Science & Environment
Rocky Mountain Biological Laboratory trains the next generation of scientists
Young campers learn from some of the most esteemed researchers in the state surrounded by some of the most pristine learning environments.
How a Chemist Makes the Softest Bread You'll Ever Eat
Reactions is a show that uncovers the chemistry all around us. We answer the burning questions you’ve always wanted to ask, blending the worlds of science and every-day life.
How a Chemist Makes the Softest Bread You'll Ever Eat
Season 9 Episode 3 | 15m 58s | CC
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.
