The science of making porridge

Perfect porridge can be a challenge. Too lumpy, too runny, too stodgy – unpalatable porridge is a sadly common phenomenon. Here, we look at how science can provide pointers on getting porridge-making right. Let’s start with the porridge basics. Oats are around 40–60% starch. Starch is a carbohydrate which forms granules made of amylose and […]

https://www.compoundchem.com/2019/02/15/porridge/

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