Despite this well-known fact, few
studies have dealt with starch organization in GF pasta.
In the late ‘80s, Mestres, Colonna, and Buleon (1988)
investigated the starch network of GF noodles using DSC
and X-rays, and found that new crystalline organizations
were formed as a consequence of starch retrogradation.
Amylose-based structures were present in retrograded
form (B-type) and the good cooking behaviour of rice noodles
was mainly attributed to amylose networks. More
recently, Marti, Seetharaman, and Pagani (2010) and
Marti, Pagani, and Seetharaman (2011a, 2011b) observed
that the average molecular weight of amylose and amylopectin,
as well as their molecular organization within the
granule, affected starch functionality and, consequently,
cooking performance.