If you want to make the fluffiest bread possible, you鈥檙e going to need to use chemistry. This week, we explore the science behind starch gelatinization, a phenomenon found in Chinese 鈥渢angzhong鈥� and Japanese 鈥測udane鈥� techniques. Then, we put it to the test to see how much gelatinized starch it takes to make the fluffiest, tastiest and most stale-resistant loaf!
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