Food Science
2 breaks
The chemistry happening in your kitchen.
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Why bread rises: yeast only inflates the bubbles your kneading put there
Yeast doesn't blow bubbles into dough. It only inflates the ones your kneading already folded in. That means the number of bubbles is fixed early, and the…
Stale bread isn't dry: its starch has quietly turned back into crystals
Bread left on the counter turns hard and crumbly, and it looks like it dried out. It mostly didn't. In 1852 Jean-Baptiste Boussingault showed that bread sealed…