Tangzhong & yudane are dough improvers. Made with slightly different methods, they produce very similar results. In this video we will have a look at how they are made and used in breadmaking.

Tangzhong is a Chinese roux (liquid & flour paste) that is cooked in a pan, left to cool down and added to bread dough. Generally, made at a flour/liquid ratio of around 1:5 (sometimes made at a 1:4 ratio).

Yudane originates in Japan. It is a 1:1 mix of flour and liquid. Instead of being cooked the flour is simply mixed with boiling liquid and then left to cool down before being used. In both cases the purpose of cooking and mixing with a hot liquid is to gelatinize the starch of the flour.

Starch in flour gelatinizes at a temperature above 65C (150F). During this process liquid is absorbed by the starch which makes it swell up. It is a similar process to how the outside of a bagel is gelatinized when boiling.
Tangzhong turns into a sticky paste while yudane stays more like a piece of glutenous bread dough.

Both improvers will make your bread more tender with a more open interior and they will make it stay softer for longer. This is because the starches swell up and retain the water better preventing the dough from drying out.

Although commonly used alongside eggs, butter, sugar and other enrichments, these improvers can achieve great results all by themselves. So, they are great alternatives (especially for vegetarian/vegan diets) to those traditional ingredients. As with other methods, a few minutes of preparation can make a world of difference in the final loaf.

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