What You Need to Know
Involves heating flour-water mixtures to 65-75°C where starch granules swell and absorb water, forming a gel matrix through hydrogen bonding. This gelatinized starch interferes with gluten network formation, yielding softer crumb.
Essential for Asian milk breads (shokupan) and brioche-style loaves where ultra-soft texture is desired while maintaining structural integrity.
Key Parameters
Temperature
70°C
65°C - 75°C
Time
3 minutes
2 minutes - 5 minutes
Equipment
Heavy-bottom saucepanDigital thermometerSilicone spatula
Steps
- 1.
Hokkaido milk bread (Japan): Creates characteristic pull-apart texture
- 2.
Chinese pineapple buns (Hong Kong): Maintains soft interior under crisp topping
The Science
Primary Reaction
Starch gelatinization