What You Need to Know
Yudane involves hydrating flour with boiling water (typically 1:1 ratio by weight), which causes starch granules to swell and gelatinize through hydrogen bond disruption. This pre-gelatinization increases water absorption capacity and reduces starch retrogradation during cooling.
Produces bread with exceptionally soft, moist crumb and extended freshness by modifying the starch structure before final dough mixing.
Key Parameters
Temperature
98°C
95°C - 100°C
Time
12 hours
4 hours - 24 hours
Equipment
Heatproof mixing bowlDigital scaleDough scraperThermometer
Steps
- 1.
Shokupan (Japan): Creates signature feather-soft texture
- 2.
Hokkaido Milk Bread (Japan): Enhances richness and shelf life
The Science
Primary Reaction
Starch gelatinization (60-70°C)