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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
This element powers glow in the dark exit signs, keychains, and costs $30,000 per gram.
Scientific fraud rocked the Alzheimer’s research community. Did it help point to a cure?
Alex Dainis explores whether or not your milk needs to be pasteurized. Yes, it really does.
George tests a revolutionary new way to stick stuff together.
Sometimes the difference between life-saving drug and deadly side effect is chirality.
What happens when you eat morel mushrooms.
WARNING: this video contains incredible macro footage of supercooled water droplets nucleating ice.
Let’s dive into the science behind ocean alkalinization!
Discover why curdled milk is the key to the best cocktail you’ll ever taste.
Scientists are finding the building blocks of carbon ring structures… out in space!
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This element powers glow in the dark exit signs, keychains, and costs $30,000 per gram.
Scientific fraud rocked the Alzheimer’s research community. Did it help point to a cure?
Alex Dainis explores whether or not your milk needs to be pasteurized. Yes, it really does.
George tests a revolutionary new way to stick stuff together.
Sometimes the difference between life-saving drug and deadly side effect is chirality.
What happens when you eat morel mushrooms.
WARNING: this video contains incredible macro footage of supercooled water droplets nucleating ice.
Let’s dive into the science behind ocean alkalinization!
Discover why curdled milk is the key to the best cocktail you’ll ever taste.