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>> WHITE HOUSE Latest News

JUN 14, 2014 - The Week

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The biophysics of pie, from crust to core

On a recent Friday evening the Momofuku Milk Bar in Williamsburg, Brooklyn hosted an exploration of the science of pie-making at the 2014 World Science Festival program "Biophysics? More Like PIE-O-Physics!" Biophysicist Amy Rowat, Milk Bar founder Christina Tosi, and White House pastry chef Bill Yosses were all on hand to explain the chemical and biophysical principles that turn flour, water, fat, filling and heat into a delectable pie.Pie crust begins with flour, which consists of starch (sugars) and protein molecules. When water is added, it rearranges the molecules in the flour to ... Read More

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