If you look closely at bread and cakes, there are open areas in the structure that provide a soft texture that yields when you bite into it, says Franco Milani, assistant professor of food science at UW-Madison.
Office of Strategic Communication
If you look closely at bread and cakes, there are open areas in the structure that provide a soft texture that yields when you bite into it, says Franco Milani, assistant professor of food science at UW-Madison.