But if you store your bread in the freezer, you may be getting some additional benefits besides long-lasting storage — ...

Ever wondered why bread goes hard as it stales while cookies like Oreos get softer? Dive into the science of moisture ...

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 ...

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 ...

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, ...

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 ...

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