How To Bring Stale Chips And Bread Back From The Dead
Description
Subscribe! http://bit.ly/ACSReactions
Nothing kills snack time quite like staleness. With football season right in front of us, so we wanted to offer you some pro tips on how to revitalized your stale snacks. Oh and of course, with a whole lot of chemistry for you to chomp on.
Find us on all these places:
Subscribe! http://bit.ly/ACSReactions
Facebook! http://facebook.com/ACSReactions
Twitter! http://twitter.com/ACSReactions
Tumblr! http://tumblr.com/ACSReactions
Writer/Producer:
Kirk Zamieroski
Executive Producer:
Adam Dylewski
Scientific consultants:
Susan Richardson, Ph.D.
Kyle Nackers
Alison Le
Music:
Sam Leopard - Back for Me
Roberto Daglio - Com Todo Meu Amor
SOURCES:
Harold McGee - On Food & Cooking, pg. 541-43
Bread Staling - http://www.aaccnet.org/publications/cc/backissues/1981/documents/chem58_186.pdf
On Staling - http://www.scientificamerican.com/article/experts-why-does-food-get-stale/
Bread Staling: Molecular Basis and Control - http://onlinelibrary.wiley.com/store/10.1111/j.1541-4337.2003.tb00011.x/asset/j.1541-4337.2003.tb00011.x.pdf;jsessionid=24349C7BEA16DA5988157591962FD3B9.f03t04?v=1&t=iss00bzq&s=fa15c995feb482d2bbca13072b7088dd3b1fb406
Crust Vs. Crumb Staling - http://www.popsci.com/why-does-stale-
bread-turn-hard-but-stale-chips-turn-soft
Chips get soft - https://www.scienceabc.com/eyeopeners/why-chips-soften-but-bread-hardens-staling-moisture-starch-unstale.html
All about chip bags - http://mentalfloss.com/article/51993/why-are-potato-chip-bags-always-half-empty
Retrograded Amylose - ,
Average Chip Bag is 86% Air - http://www.bbc.com/future/story/20151105-im-fed-up-with-all-the-air-in-my-crisps-and-this-is-why
Lower cooking Temp, slower staling - http://www.aaccnet.org/publications/cc/1997/November/Pages/74_6_710.aspx
Starches are hydrophilic - http://www4.ncsu.edu/~hubbe/Defnitns/Hydrophl.htm
Starch Retrogradation: A Comprehensive Review - http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12143/full
Freezing Bread retards staling - http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1978.tb00550.x/epdf
Lipid Oxidation in chips reduces flavor p 1664 - http://link.springer.com/article/10.1007/BF02662428
Bread Staling: Molecular Basis and Control - http://onlinelibrary.wiley.com/store/10.1111/j.1541-4337.2003.tb00011.x/asset/j.1541-4337.2003.tb00011.x.pdf;jsessionid=24349C7BEA16DA5988157591962FD3B9.f03t04?v=1&t=iss00bzq&s=fa15c995feb482d2bbca13072b7088dd3b1fb406
Starch Retrogradation - http://onlinelibrary.wiley.com/store/10.1111/1541-4337.12143/asset/crf312143.pdf;jsessionid=E07C584349E40F0C3C89340B7AEA9FF5.f01t03?v=1&t=itk62ooh&s=e7bd5ecea9005927c2178c4c4dd9c10263645b8b
Nothing kills snack time quite like staleness. With football season right in front of us, so we wanted to offer you some pro tips on how to revitalized your stale snacks. Oh and of course, with a whole lot of chemistry for you to chomp on.
Find us on all these places:
Subscribe! http://bit.ly/ACSReactions
Facebook! http://facebook.com/ACSReactions
Twitter! http://twitter.com/ACSReactions
Tumblr! http://tumblr.com/ACSReactions
Writer/Producer:
Kirk Zamieroski
Executive Producer:
Adam Dylewski
Scientific consultants:
Susan Richardson, Ph.D.
Kyle Nackers
Alison Le
Music:
Sam Leopard - Back for Me
Roberto Daglio - Com Todo Meu Amor
SOURCES:
Harold McGee - On Food & Cooking, pg. 541-43
Bread Staling - http://www.aaccnet.org/publications/cc/backissues/1981/documents/chem58_186.pdf
On Staling - http://www.scientificamerican.com/article/experts-why-does-food-get-stale/
Bread Staling: Molecular Basis and Control - http://onlinelibrary.wiley.com/store/10.1111/j.1541-4337.2003.tb00011.x/asset/j.1541-4337.2003.tb00011.x.pdf;jsessionid=24349C7BEA16DA5988157591962FD3B9.f03t04?v=1&t=iss00bzq&s=fa15c995feb482d2bbca13072b7088dd3b1fb406
Crust Vs. Crumb Staling - http://www.popsci.com/why-does-stale-
bread-turn-hard-but-stale-chips-turn-soft
Chips get soft - https://www.scienceabc.com/eyeopeners/why-chips-soften-but-bread-hardens-staling-moisture-starch-unstale.html
All about chip bags - http://mentalfloss.com/article/51993/why-are-potato-chip-bags-always-half-empty
Retrograded Amylose - ,
Average Chip Bag is 86% Air - http://www.bbc.com/future/story/20151105-im-fed-up-with-all-the-air-in-my-crisps-and-this-is-why
Lower cooking Temp, slower staling - http://www.aaccnet.org/publications/cc/1997/November/Pages/74_6_710.aspx
Starches are hydrophilic - http://www4.ncsu.edu/~hubbe/Defnitns/Hydrophl.htm
Starch Retrogradation: A Comprehensive Review - http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12143/full
Freezing Bread retards staling - http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1978.tb00550.x/epdf
Lipid Oxidation in chips reduces flavor p 1664 - http://link.springer.com/article/10.1007/BF02662428
Bread Staling: Molecular Basis and Control - http://onlinelibrary.wiley.com/store/10.1111/j.1541-4337.2003.tb00011.x/asset/j.1541-4337.2003.tb00011.x.pdf;jsessionid=24349C7BEA16DA5988157591962FD3B9.f03t04?v=1&t=iss00bzq&s=fa15c995feb482d2bbca13072b7088dd3b1fb406
Starch Retrogradation - http://onlinelibrary.wiley.com/store/10.1111/1541-4337.12143/asset/crf312143.pdf;jsessionid=E07C584349E40F0C3C89340B7AEA9FF5.f01t03?v=1&t=itk62ooh&s=e7bd5ecea9005927c2178c4c4dd9c10263645b8b
Post your comment
Comments
Be the first to comment