How To Bring Stale Chips And Bread Back From The Dead

This week Reactions is looking at some chemistry/science pro-tips on how to put the crunch back to stale chips and bread. 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

Ever wonder why dogs sniff each others' butts? Or how Adderall works? Or whether it's OK to pee in the pool? We've got you covered: Reactions a web series about the chemistry that surrounds you every day.

Reactions is produced by the American Chemical Society.

Volgende aflevering

S03E55 - Reactions Live Stream