If you want to make a better loaf, turn to this cooking byproduct liquid for a little texture and structural boost.

I recently wrote about the extraordinary gelatinization benefits tangzhong can bring to bread recipes like milk bread. This is a technique that increases the starch and captures water via ...

Nutritionists respond to Joe Rogan's claims about unhealthy American bread, offering guidance on choosing whole-grain options ...

During the clip that has had 2.3 million views, she explains that freezing bread overnight and then reheating it changes the molecular structure of the starch in the bread.

Over-toasted bread. Like freezing, toasting bread changes starch molecules so they are more resistant to digestion — and less likely to cause sudden blood sugar spikes.

This happens much more rapidly at moderately cold temperatures. One group of Spanish scientists analyzed bread staling at different temperatures and found that it was worst at 40 degrees. Which is ...

The new study published in LWT - Food Science and Technology, reports that adding fifty per cent cassava starch to sorghum bread gave “the best overall crumb properties”, improving the overall quality ...

That’s because sourdough bread is easy to make. Instead of using baker’s yeast, sourdough bread relies on a starter: a mixture of water and flour that develops a population of wild yeast.