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 it comes to bread, staling is one of a cook’s worst enemies. Within only a couple of days, it can turn a perfect loaf into lead — and refrigerating that bread only makes things worse. But staling ...

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 ...

Cooling down your carbs before you eat them may help manage your blood sugar levels. But when it comes to eating leftover pizza, there are better ways to prevent blood sugar spikes.

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, ...

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 ...

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 ...

The humble bowl of leftover rice sitting in your refrigerator might possess surprising health properties that fresh rice cannot claim. This ordinary leftover, often overlooked or discarded, undergoes ...