Flour
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
IntermediateHow Starch Thickens: Gelatinization Explained
Starch thickens sauces through gelatinization. Starch granules absorb water, swell, and rupture when heated. Learn the science behind cornstarch, flour, and other starches
IntermediatePotassium 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
Intermediate