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” and ...

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These Aha! resources are also available in Spanish! A funny thing happens when you add cornstarch to a liquid and heat up the mixture: It gets really, really thick, or viscous. That thickening process ...

Recent advances in polarized thermal stage microscopy have served to enhance the research performed in laboratories within the food industry, and allow for the study of a wide range of substances.