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.

It makes great stuffing👍

Obrigada pela sua explicação! Você está de parabéns!

So much science, im learning so much ❤ txxx

Wow!!

I love all your videos. Very scientific and well explained. Keep them coming. Thanks

@NovitaListyani

9 ай бұрын

Thanks!

Thanks for the information. I will definitely try this method. I especially enjoyed the background rooster sound: feel so at home here....

@NovitaListyani

Жыл бұрын

Glad it was helpful!

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.

@NovitaListyani

Жыл бұрын

That would be awesome! Teach her :)

@bonsaibaby8257

8 ай бұрын

I would just eat the crust! 😂

16:52 sacré travail en video 👍👏 2:00 miam miam forcement une tuerie 🤩😋😋 Merci à toi de m'avoir instruite sans ennui 🙏🔆🔆

@NovitaListyani

Жыл бұрын

merci ma belle toujours ravie de lire tes commentaires🙏

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.

@NovitaListyani

Жыл бұрын

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.

Can u explain why didn't u use yodane?

cool idea, great video , personally id just stop wasting food for no good reason don't like bread crust don't eat bread lol

Hello madame Is that trehalose sugar or powder ? Thank you for your response 💖 🌹🥀

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

Жыл бұрын

Some people love the crust, especially from a well baked high quality loaf bread 😊

🤩🤩🤩 miam

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.

@NovitaListyani

Жыл бұрын

Thank for the suggestion.

@cullanom

Жыл бұрын

​@@NovitaListyaniI started with 1% but it made ny dough very dry from 65% hydration I bumped it to 75% with no problem

👋💓🙏😃

If the trehalose is omitted and regular sugar is used, can it achieve the same effect? I will try the baking process with my regular recipe and hope it can produce the same quality with no crust.. Thank you for the inspiration and the science... 👍

@NovitaListyani

Жыл бұрын

You're most likely going to end up with a spotty crust, not a snowy white one. There are two issues to using sugar and getting rid of the trehalose here. From the video: 4:50, the Maillard reaction happens at temperatures between 140-165°C, without trehalose, you have to bake at a temperature lower than that, 140°C is the highest you can go. Then there's also the caramelization of sugar, fructose caramelizes at 105°C, which means that if the yeast breaks down the sucrose you add and can't consume it all by the time the oven hits that temperature, you might have browning or a spotty dark colored crust.

@dewantamanik8540

Жыл бұрын

@@NovitaListyani Are these reaction responsible for having white bread crumbs a little bit brownish when they are cooked? As normal temperature for baking is 200°C for plain bread. Can use of threhalose make bread crumbs whiter? I am curious why some baker can produce really white crumbs shokupan loaf with normal baking temperature.

@bonsaibaby8257

8 ай бұрын

@@dewantamanik8540probably because they added trehalose

Can i swap the sugar in other recipes with the same amount with trehalose?

@NovitaListyani

8 ай бұрын

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.

Ajaib ✨✨

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?

@NovitaListyani

10 ай бұрын

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.

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.

@NovitaListyani

8 ай бұрын

Thanks for watching! Unfortunately you can't substitute trehalose with stevia. It's a totally different natural sugar.

@goilo888

8 ай бұрын

@@NovitaListyani Thanks. Good to know. Off to find some Trehalose.

@MattBolton-gb9gi

8 ай бұрын

Amazon has trehalose for reasonable prices.

@goilo888

8 ай бұрын

@@MattBolton-gb9gi Cheers

❤❤❤❤...

What's that nonstick coating?

@NovitaListyani

Жыл бұрын

We use a store-bought cake release/pan release, you could replace it with butter or oil.

Where do you get the Trehalose power?

@NovitaListyani

Жыл бұрын

We bought it online.

@gracieleong2508

11 ай бұрын

@@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 ❤.

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.

@NovitaListyani

10 ай бұрын

Thanks for sharing!

Why are they cutting the crusts off the bread to begin with? ??????????

The best thing on the bread is the crust👍

@vikassm

Жыл бұрын

Crust is fantastic for many things. For a nice pbj, I don't prefer the crust.

Where and how do you get stingless honeybees without paying an arm and a leg?

@NovitaListyani

Жыл бұрын

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: kzread.info/dash/bejne/h5qCqY98c6zOm6g.html

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.