Description
A flour-water roux that increases dough hydration without stickiness by pre-gelatinizing starch.
Technical
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.
Culinary Significance
Essential for Asian milk breads (shokupan) and brioche-style loaves where ultra-soft texture is desired while maintaining structural integrity.
Science
Primary Reaction
Starch gelatinization
Parameters
Temperature
70°C optimal
65°C to 75°C range
Time
3 minutes
2 minutes – 5 minutes
Equipment
Heavy-bottom saucepanDigital thermometerSilicone spatula