How to soften spaghetti – the spectrum of science

It speaks to the popularity of spaghetti that experts have been scientifically grappling with the behavior of thin sticks of pasta for decades. A few years ago, the question posed by physicist Richard Feynman (1918-1988) why spaghetti is so hard to break was answered. In most cases, the result is not two parts, but three or sometimes more. From a culinary point of view, however, raw spaghetti isn’t exactly one of the most interesting foods. But now research has also taken a look at cooked pasta. 2020 features two engineering scholars from UC Berkeley Introduce a model describing the mechanisms of transition, in which spaghetti bars change from the stationary state to the elastic state and back again.

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