Then you need starch gelatinization. Based on Chinese tangzhong and Japanese yudane methods to break down starch’s symmetry, pushing water between amylose and amylopectin molecules, and using ...

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 ...

“The cooling is essential because amylose, the soluble part of the starch, leaves the granules during gelatinization,” said research team leader Sudhair A. James. “Cooling for 12 hours will ...

gelatinization degree, water absorption capacity, and texture after the cooking process. Proper rice storage has a notable advantage: it forms the amylose-lipid complex, which the correct ...