Errata Big thanks to @accamera4509 for pointing it out: the disaccharide that is present in relatively large amounts in stingless bee honey is called trehalulose, not trehalose. Stingless bee honey contains 13-44 g/100 g trehalulose not trehalose. To clarify, in an old paper (S Bogdanov et al, 1996), "somewhat higher values of turanose and trehalose in the Trigona honeys" was noted, but the erroneous figures on trehalose in the beginning of the video are actually the figures for trehalulose from a recent paper (Mary T. F letcher, Natasha L. Hungerford et al, 2020) "the unusual disaccharide trehalulose as a major component representing between 13 and 44 g per 100 g" of stingless bee honey. So, we decided to blur it out, and while honey does contain trehalose, any mention of stingless bee honey specifically in this video is related to trehalulose.
Thanks alot! I enjoyed this video; I got to learn about 2 things I never knew existed. The “white shokupan” and how to achieve the white result and Trehalose. So thanks for teaching me something new.
That is so cool! 😁👍 I really appreciate the way you are keeping my life interesting. I know a woman that has to cut the crust off of her husband’s bread. Were it me , I would tell him to make his own if he didn’t like it, but she isn’t me. I need to learn this and teach her.
There seems be a bit of confusion between trehalose and trehalulose. The former is a disaccharide of glucose, whereas trehalulose is a disaccharide of glucose and fructose. Trehalulose is an isomer of sucrose and is the sugar found in some honey. It would be interesting to know how influential the lower baking temperature has on the lack of browning. Trehalose definitely has some very interesting properties.
Thank you so much for pointing that out! Yes, indeed you are absolutely right. I can't believe we missed it, we actually did a video on stingless bee before, talking about trehalulose. I am going to pin the errata in the comments and blur out the misleading text in the opening! As for the low baking temperature of the bread, at 160°C, both the Maillard reaction and caramelization can still happen, causing a slight golden brown color just like what you can see in some of the images of Shiropan, which is part of why they cover it with flour before baking, with trehalose we don't have to worry as much about the color.
As far as nutritional value any bread ,other than artisan sourdough, is just much of a hazard to health as any food that contains sucrose. White breads are desert foods. (how to make is good to know but not a move towards better health) Truth is, white breads are HIGHER on the glycemic index and are a strong insulin stimulant , spike blood sugar and contribute to type II diabetes , insulin resistance and thus not a healthy staple food stuff.
Trehalose's level of sweetness is less than 45% of sucrose's level at a concentration of 22%, it may not be suitable to be used as a sugar substitute. It is more like a dough improver than a sugar substitute.
Came for the science, stayed for the bread…. I will have to try this for my Filipino wife who doesn’t like the crust on bread (while I LOVE a nice crusty artisan bread😊). I haven’t ever heard of Trehalose or even yet tried to find it in N.America. I’m wondering if Stevia would be a substitute? An all natural sweetener available in powder and liquid form, I have used it in baking desserts but not bread. As far as I know it doesn’t caramelize and I’m going to have to give this a try sometime.
Again I'm puzzled about the width and depth of the presentation and the overwhelmingly rich science background. My wife (Japanese) always cuts off the crust when making "sandoichi". The crust she shreds with a moulinex cutter and uses the crums for "tonkatsu" pork chops.
I've just done this and it seems like the bread doesnt bounce/spring back. I also feel like the lift isnt as high when baked. I toasted the loaf slices later and they seem to dry up a little more too. Are these findings normal?
Nope. It should spring back when pressed, and, if you use a loaf pan of the right size for the bread, you should get a rectangular loaf of bread as shown in the video. This is a 67% hydration bread, a toasted slice should be dry.
Stingless bee farming, especially with the native species Tetragonula laeviceps, is very common here, many households have their small boxes of stingless bee that produce reasonable amount of honey every year. We made a video about it before: th-cam.com/video/UfNG-CCIhkE/w-d-xo.html
seeing this made me wonder why we had crusted toasts to begin with this crustless version makes more sense since most of us cut the crust or eat it just cause we are lazy (me) to cut it
@@NovitaListyani I finally bought the Trehalose powder from Amazon and bake the Snowy Crustless Shokupan today. It came out perfect same as the sample in your picture. I am so happy and thank you so much for sharing the recipe ❤.
Errata
Big thanks to @accamera4509 for pointing it out:
the disaccharide that is present in relatively large amounts in stingless bee honey is called trehalulose, not trehalose. Stingless bee honey
contains 13-44 g/100 g trehalulose not trehalose. To clarify, in an old paper (S Bogdanov et al, 1996), "somewhat higher values of turanose and trehalose in the Trigona honeys" was noted, but the erroneous figures on trehalose in the beginning of the video are actually the figures for trehalulose from a recent paper (Mary T. F letcher, Natasha L. Hungerford et al, 2020) "the unusual disaccharide trehalulose as a major component representing between 13 and 44 g per 100 g" of stingless bee honey. So, we decided to blur it out, and while honey does contain trehalose, any mention of stingless bee honey specifically in this video is related to trehalulose.
Thanks alot! I enjoyed this video; I got to learn about 2 things I never knew existed. The “white shokupan” and how to achieve the white result and Trehalose. So thanks for teaching me something new.
