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Learn how cooling starchy foods can alter their calorie content and impact digestion through the process of retrogradation.

Retrogradation sounds like a nostalgic move from a retro fashion show, but in the quiet chemistry of our everyday foods, it is a small rebellion of starch molecules. This phenomenon occurs when ...

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 ...

Bakers need to be aware that “more is not better” when it comes to enzyme usage. There are amylases designed to assist with ...

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 ...

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