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 ...

Roasting raw potatoes rarely produces the truly shattering, crisp crust most of us are chasing. Even at high heat, their ...

Want to make the fluffiest bread possible? Then you need the technique called starch gelatinization. Based on the Chinese tangzhong and Japanese yudane methods, this involves breaking down starch’s ...

Potato starch is the ‘standard’ because of its low gelatinization temperature, fast swelling, excellent viscosity, high water binding capacity and its bland flavour and taste. When heated at around ...

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