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why the "Tangzhong method as you know it" sucks
Explanation
Yudane and Tangzhong are simply the same characters pronounced differently
No restriction in ratio in its country of origin
Japanese Research Paper
A Master's Thesis
The 1:5 ratio is the issue here
It's a bad idea
it's not enough Tangzhong
Push to 20
Super High Hydration Problem
What is the rationale for the 1:5 ratio?
Starch Gelatinization
The Science behind Starch Gelatinization
Conclusion
How to make Tangzhong/Yudane
How to convert any recipe to Tangzhong/Yudane
Do we need to add extra water after this conversion?
Introduction
Climate change's impact on agriculture
Why artificial starch from CO2?
Starch production process
Artificial starch anabolic pathway (ASP)
Carbon dioxide is reacted with hydrogen to produce methanol
Starch synthesis rate
Maximum theoretical solar to starch efficiency
How to support the channel
Thanks for watching