Quelle farine utiliser ? À quoi sert le sel dans la pâte ? Quand ajouter de l’eau ou du gras ? Tous les secrets de la chimie du gluten.
- Associate Professor of Chemistry, University of Richmond
Ever wonder why bakers spend so long kneading their dough? They’re trying to form a gluten network, which helps the bread rise.
Barbecued food has unique and often delicious flavors. A food chemist explains how the process of grilling over an open flame can produce flavors unattainable through other cooking methods.
This is a transcript of The Conversation Weekly podcast episode published on January 20 2022.
Plus, a lawyer explains the legal battle over Canada’s discriminatory First Nations child welfare system. Listen to The Conversation Weekly.
Just because something is sweet doesn’t necessarily mean it is sugary. There are a number of molecules that taste sweet. To understand how and why takes a little bit of chemistry.
Deep-fried turkeys are delicious, but making one can be dangerous. The scientific reason for fiery Thanksgiving mishaps? A difference in the densities of ice, water and oil.
Contact Kristine for
- General
- Media request
- Speaking request
- Consulting / Advising
- Research collaboration
- Research supervision
- Location: Richmond, Virginia, U.S.
- Website
- Article Feed
- ORCID
- Joined
