A Journey Into Bread Baking World

Scalding - what is it?

Scald. Choux. Tangzhong. Mashing. Gelatinised starch. There are many strange words followed by many different process recipes. What are they? Why do we need them to bake a loaf? And why so many techniques? I will try to answer these questions in this post.

I believe English speaking baking communities got introduced to flour scalding through Japanese Hokkaido milk bread, but gelatinisation of different kinds is used all over the world: most of Latvian rye breads are scalded, French chefs are making choux pastry and the whole beer brewing process starts with mashing everywhere in the world. It is a very common process in grain preparation and cooking.

Let’s start with a chemical process common to all methods. This process is called starch gelatinisation.

Oh, and by the way, this post is HUGE!

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