Reactions | How a Chemist Makes the Softest Bread You'll Ever Eat @ACSReactions | Uploaded 1 year ago | Updated 6 minutes ago
Want to make the fluffiest bread possible? Then you need the technique called starch gelatinization. Based on the Chinese tangzhong and Japanese yudane methods, this involves breaking down starch’s symmetry, pushing water between amylose and amylopectin molecules, and using high temperature to gelatinize the starch before making it into dough. But don’t just take our word for it, we made 3 loaves of bread to put the science to the test.
The recipe Alex followed is from the New York Times:
cooking.nytimes.com/recipes/1016275-japanese-milk-bread
You might also like other Reactions videos:
Better Pizza Through Chemistry: youtu.be/m30YnuF9vUc
Why New York Has the Best Bagels: youtu.be/MrjLz207SzY
The Ultimate Donut Battle: Cake vs. Yeast: youtu.be/u68ZnxzWj5k
Better Pancakes Through Chemistry: youtu.be/pMhrV9sRjqI
Credits:
Executive Producer:
Matthew Radcliff
Producers:
Elaine Seward
Andrew Sobey
Darren Weaver
Writer/Host:
Alex Dainis, Ph.D.
Scientific Consultants:
Leila Duman, Ph.D.
Diana Maricruz Pérez Santos, PhD
Brianne Raccor, Ph.D.
Yikai Ren, M.Sc.
David Seung, Ph.D.
Executive in Charge for PBS: Maribel Lopez
Director of Programming for PBS: Gabrielle Ewing
Assistant Director of Programming for PBS: John Campbell
Reactions is a production of the American Chemical Society.
© 2023 American Chemical Society. All rights reserved.
Sources:
The Guide to Tangzhong and Yudane:
youtube.com/watch?v=a2Bhe16kvCI
Bulk and Surface Chemical Composition of Wheat Flour Particles of Different Sizes:
downloads.hindawi.com/journals/jchem/2019/5101684.pdf
Starch Definition:
biologyonline.com/dictionary/starch
Difference Between Amylose and Amylopectin:
byjus.com/biology/difference-between-amylose-and-amylopectin
Starch and Starch Granules:
onlinelibrary.wiley.com/doi/abs/10.1002/9780470015902.a0001294.pub2
The wonders of salivary amylase:
ebi.ac.uk/pdbe/news/wonders-salivary-amylase#:~:text=Salivary%20amylase%2C%20encoded%20by%20the,final%20steps%20of%20carbohydrate%20digestion
Effects of Cooking Temperatures and Starch Source on the Gelatinization and Thickening Power of Roux:
tandfonline.com/doi/abs/10.1080/15428052.2011.627251?journalCode=wcsc20
Bread staling:
greekchemistinthekitchen.com/post/bread-staling
The Science Behind… scalded flour:
thebreadmaiden.com/2016/02/18/the-science-behind-scalded-flour/comment-page-1
Pane Grano Arso - Burnt Wheat Bread:
thefreshloaf.com/node/55188/pane-grano-arso
How to make tangzhong:
theperfectloaf.com/guides/how-to-make-tangzhong
Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation:
sciencedirect.com/science/article/abs/pii/S2214799321000011
Want to make the fluffiest bread possible? Then you need the technique called starch gelatinization. Based on the Chinese tangzhong and Japanese yudane methods, this involves breaking down starch’s symmetry, pushing water between amylose and amylopectin molecules, and using high temperature to gelatinize the starch before making it into dough. But don’t just take our word for it, we made 3 loaves of bread to put the science to the test.
The recipe Alex followed is from the New York Times:
cooking.nytimes.com/recipes/1016275-japanese-milk-bread
You might also like other Reactions videos:
Better Pizza Through Chemistry: youtu.be/m30YnuF9vUc
Why New York Has the Best Bagels: youtu.be/MrjLz207SzY
The Ultimate Donut Battle: Cake vs. Yeast: youtu.be/u68ZnxzWj5k
Better Pancakes Through Chemistry: youtu.be/pMhrV9sRjqI
Credits:
Executive Producer:
Matthew Radcliff
Producers:
Elaine Seward
Andrew Sobey
Darren Weaver
Writer/Host:
Alex Dainis, Ph.D.
Scientific Consultants:
Leila Duman, Ph.D.
Diana Maricruz Pérez Santos, PhD
Brianne Raccor, Ph.D.
Yikai Ren, M.Sc.
David Seung, Ph.D.
Executive in Charge for PBS: Maribel Lopez
Director of Programming for PBS: Gabrielle Ewing
Assistant Director of Programming for PBS: John Campbell
Reactions is a production of the American Chemical Society.
© 2023 American Chemical Society. All rights reserved.
Sources:
The Guide to Tangzhong and Yudane:
youtube.com/watch?v=a2Bhe16kvCI
Bulk and Surface Chemical Composition of Wheat Flour Particles of Different Sizes:
downloads.hindawi.com/journals/jchem/2019/5101684.pdf
Starch Definition:
biologyonline.com/dictionary/starch
Difference Between Amylose and Amylopectin:
byjus.com/biology/difference-between-amylose-and-amylopectin
Starch and Starch Granules:
onlinelibrary.wiley.com/doi/abs/10.1002/9780470015902.a0001294.pub2
The wonders of salivary amylase:
ebi.ac.uk/pdbe/news/wonders-salivary-amylase#:~:text=Salivary%20amylase%2C%20encoded%20by%20the,final%20steps%20of%20carbohydrate%20digestion
Effects of Cooking Temperatures and Starch Source on the Gelatinization and Thickening Power of Roux:
tandfonline.com/doi/abs/10.1080/15428052.2011.627251?journalCode=wcsc20
Bread staling:
greekchemistinthekitchen.com/post/bread-staling
The Science Behind… scalded flour:
thebreadmaiden.com/2016/02/18/the-science-behind-scalded-flour/comment-page-1
Pane Grano Arso - Burnt Wheat Bread:
thefreshloaf.com/node/55188/pane-grano-arso
How to make tangzhong:
theperfectloaf.com/guides/how-to-make-tangzhong
Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation:
sciencedirect.com/science/article/abs/pii/S2214799321000011
