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 ...

Researchers report that freezing, defrosting, and toasting bread can increase resistant starch and blunt post-meal blood ...

Cooling starch triggers a process called retrogradation, in which it is transformed into resistant starch. Resistant starch has fewer calories than regular starch. Waiting for food to completely cool ...

Retrogradation is a process in which food starches, after cooking and cooling, crystallize to become resistant to digestion. The conversion reduces the digestible calories and increases health ...

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