Though there’s a special place in my heart for this fridge-cold, slightly congealed pasta, there’s a bigger, more special ...

While most plant foods have both forms of starch, examples of foods subject to high retrogradation include corn, legumes, chickpeas, barley, brown rice, basmati rice, wheat, pearl millet, sorghum ...

This process, known as starch retrogradation, changes digestible starch into resistant starch. “Digestible starch is what our body breaks down, leading to a rise in blood sugar levels.

A Moment of Science is a daily audio podcast, public radio program and video series providing the scientific story behind some of life's most perplexing mysteries.

This process, known as retrogradation, creates a form of carbohydrate that behaves more like dietary fiber than typical starch. When this cooled rice undergoes reheating, the resistant starch ...

The minute cookies and other baked goods like bread and cake exit the oven, a process called starch retrogradation begins. Before baking, the neatly arranged starch molecules in flour break down ...

This process is called starch retrogradation . It occurs when some starches lose their original structure due to heating or cooking. If these starches are later cooled, a new structure is formed ...

Refrigeration causes “retrogradation, or a rearrangement of the starch molecules [in these foods] that results in a resistant starch,” Bridgette de Juan, RDN, lead registered dietitian at ...

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 ...