Food Republic on MSN11mon
Think Twice Before Defrosting Your Bread On The Counter
So, what's the science behind staling? It's due to a process called retrogradation and recrystallization of starch. Wheat, ...
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Chew on these boba facts: learn the science behind the perfect texture for tapioca pearls in bubble tea
the amylose and amylopectin chains rearrange themselves and form structured regions within the starch, creating a dense and rigid texture. This transformation is called retrogradation. So when ...