Potato starch has a larger structure, which helps it form a more rigid bond compared to the crunchy but brittle texture of ...

“Cooking the carbohydrate starch alters the chemical bonds in the food,” Arciero explains. Stick it in the fridge, and as the food cools, those bonds reform in a new design. “The ensuing ...

Starch is a complex carbohydrate that has different ... This process breaks the hydrogen bonds that are holding the amylose molecules together. The glucose units in amylose can now slip and ...