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 ...

Increasing the starch levels can improve the dough’s hydration without weighing it down. I recently wrote about the extraordinary gelatinization benefits tangzhong can bring to bread recipes ...

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 ...

Consequently, the starch molecules interact with more water, increasing the randomness of the solution. This process is known as gelatinization. When the heated solution of cornstarch and water ...