Yes, You Should Add Salt to Your Pasta Water. Here’s Why.
Not only does salt impart flavor but it limits the gelatinization of starch, that initial stage when the starch granules ...
Medscape7d
Gluten Sensitivity
Baking then sets the shape of a multitude of baked products through protein denaturation and gelatinization of the starch component. Plant breeding has improved the 'gluten strength' of wheat ...