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 ...

As the gelatinized starches cool, however, they begin to reform a different state with less crystalline structure, leading to what’s called starch retrogradation. The amylose in the cooked long ...

The science behind it is actually sound ... combined with the water in the dough, causes the starch in the flour to expand and gelatinize. The same thing happens when flour is added to a sauce ...

It's a science experiment that can teach people ... The heat is important because starch needs it to gelatinize. This is a basic way to explain it (and if you're interested in the more in-depth ...