Up Next
Back to Show
Reactions
How a Chemist Makes the Softest Bread You'll Ever Eat
Season 9
Episode 3
Want to make the fluffiest bread possible? Then you need starch gelatinization. Based on Chinese tangzhong and Japanese yudane methods to break down starch’s symmetry, pushing water between amylose and amylopectin molecules, and using high temperature to gelatinize the starch before making it into dough. But don’t just take our word for it, we made 3 loaves of bread to put the science to the test.
Support Provided By
5:34
Will we ever have painkillers as good as opioids, but without the risk of addiction?
5:11
Catalytic converter theft is on the rise, and that’s partly because of their chemistry.
8:22
Is a dog or chemical detector better at finding a bomb? We find out!
8:08
We explore how are we using what we know to look for it throughout the galaxy.
8:08
We’re catching up with experts we talked to at the start of the pandemic.
10:04
We tracked it down to investigate if it’s as “banana-y” as the myth claims.
7:26
We explore the sugar molecules in breast milk that make it so difficult to recreate.
7:25
What’s the chemistry behind those smells, and why do they make us so happy?