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 ...

The study of starch chemistry and its physicochemical properties encompasses a broad spectrum of research, from the molecular architecture of starch granules to their practical applications in food, ...