Ever wondered why bread goes hard as it stales while cookies like Oreos get softer? Dive into the science of moisture ...

There’s nothing like a fresh-baked cookie: crisp on the edges and chewy in the center. And science can explain why. The minute cookies and other baked goods like bread and cake exit the oven, a ...

This can significantly impact your blood sugar management and digestion.

image: If you want to make the fluffiest bread possible, you’re going to need to use chemistry. This week, we explore the science behind starch gelatinization, a phenomenon found in Chinese “tangzhong ...

When bread becomes stale, it loses its soft, fresh texture and becomes dry and hard. As it happens, this isn’t just because it dries out. Staling is mainly caused by a process called starch ...

In a recent review published in the journal Frontiers in Nutrition, a group of authors examined the health benefits of resistant starch (RS). It assessed the impact of food processing methods on its ...