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 ...

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

Retrogradation is a process in which food starches, after cooking and cooling, crystallize to become resistant to digestion. The conversion reduces the digestible calories and increases health ...

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 ...

As interest in potato starch increases due to clean label pressures, US scientists report that the gelling and paste-forming properties of starch from sweet potatoes can be controlled by using amino ...