Resistant starch is a form of starch that resists digestion, acting more like fiber than conventional starch. Whole grain bread contains more resistant starch than refined bread, resulting in better…

Allulose is a sugar alcohol that structurally resembles glucose but the body cannot metabolize it for energy. It provides approximately 90% of sugar's sweetness with 10% of the calories, without…

Artificial sweeteners' unpleasant aftertaste results from chemical properties: slower dissolution than sugar, activation of non-sweetness taste receptors, and delayed taste perception. Understanding the chemistry reveals why different sweeteners have different…

Sweeteners vary dramatically in potency—saccharin is approximately 300 times sweeter than sugar by weight. Understanding the sweetness intensity scale and relative potency of different sweeteners explains why tiny amounts of…

"Natural" sweetener marketing leverages consumer perception that natural equals healthy. However, "natural" is a regulatory term, not a health claim. Understanding marketing psychology, regulatory definitions, and scientific evidence reveals why…

Most probiotic bacteria are killed at baking temperatures (160-220°C). Probiotics added to bread dough before baking do not survive as viable cultures. However, emerging strategies (post-baking addition, protected encapsulation) allow…

Flour is fortified to replace nutrients lost during grain refinement and to address public health deficiencies. Understanding what's added, why, bioavailability, and effectiveness reveals that fortification is a nutritional "rescue"…