What happens when you add high amounts of Tangzhong/Yudane to your recipe? Well, while researching the answer to this question, there seemed to be 2 opposing answers leading us to two very different breads.One of these breads lasted for days, and was one of the best shokupan breads I've ever made, while the other was not only harder in texture but it also had a shorter shelf life. What makes this incredibly interesting is that both breads contain a high amount of Tangzhong and in fact, they contain the same percentage of tangzhong, 35%. They were also made in the same way, with the same ingredients. It truly begs the question, what makes them so different? Now, this initially came to our attention from 2 research papers, seemingly showing opposite results when it came to higher percentage tangzhong bread. One commended 40% Tangzhong/Yudane bread, especially, for being both softer and longer lasting, but the other stated the opposite, declaring 30% as the maximum limit with bread getting harder and staling faster at percentages beyond that. This video goes into what's going on, based on science, of course, and how you can avoid it in your bread, I also talk about why this was a huge game changer for me, because this bread was simply delicious. Watch the video for more!
#tangzhong #bread #milkbread #shokupan

Chapters
0:00 Intro
0:30 Opening
1:21 A Bit of the Background
2:12 Scientific Facts
3:45 Conflicting Facts
4:48 A Few Words
5:27 Experiment
8:10 Getting it Right
9:01 Clearly there is a lot of explaining to do here
12:46 Endogenous Enzymes

References
1. 湯種添加量與熟成條件對麵包品質之影響 柯玉文 2004
2. The Staling and Texture of Bread Made Using the Yudane Dough Method, Yamauchi et al. 2014
3. The Effect of Gelatinized Starch on Baking Bread, Naito et al. 2005
4. The role of water in the retrogradation of wheat starch gels and bread crumb, Zeleznak, K. J. and Hoseney, R. C. 1986

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