Comments on: Starch Retrogradation: Understanding the Science Behind Stale Food https://thefooduntold.com/baking-science/starch-retrogradation-understanding-the-science-behind-stale-food/ Discovering the Wonders of Science in Food Wed, 11 Dec 2024 19:18:47 +0000 hourly 1 https://wordpress.org/?v=6.7.1 By: Can You Freeze Bagels? A Complete Guide to Preserving Freshness | Western Bagel https://thefooduntold.com/baking-science/starch-retrogradation-understanding-the-science-behind-stale-food/#comment-3038 Wed, 11 Dec 2024 19:18:47 +0000 https://thefooduntold.com/?p=22496#comment-3038 […] bagels. The truth might surprise you: your fridge speeds up the staling process. Starch molecules recrystallize faster in cool fridge temperatures, which leaves your bagels dry and hard. Your best options to preserve […]

]]> By: Are Stale Crackers a Chemical Change? Discover the Science Behind It. https://thefooduntold.com/baking-science/starch-retrogradation-understanding-the-science-behind-stale-food/#comment-532 Tue, 05 Dec 2023 08:48:50 +0000 https://thefooduntold.com/?p=22496#comment-532 […] https://thefooduntold.com/food-chemistry/starch-retrogradation-understanding-the-science-behind-stal… […]

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