The debate between air-fried and deep-fried French fries is usually settled by sentiment. One is “traditional,” the other is ...

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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 ...

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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