Give Now

A Moment of Science

Posts tagged flour

August 21, 2013

 

Brown gravy on stove

The Rest Is Gravy

Your recipe calls for flour or cornstarch as the thickening agent. Does it make a difference which you choose? How do thickeners thicken, anyway?

April 15, 2013

 

muffin on a plate

Use Science To Make The Perfect Muffin

What makes the difference between a lofty, delicate muffin and a flat, rubbery lump?

November 16, 2010

 

freshly sliced bread

How To Keep Bread Fresh

How do you keep bread fresh? Does it go on the shelf or in the fridge?

November 15, 2010

 

sliced bread

What Happens To Bread In The Oven?

Where does the water go when you put bread in the oven?

October 21, 2010

 

mortar and pestle

Cookin’ With A Caveman

As it turns out, caveman culinary capabilities may be more advanced than we thought!

December 10, 2009

 

cakemixbugs245

Bugs In Cake Mixes

What is that bug in your box of flour, sugar, or cake mix?

December 2, 2004

 

Fried Candy Bars

Learn about the magic of making fried candy bars, on this Moment of Science.

September 27, 2003

 

The Muffin Maker’s Secret

Once flour is mixed with wet ingredients, strands of gluten protein in the flour stretch out and link up with other protein molecules.

Stay Connected

What is RSS? RSS makes it possible to subscribe to a website's updates instead of visiting it by delivering new posts to your RSS reader automatically. Choose to receive some or all of the updates from A Moment of Science:

Support for Indiana Public Media Comes From

About A Moment of Science

Search A Moment of Science