Several electron microscopy (EM) complementary techniques (scanning electron microscopy, freeze-fracturing and thin-sectioning) have been applied in the ultrastructural study of spaghetti.
Experimental spaghetti have been produced starting from two semolinas from the same wheat cultivar and using a low temperature (LT) and very high temperature (VHT) drying schemes.
Cooking quality of these products was not related to the quantity of the main components present in semolina. however, the drying conditions (temperature and humidity) and the nature of the cooking water greatly influenced cooking characteristics.
The three EM techniques were used to detected differences in protein and starch organization in relationship to spaghetti quality. Structural differences present in the uncooked product were more evident after cooking. in particular, in each high quality spaghetti, interesting macromolecular arrangements were always found inside starch granules. These new structures, which were dramatically promoted by VHT drying, exhibited an exceptional resistance to alpha-amylase digestion.
Pagani, M. A.; Gallant, D. J.; Bouchet, B.; and Resmini, P.
"Ultrastructure of Cooked Spaghetti,"
Food Structure: Vol. 5
, Article 14.
Available at: http://digitalcommons.usu.edu/foodmicrostructure/vol5/iss1/14