Retrogradation sounds like a nostalgic move from a retro fashion show, but in the quiet chemistry of our everyday foods, it is a small rebellion of starch molecules. This phenomenon occurs when ...

Refrigerating bread accelerates staling due to starch retrogradation, impacting texture. Refrigeration leads to faster onset of staleness, tough texture, and absorption of odors, affecting flavor ...

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” and ...

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 ...