Sugar's influence on starch gelatinization, protein interactions and batter stability makes it a critical component in cake ...

Vinegar prevents gelatinization because it releases hydrogen ions that react with starch molecules to inhibit them from binding together. By separating the starch molecules, vinegar effectively ...

I recently wrote about the extraordinary gelatinization benefits tangzhong can bring to bread recipes like milk bread. This is a technique that increases the starch and captures water via ...