I just tried and love it!
That is so cool! 😁👍
I really appreciate the way you are keeping my life interesting.
I know a woman that has to cut the crust off of her husband’s bread.
Were it me , I would tell him to make his own if he didn’t like it, but she isn’t me.
I need to learn this and teach her.
That would be awesome! Teach her :)
I would just eat the crust! 😂
So much science, im learning so much ❤ txxx
I love all your videos. Very scientific and well explained. Keep them coming. Thanks
Thanks!
Obrigada pela sua explicação! Você está de parabéns!
There seems be a bit of confusion between trehalose and trehalulose. The former is a disaccharide of glucose, whereas trehalulose is a disaccharide of glucose and fructose. Trehalulose is an isomer of sucrose and is the sugar found in some honey.
It would be interesting to know how influential the lower baking temperature has on the lack of browning.
Trehalose definitely has some very interesting properties.
Thank you so much for pointing that out! Yes, indeed you are absolutely right. I can't believe we missed it, we actually did a video on stingless bee before, talking about trehalulose. I am going to pin the errata in the comments and blur out the misleading text in the opening!
As for the low baking temperature of the bread, at 160°C, both the Maillard reaction and caramelization can still happen, causing a slight golden brown color just like what you can see in some of the images of Shiropan, which is part of why they cover it with flour before baking, with trehalose we don't have to worry as much about the color.
👋💓🙏😃
Thanks for the information. I will definitely try this method. I especially enjoyed the background rooster sound: feel so at home here....
Glad it was helpful!
As far as nutritional value any bread ,other than artisan sourdough, is just much of a hazard to health as any food that contains sucrose.
White breads are desert foods. (how to make is good to know but not a move towards better health)
Truth is, white breads are HIGHER on the glycemic index and are a strong insulin stimulant , spike blood sugar and contribute to type II diabetes , insulin resistance and thus not a healthy staple food stuff.
Can i swap the sugar in other recipes with the same amount with trehalose?
Trehalose's level of sweetness is less than 45% of sucrose's level at a concentration of 22%, it may not be suitable to be used as a sugar substitute. It is more like a dough improver than a sugar substitute.
cool idea, great video , personally id just stop wasting food for no good reason don't like bread crust don't eat bread lol
Thanks ❤
Hello madame
Is that trehalose sugar or powder ?
Thank you for your response 💖 🌹🥀
It makes great stuffing👍
What's that nonstick coating?
We use a store-bought cake release/pan release, you could replace it with butter or oil.
Came for the science, stayed for the bread…. I will have to try this for my Filipino wife who doesn’t like the crust on bread (while I LOVE a nice crusty artisan bread😊). I haven’t ever heard of Trehalose or even yet tried to find it in N.America. I’m wondering if Stevia would be a substitute? An all natural sweetener available in powder and liquid form, I have used it in baking desserts but not bread. As far as I know it doesn’t caramelize and I’m going to have to give this a try sometime.
Thanks for watching! Unfortunately you can't substitute trehalose with stevia. It's a totally different natural sugar.
@@NovitaListyani Thanks. Good to know. Off to find some Trehalose.
Amazon has trehalose for reasonable prices.
@@MattBolton-gb9gi Cheers
Why are they cutting the crusts off the bread to begin with?
??????????
Can u explain why didn't u use yodane?
Again I'm puzzled about the width and depth of the presentation and the overwhelmingly rich science background.
My wife (Japanese) always cuts off the crust when making "sandoichi". The crust she shreds with a moulinex cutter and uses the crums for "tonkatsu" pork chops.
Thanks for sharing!
I've just done this and it seems like the bread doesnt bounce/spring back. I also feel like the lift isnt as high when baked.
I toasted the loaf slices later and they seem to dry up a little more too.
Are these findings normal?
Nope. It should spring back when pressed, and, if you use a loaf pan of the right size for the bread, you should get a rectangular loaf of bread as shown in the video. This is a 67% hydration bread, a toasted slice should be dry.
Where and how do you get stingless honeybees without paying an arm and a leg?
Stingless bee farming, especially with the native species Tetragonula laeviceps, is very common here, many households have their small boxes of stingless bee that produce reasonable amount of honey every year. We made a video about it before: th-cam.com/video/UfNG-CCIhkE/w-d-xo.html
seeing this made me wonder why we had crusted toasts to begin with
this crustless version makes more sense since most of us cut the crust or eat it just cause we are lazy (me) to cut it
Some people love the crust, especially from a well baked high quality loaf bread 😊
Ajaib ✨✨
Could you make a video on how tylose (CMC) affects fried food like donut? How much % of it should I put to make it less oily.
Thank for the suggestion.
@@NovitaListyaniI started with 1% but it made ny dough very dry from 65% hydration I bumped it to 75% with no problem
Wow!!
🤩🤩🤩 miam
Where do you get the Trehalose power?
We bought it online.
@@NovitaListyani I finally bought the Trehalose powder from Amazon and bake the Snowy Crustless Shokupan today. It came out perfect same as the sample in your picture. I am so happy and thank you so much for sharing the recipe ❤.
The best thing on the bread is the crust👍
Crust is fantastic for many things.
For a nice pbj, I don't prefer the crust.
❤❤❤❤...