This week, we explore the science behind starch gelatinization, a phenomenon found in Chinese “tangzhong” and Japanese “yudane” techniques. Then, we put it to the test to see how much gelatinized ...

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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 ...

Instead of tightening, they absorb moisture and form a gooey, gluey paste in a process called gelatinization. Think of how proteins like scrambled eggs only get drier and squeakier the longer you ...