Today, we're furthering our discussion on Tangzhong/Yudane, going deeper into frequently asked about topics, such as how the amount of flour used for Tangzhong/Yudane will affect the resulting bread and the many applications of this method. While Tangzhong/Yudane is frequently treated like a set ingredient, we prefer to think of it as a derivative ingredient, where changes in how we make the Tangzhong/Yudane can seriously affect our bread. This way of thinking about Tangzhong/Yudane opens up a much wider view of how we can use it, which we cover in this video based on science! From making a bread slightly sweeter to giving a homemade pizza a softer cornicione, we're going to show you how to improve your home baking with research papers. Watch the video for more!
#tangzhong #pizza #bread

References
Research Papers
1. The Staling and Texture of Bread Made Using the Yudane Dough Method
Hiroaki Yamauchi et. al.
Food Science and Technology Research.
doi.org/10.3136/fstr.20.1071
2. Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust
Matsumoto A, Nakai K, Kawai K.
J Appl Glycosci (1999). 2022;69(1):1-7. Published 2022 Feb 18.
doi:10.5458/jag.jag.JAG-2021_0014

Videos
1. Pizza with TangZhong    • How to Make Better Homemade Pizzas ba...  
2. Tangzhong 1:5 sucks    • Why the 1:5 Flour-Water Ratio of Tang...  
3. Baguettes with Tangzhong    • How to Make Better Homemade Baguettes...