Baking then sets the shape of a multitude of baked products through protein denaturation and gelatinization of the starch component. Plant breeding has improved the 'gluten strength' of wheat ...

This method not only softened the kernels and enhanced their flavor but also significantly improved their nutritional value. 3 Nixtamalization led to partial starch gelatinization, partial lipid ...

Due to its high starch content, cornstarch can melt into a clear, glossy thickener that does not impart much flavor to the liquid it's added to. These abilities have led many home cooks to consider it ...