Description
Lard incorporation alters gluten network formation and starch gelatinization for tender pasta.
Technical
Pork fat (primarily triglycerides) physically interferes with gluten cross-linking while forming lipid-starch complexes that reduce starch retrogradation. The palmitic and oleic acids in lard create a discontinuous protein matrix.
Culinary Significance
Produces pasta with superior mouthfeel - silky texture with reduced dough elasticity, particularly valued in eggless formats like tonnarelli.
Science
Primary Reaction
Lipid-gluten interaction
Parameters
Temperature
20°C optimal
16°C to 24°C range
Time
90 minutes
30 minutes – 3 hours
Equipment
Marble work surface (maintains cool temperature)Bronze dies (for extruded formats)