Gelatinizzazione degli amidi Tangzhong bakery technique with hot water at 85° C

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Photo credit: © Claudio Rampinini / Alamy / Afripics
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Keywords: amidi, bakery, celsius, chinese, european, flour, gelatinization, gelatinizzazione, hot, japanese, kitchen, lievito, measure, probe, roux, senza, starch, steam, tang, tangzhong, technique, temperature, thermometer, tradition, water, whip, whip., yeast, zhong