Unlocking Bread Excellence: The Secret To Softer Bread (Tangzhong/Yudane)

The allure of softer, fluffier bread that stays fresh for a longer duration has been a focal point in the baking world for years. The Asian baking techniques, Tangzhong and Yudane, unlock the secret to achieving this unique soft, springy, and chewy texture. Both methods serve as remarkable dough improvers, transforming regular bread into a cloud-like delight.

Origin: 

The technique can be traced back to Japan, with Japan Okumoto Milling Co., Ltd. being the first to use the Yudane method in bread making. While Tangzhong is a Chinese technique, Yudane has its roots in Japanese cuisine.

Interestingly, they’re both identical. Tangzhong itself derived its name from the Japanese word "Yudane," meaning a warm or porridge-like dough starter. In this context, “Tang” symbolizes boiling or hot water, and “Zhong” represents dough starter, seeds, or materials. In simple terms, we can refer to them as a “water roux”.

Despite their subtle differences in preparation, the end results of both methods are largely the same.

The method:

Yudane, the Japanese way, requires mixing boiling water with flour to create a dense mixture.

In contrast, the Tangzhong method involves mixing water or milk and flour in a pan and stirring over heat until a gelatinous slurry forms.

The key to making this “water roux” work is to incorporate any starch with water that is 65ºC and above, which means that it’s the perfect dough improver for gluten free recipes.

The Science Behind the Techniques:

These methods revolve around the principle of pre-gelatinizing the starch in the flour by adding hot water, the ideal temperature should be 65ºC. This process enables the flour to retain more water, allowing bakers to craft doughs with higher hydration levels. The resulting dough is manageable, easy to knead, and not excessively sticky, making it easier to handle and promising a supremely fluffy outcome.

Higher hydration levels in dough mean that it will rise more due to the additional steam created by the excess water, enabling more lift. However, utilizing an excessive amount of Yudane or Tangzhong in the recipe can actually result in the inverse effect.

The heightened moisture content amplifies the natural sweetness and umami in the dough and prevents staling quickly, prolonging the bread's freshness.

The Yudane dough method has been shown to influence the staling and texture of bread. Research found that bread made using the yudane method had increased final proofing time, lower gas retention, and higher moisture content. It had a sweet taste and a soft elastic texture since the starch and protein structures differ from regular bread.

The study also suggests that the unique texture and slower staling of yudane breads are due to the high moisture content and the effects of flour amylases on the gelatinized starch. (Yamauchi et al., 2014)

The Impact of Moisture and Saccharides:

The slow staling of yudane and tangzhong bread is due to their high moisture content and the presence of various saccharides (sugars) like maltose. These saccharides suggest that the starch in yudane bread is more decomposed than regular bread, leading to its unique texture and staling properties.

High moisture content in bread contributes to a softer texture and slows down the staling process. Overall, the Yudane bread's unique texture and slower staling are attributed to its high moisture, saccharide content, and the way its starch interacts with other components, especially when compared to conventional breads.

In simple terms, the Yudane bread-making technique results in bread that remains softer for longer, thanks to its moisture and unique starch composition.

Calculation and Preparation:

Several scientific studies offer insights into the optimal ratios of Tangzhong and Yudane, with experiments ranging from as low as 5% to as high as 40%. The recommended range is between 10-30% of the weight of your dough recipe.

For effortless and reliable results, maintain a 1:2 flour to water ratio when preparing Tangzhong or Yudane. After the preparation, let the mixture cool down and retrograde overnight in the fridge.

When you are ready to make your final dough, adjust the original recipe by subtracting the amount of water (or milk) and flour that you used in making the Tangzhong/Yudane.

The journey through Tangzhong and Yudane illuminates the intricate techniques involved in achieving the epitome of soft, fluffy bread. These Asian methods, embodying the essence of culinary innovation, offer a gateway to enhancing texture and prolonging freshness, adding a touch of cloud-like wonder to every slice of bread. Whether you choose the subtle intricacy of Tangzhong or the rich density of Yudane, the pursuit of perfection in baking has never been more exciting and rewarding.

References:

Yamauchi, H., Yamada, D., Murayama, D., Santiago, D. M., Orikasa, Y., Koaze, H., Nakaura, Y., Inouchi, N., & Noda, T. (2014). The staling and texture of bread made using the Yudane dough method. *Food Science and Technology Research*, 20(5), 1071-1078. https://doi.org/10.3136/fstr.20.1071

.Axford,  D. W. E.,  Colwell,  K. E.  Cornford,  S. J., and  Elton  G. A. E. (1968). Effect of specific loaf volume on the rate and extent of staling in bread. J. Sci. Food Agric., 19, 95-101.