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 ...

Cereal Research Communications, Vol. 35, No. 2, PROCEEDINGS OF THE VI. ALPS-ADRIA SCIENTIFIC WORKSHOP Obervellach, Austria 30 April–5 May 2007. Part I (June 2007 ...

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In Hangzhou, potstickers aren’t just cooked, they’re engineered. Balancing starch gelatinization and oil thermodynamics, local chefs have mastered a formula that defines perfection in texture. Beneath ...

These Aha! resources are also available in Spanish! A funny thing happens when you add cornstarch to a liquid and heat up the mixture: It gets really, really thick, or viscous. That thickening process ...

In gluten-free baked foods, corn starch may provide such benefits as adding texture, increasing dough and batter viscosity, and improving cell structure and moisture retention. While starch selection ...

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