What Happens to Pasta’s Starch When It Cools in the Refrigerator?
Freshly cooked pasta contains 8.03 g of resistant starch per 100 g — one night of refrigeration pushes that to 12.88 g, a 60% jump that survives reheating. Cooked pasta physically restructures its starch molecules during refrigeration, converting digestible carbohydrate into resistant starch that the small intestine cannot break down. That is not a metaphor. … Read more