In this video, we're going to be covering the popular Tangzhong method for bread baking, and making a solid case, based on science, for why you should avoid it and use a method like Yudane instead. To avoid any confusion though, first, we'll show you that Tangzhong is just another name for Yudane, there's absolutely no difference between the two, and then we're going to show you a couple of reasons why the "Tangzhong" method, as it's commonly shared with a 1:5 flour to water ratio, has serious limitations with no obvious extra benefits as compared to Yudane with 1:1 flour to water ratio. We'll also be covering how to make tangzhong/yudane properly, how to convert a recipe to tangzhong/yudane, how much tangzhong/yudane you should use, and whether we need more water to get a soft and fluffy bread loaf after converting a recipe to Tangzhong/Yudane recipe.
We try to address frequently asked questions (FAQ) about tangzhong/yudane that most beginners or even experts in bread baking will wonder about before adding it to their bread dough. With all the information floating around online, it can seem to be very confusing and complex, but in reality, the underlying principles are relatively straightforward. We pored over many research papers on the history, origins and applications of tangzhong/yudane, and the science behind starch gelatinization. For these purposes, we've looked at papers in Japanese, Chinese, and English, to get a really good view of the research.
There is a lot of misinformation spread around on this breadimproving technique, which is part of what we aim to tackle. The real key to the method whether it's called tangzhong, yudane, or water roux, is starch gelatinization, which we cover in depth in this video to show you how different methods ultimately lead to this same goal. Many methods online do not seem to get the full benefits out of using gelatinized starch in bread to get softer and tastier bread.
This video is going to be a deep dive into the science and research of gelatinized starch in bread. By the end of the video, you'll come away with plenty of information on tangzhong/yudane, perfect for making the soft and delicious bread of your dreams.
Watch the video for more!

with @SeraphineLisheChannel

#tangzhong #yudane #starchgelatinization

References:
1. 湯種添加量與熟成條件對麵包品質之影響 柯玉文
2. 湯種中の加熱糊化澱粉が生地の製パン性に与える影響
Effect of Gelatinized Wheat Starch on Breadmaking Qualities of Yudane Dough (2015)
Daiju Yamada et al
3. 柴田太加藤博信パン類の製造法特許第3167692 号 (2001. 3. 9).
4. 深沢忠史貝沼謙パン類生地及びパン類の製造方法特許第3624894 号(2002. 2. 21).
5. 杉山幹雄貝沼謙安田茂樹湯捏種および湯捏種を用いたパン類の製造方法特開2004000123号(2004. 1. 8).
6. Hydrothermal Modifications of Granular Starch, with Retention of the Granular Structure: A Review Heidi Jacobs and Jan A. Delcour (1998)
7. New insights into gelatinization mechanisms of cereal endosperm starches
Shujun Wang, Chen Chao, Fengjuan Xiang, Xiu Zhang, Shuo Wang & Les Copeland
8. Reexamination of Phase Transformations in the StarchWater System
Stanisław L. Randzio, Iwona FlisKabulska, and JeanPierre E. Grolier
9. ゆきちから湯種パンの製パン性 島津 裕子
10. Effect of Moisture Content on the Melting of Wheat Starch J.K. Jang and Y.R. Pyun
11. Wheat Flour, 2nd edition Sean Finnie and William A. Atwell (2016) AACC International, Inc.
12. Effect of Water Content on the Gelatinization of Wheat Starch By A X. Eliasson, Lund (Sweden)
13. Dome, Karina, et al. "Changes in the crystallinity degree of starch having different types of crystal structure after mechanical pretreatment." Polymers 12.3 (2020): 641.
14. 「麵」目一新探討「湯種麵糰技術」應用在「傳統饅頭」之品質研究
蔡佳璇; 鄭如喻; 王倍瑜; 歐榆暄
15. The effect of gelatinized starch on baking bread. Food Sci.
Technol. Res., 11, 194201 (2005). Naito, S. et al

Chapters
0:00 why the "Tangzhong method as you know it" sucks
0:36 Explanation
0:44 Yudane and Tangzhong are simply the same characters pronounced differently
1:21 No restriction in ratio in its country of origin
1:32 Japanese Research Paper
2:58 A Master's Thesis
3:43 The 1:5 ratio is the issue here
3:57 It's a bad idea
5:01 it's not enough Tangzhong
5:20 Push to 20%
5:30 Super High Hydration Problem
5:57 What is the rationale for the 1:5 ratio?
8:21 Starch Gelatinization
10:40 The Science behind Starch Gelatinization
14:26 Conclusion
14:47 How to make Tangzhong/Yudane
16:02 How to convert any recipe to Tangzhong/Yudane
17:28 Do we need to add extra water after this conversion?