This can significantly impact your blood sugar management and digestion.

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 ...

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 ...

There’s nothing like a fresh-baked cookie: crisp on the edges and chewy in the center. And science can explain why. The minute cookies and other baked goods like bread and cake exit the oven, a ...

The study of starch chemistry and its physicochemical properties encompasses a broad spectrum of research, from the molecular architecture of starch granules to their practical applications in food, ...

In a recent review published in the journal Frontiers in Nutrition, a group of authors examined the health benefits of resistant starch (RS). It assessed the impact of food processing methods on its ...

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