Cornstarch needs heat (in the ballpark of 203°F) in order for “starch gelatinization”—that is, the scientific process in which starch granules swell and absorb water—to occur. In other ...

This works thanks to a process called gelatinization, and all you need are water and heat. Cornstarch fully gelatinizes when it is mixed with liquid and heated to between 140 and 185 degrees ...

This process is known as gelatinization. When the heated solution of cornstarch and water cools down, the amylose molecules can bind each other again to create a molecular mesh. The more amylose ...

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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