understand structural changes in the stomach. "With demand for gluten-free alternatives increasing, we hope that our methods can help develop more durable and nutritious products that stand up to the demands placed on them by both the cooking process and by consumers," adds Scotti.
The study was conducted in collaboration with Judith Houston, lead instrument scientist for the LoKI instrument at the European Spallation Source in Lund, Sweden, and scientists from the Institut Laue-Langevin in France, Diamond Light Source, and ISIS Neutron and Muon Source in the UK. The journal reference is J.E. Houston et al., Food Hydrocolloids, 2026; 172: 111855, DOI: 10.1016/j.foodhyd.2025.111855.