This can significantly impact your blood sugar management and digestion.

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 ...

Bread may be a simple kitchen staple, but did you know that how you store it can actually impact its health benefits? Maybe you store yours at room temperature in the pantry or toss it into the fridge ...