Starch Retrogradation | The Science of Stale Bread
3:41
YouTubePostHarvest
Starch Retrogradation | The Science of Stale Bread
Starch retrogradation is the technical term for bread staling. It's the reason why your bread changes in texture and mouthfeel as it ages. In this video, we'll show you how starch retrogradation occurs and how you can delay it to have a softer, tender bread for a longer time. ********************* Royalty-free music by Bensound Here's where we ...
35.9K viewsApr 25, 2020
Retrogradation of Starch
Maîtriser la Rétrogradation au Permis de Conduire
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🍚 Freezing, then reheating, bread and rice creates resistant starch via a process called retrogradation, which significantly lowers their glycemic impact and makes them better for weight management. 🥔 This starch acts like fiber, reducing blood sugar spikes, improving insulin sensitivity, and aiding weight loss by increasing satiety. 🍚 Best Results: Freezing and then toasting bread produces the highest amount of resistant starch. Rice Method: Cooking rice, storing it in the refrigerator (or f
0:17
🍚 Freezing, then reheating, bread and rice creates resistant starch via a process called retrogradation, which significantly lowers their glycemic impact and makes them better for weight management. 🥔 This starch acts like fiber, reducing blood sugar spikes, improving insulin sensitivity, and aiding weight loss by increasing satiety. 🍚 Best Results: Freezing and then toasting bread produces the highest amount of resistant starch. Rice Method: Cooking rice, storing it in the refrigerator (or f
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