Why You Should Care About The Amount of Flour You Use for Tangzhong/Yudane скачать в хорошем качестве

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. 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 based o...   2. Tangzhong 1:5 sucks    • Why the 1:5 Flour-Water Ratio of Tangzhong...   3. Baguettes with Tangzhong    • How to Make Better Homemade Baguettes with...