This is why the Food Innovation Centre is located in a University.
Microscopic bubbles in noodle dough could have implications for science ranging from the quality of your ramen to your future heart surgery, according to a member of a University of Manitoba research team that found them.
Martin Scanlon, associate dean of research for the faculty of agricultural and food sciences, says looking at a sheet of noodle dough with the Canadian Light Source — the brightest light in Canada, housed at the University of Saskatchewan — was a “hail Mary.”
They were using the equipment anyway for other research and decided to try it on noodle dough, too.
READ THE FULL ARTICLE AT: https://www.cbc.ca/news/canada/manitoba/bubbles-noodles-study-1.4538199