There’s nothing like a fresh-baked cookie: crisp on the edges and chewy in the center. And science can explain why.

Bread comes in all shapes and sizes, running the gamut from preservative-packed fabrications to slabs of Einkorn ...

Additionally, the cold conditions begin the retrogradation of starch into sugar, creating a sweet flavor profile and a sticky ...

And that reason is retrogradation. When cooked rice is chilled, the outer starch shell hardens, keeping the grains light and separate when you re-heat them.

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.

Discover how reheated rice supports digestion, promotes satiety, and aids weight management through its resistant starch content.

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 ...

A new study by Thai researchers has found that beta-glucan from various sources could improve the pasting properties of rice starch and reduce gel retrogradation.

WASHINGTON, Feb. 21, 2023 — 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 ...