Cornstarch needs heat (in the ballpark of 203°F) in order for “starch gelatinization”—that is, the scientific process in which starch granules swell and absorb water—to occur.

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 ...

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 ...