image: 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 ...
Cereal Research Communications, Vol. 35, No. 2, PROCEEDINGS OF THE VI. ALPS-ADRIA SCIENTIFIC WORKSHOP Obervellach, Austria 30 April–5 May 2007. Part I (June 2007 ...
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