What’s more, cooling and refrigerating certain foods like rice, potatoes and pasta boosts their resistant starch.

There’s nothing like a fresh-baked cookie: crisp on the edges and chewy in the center. And science can explain why. The minute cookies and other baked goods like bread and cake exit the oven, a ...

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 ...

When bread becomes stale, it loses its soft, fresh texture and becomes dry and hard. As it happens, this isn’t just because it dries out. Staling is mainly caused by a process called starch ...

In a recent review published in the journal Frontiers in Nutrition, a group of authors examined the health benefits of resistant starch (RS). It assessed the impact of food processing methods on its ...

Health benefits of freezing bread before toasting include gentler glycaemic impact and gut support; see what scientists ...