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How a Chemist Makes the Softest Bread You'll Ever Eat

Season 9 Episode 3 | 15m 58s

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.

Aired: 03/21/23
Extras
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Fluoride is everywhere in the discourse but here’s what the research actually says.
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is there really a difference in the Coca-Cola from Mexico?
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Is baking soda a legal, performance enhancing drug?
George tries to make electricity using dialysis tubing, toilet parts, and a baby turbine.
Alex wonders what happens when hot water freezes quicker than room temperature water?
Could a seemingly magical 300-year-old technology save us from climate change?
Fluoride is everywhere in the discourse but here’s what the research actually says.
How does a lifesaving drug vanish into thin air?
is there really a difference in the Coca-Cola from Mexico?
Alex made some kidney stones at home and tested prevention methods to keep them at bay.
An email from a subscriber made us question everything we thought we knew about trees.
The 15 ways that color happens. It's all about the electrons. Well, almost.