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 ...

You can make roast potatoes dramatically crispier by parboiling them briefly in water (optionally with a pinch of baking soda ...

The original version of this Article listed incorrect affiliations for Shuo Wang and Les Copeland. The correct affiliations are listed below: Shuo Wang: Research center of Food Science and Human ...

The molecular structure of starches isolated from five jackfruits (M2, M3, M4, M8 and X1) and its relationship with physicochemical properties were investigated. Although they had uniform amylose (AM) ...

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