A new study from RWTH Aachen University and the European Spallation Source has revealed thrilling breakthroughs in the nanostructure of spaghetti. Led by Andrea Scotti and Judith Houston, the research outlines why gluten-free varieties tend to fall apart. The team collaborated with Nathan Cowieson from Diamond’s B21 beamline and Greg Smith of ISIS. In order to compare gluten and gluten-free pasta, they did the experiments using very advanced techniques such as small-angle neutron and X-ray scattering. These findings were recently published in the peer-reviewed academic journal Food Hydrocolloids.
The Collaborative Research Effort
This groundbreaking study required an interdisciplinary approach, pooling knowledge from many different scientific fields. Andrea Scotti and Judith Houston led the initiatives at RWTH Aachen University and ESS. At the same time, Nathan Cowieson and Greg Smith contributed their unique talents gained through experience working at the Diamond and ISIS facilities. Scientists from the Institut Laue Langevin were deeply involved in the pioneering study. Their initial ideas on the proposal and followed through with their deep knowledge of neutron scattering methods.
The team wanted to zero in on the structural differences between traditional spaghetti and gluten-free substitutes. They analyzed the nanostructure to reveal how these changes impact the cooking process. They wanted to get a sense of the structural integrity of the pasta as a whole. This research showcases the necessity for collaboration across institutions to further the fields of food science, especially in studying intricate materials.
Neutron Scattering Techniques
Researchers employed small-angle neutron scattering (SANS) to gain a deeper look at the spaghetti’s microstructure. For the neutron experiments, the artists prepared spaghetti in D2O (heavy water) in one of ISIS’s laboratories. Before any analysis, they carefully cut the cooked spaghetti down into small pieces for close examination.
This experimental model helped them identify how gluten makes pasta so al dente when cooked under a variety of conditions. We found that gluten-containing spaghetti is much more forgiving to variations in water temperature and cooking time. Compared to its glutenous counterpart, it has a much higher tendency to fall apart.
Implications of the Findings
This research is more than just how we buy our food. Food science and industry It has significant implications for food science and the industry. Exploring the macro- and micro-structural characteristics of pasta could greatly improve gluten-free recipes. These two offerings are becoming increasingly popular choices for consumers with dietary restrictions.
The study found that its key property, gluten, serves an all-important purpose of holding spaghetti’s structural integrity together. By pinpointing these traits, food manufacturers can discover new opportunities to create improved products that replicate the delicious features of conventional pasta. The study’s published results are available online as of 8 September 2025 and can be viewed in full via DOI 10.1016/j.foodhyd.2025.111855.