Description
Pasta baking is a dry‑heat process that gelatinizes starches and denatures proteins to produce a firm, browned dish.
Technical
During baking, starch granules absorb moisture and swell at 70–80 °C, then gelatinize, while proteins unfold around 80–100 °C, creating a cohesive matrix. The Maillard reaction between reducing sugars and amino acids begins at 140–165 °C, producing melanoidins that give browned edges and complex flavor notes.
Science
Primary Reaction
Starch gelatinization and protein denaturation under dry heat
Sensory Profile
Aroma ()
brownednuttysavorycaramelizedtoastedearthybutteryherbaceouscheesyroasted