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

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

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 ...

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 ...

Online influencers claim the secret to low-calorie rice, pasta and potatoes may be as simple as chilling out. Are they right? Not quite. But a small yet solid body of science does suggest that ...

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