13K views · 46 reactions | The lower the fat content, the more starch cocoa powder contains. That moisture-absorbing starch results in baked goods that are drier and crumblier as compared with the chewy, fudgy consistency of those made with high-fat cocoa powder. To zero in on those differences, we performed a test with cocoa powder–water mixtures that were cooked to exactly the same temperature. | Cook's Illustrated | Facebook
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13K views · 46 reactions | The lower the fat content, the more starch co…
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8.2: Starch Hydrolysis w. Procedures and Results
8.2: Starch Hydrolysis w. Procedures and Results
Jan 2, 2024
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7.2K views · 117 reactions |  Baking Experiment Results Are In!  I...
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