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 ...

A recently filed patent (Publication Number: US20230309569A1) describes a gluten-free biscuit, cookie, or cracker that contains specific ingredients and proportions. The product includes one or more ...

Scientists from the US Department of Agriculture have proposed that spray-dried sweet potatoes may offer potential as a thickener, with similar properties to some starch solutions. Writing in the ...

In gluten-free baked foods, corn starch may provide such benefits as adding texture, increasing dough and batter viscosity, and improving cell structure and moisture retention. While starch selection ...