Why You Should Care About The Amount of Flour You Use for Tangzhong/Yudane

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.
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.

Videos

[cgirl]

My neighbor is a pastry baker while I stick to breads. She teases me often saying things like "I'm doing mathematics while you're doing arithmetic". I sent her this video.

[WolframiteWraith]

So glad you're making these videos to answer all of my absurdly specific bread questions.

[TheTinnman]

I've watched half a dozen of your videos and subscribed early on to your channel. I watch a great deal of content and much of it is on bread making. I have to say you have become my favorite content creator and I'm not sure there is any reason for me to watch anyone other than you in this bread baking space. Thank you!!

[ghlscitel]

Tangzhong was originated in Japan? I am surprised. In Germany a "Brühstück/Kochstück" is traditionally used since centuries to make a longer lasting bread.
Very impressive theoretical presentation though. Congratulations! being a physicist your descriptions make bread baking very transparent and helps getting replicable results. Chapeau
Applause!

[eunicebrothers]

I so enjoyed geeking out with you. Thank you for showing us how to experiment with recipes and manipulate tangzhong ratio to alter the bread outcome.

[fredbrown]

This is the most informative and enjoyable video I have seen in years. You have done a masterful job of explaining your position and presenting the facts. The use of a X-Y axis is just Genius. I dearly hope you keep doing this type of content!

[lindacicero]

Thank you for giving sources. So frustrating when bakers offer opinions not based on evidence. Many thanks for this video. I'm going to try these higher percentages tomorrow. (after an overnight chill)

[carmelprayer]

I am a home bread baker and mother of a teenager. I can use this video to prove algebra can be used in everyday life.

[AJAA]

Your content is always ahead of time. Thank you!

[sugarandwhiskbakingco.]

Really enjoyed the presentation! Thank you.

[YasdanyR]

First video im seeing here and im already going to subscribe, the amount of new info on something i want to learns its like a blessing

[khomeinimochammad]

You are so genious sister..
Not only as a chef, but this was so siencetist.
There are so many information from this video, a lot of aspect including culture, grafik, sience, the effect, etc..
Well, i just love it this channel.
Good knowledge from thaizong and yudane..
Thanks for all of this..

[Hivybivy]

Halfway through and I already love how you isolate and examine Yudane/Tangzhong from so many facets: moisture, sweetness, moisture retention, etc. Thanks for these great experiments and videos!

[bellacruz]

Im an engineer by course and profession, after pandemic I went home to my province and started doing business by bread making. And this yudane is what i practice, my neighborhood love my bread I guess cause my business is still going strong. For me, bread making is not just about art, it is about science. And I guess I'm proud of myself. 👌

[DC-Aust]

Thanks so much for sharing your knowledge, which is always presented in such an easily understood manner for us plebs.

[chrisaumaugher]

Again. another excellent video! I am also amazed that your audience is following the mildly complex concepts you are presenting.

[danielhasthemeatsweats]

Very fascinating and great information on this channel. You are a great teacher.

[MendeMaria-ejbf]

Thank you for your interesting tutorial. It's very sophisticated and kind of overwhelming for lay people, though. Appreciated anyway. ❤

[patriciachan]

You are so smart and thank for explain the flour how to work in science

[anthonyalles]

Good grief, I never expected a video on bread baking to bring back unpleasant memories of my 'Strength of Materials' class in first year engineering! 😫 Great video, but an ELI5 would be much appreciated for those of us a few decades away from the classroom...