Bread
Azodicarbonamide: The 'Yoga Mat Chemical' in Bread, Explained
Is azodicarbonamide safe in bread? The EU banned it in 1997. Subway removed it in 2014. The US still allows it at 45 ppm. Here's what the science shows
IntermediateBread Nutrition: Quality Depends on Grain Type, Fiber, and Portion
Bread can fit healthy diets, but whole-grain content, fiber density, and portion control matter more than marketing terms.
BeginnerCalcium Propionate: The Bread Preservative That Keeps Mold Away
Calcium propionate keeps commercial bread mold-free for weeks. Learn how it works, why it's in bread, and what the research actually says about safety.
BeginnerGluten: The Protein Network That Makes Bread Possible
Gluten forms when wheat proteins combine with water and mechanical action. Learn how gluten development controls bread structure, texture, and rise
BeginnerHow Yeast Makes Bread Rise: Fermentation, CO2, and Gluten Science
How does yeast make bread rise? Saccharomyces cerevisiae fermentation, CO2 production, gluten's role in trapping gas, and temperature effects explained.
IntermediateMono- and Diglycerides: The Fat-Like Emulsifiers in Almost Every Processed Food
What are mono and diglycerides in food? How they work as emulsifiers, the trans fat loophole, and what vegans should know about animal-derived sources
BeginnerPotassium Bromate: The Bread Additive Banned Almost Everywhere But the US
Is potassium bromate safe? The EU banned it in 1990. IARC classifies it as possibly carcinogenic. The US still allows it. Here's what the evidence shows
IntermediateWhy Bread Crust Gets Hard and How to Control It
Bread crust forms through steam, Maillard browning, and starch dextrinization. After cooling, it softens as moisture migrates from the crumb. Here's how to control both outcomes.
IntermediateWhy Bread Goes Stale (And How to Slow It)
Staling is not just bread drying out. The science of starch retrogradation, why the fridge makes bread stale faster, and why warming refreshes a stale loaf.
IntermediateWhy Food Goes Stale: Water Activity, Starch Retrogradation, and Moisture Migration
Staleness in bread means starch retrogradation, not just moisture loss. Crackers go soft by absorbing water. Cold temperatures make bread stale faster. Here's the food science.
Intermediate