Credit: The American Chemical Society

If you want to make the fluffiest bread possible, you're going to need to use chemistry.

This week, we explore the science behind starch gelatinization, a found in Chinese "tangzhong" and Japanese "yudane" techniques.

Then, we put it to the to see how much gelatinized starch it takes to make the fluffiest, tastiest and most stale-resistant loaf!

Provided by American Chemical Society