If you want to make the fluffiest bread possible, you’re going to need to use chemistry. This week, we explore the science behind starch gelatinization, a phenomenon found in Chinese “tangzhong” and Japanese “yudane” techniques. Then, we put it to the test to see how much gelatinized starch it takes to make the fluffiest, tastiest and most stale-resistant loaf!
Sources:
- Bulk and Surface Chemical Composition of Wheat Flour
Particles of Different Sizes - Starch Definition
- Difference Between Amylose and Amylopectin
- Starch and Starch Granules
- The wonders of salivary amylase
- Effects of Cooking Temperatures and Starch Source on the Gelatinization and Thickening Power of Roux
- Bread staling
- The Science Behind… scalded flour
- Pane Grano Arso - Burnt Wheat Bread
- How to make tangzhong
- Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation
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