料理科学で作る究極の焼きそば！ベチャベチャになる本当の理由！焼きそばは乳化じゃない！

I've provided a detailed explanation of "The Ultimate Yakisoba Made with Culinary Science! The Real Reason Why It Gets Soggy! Yakisoba Isn't About Emulsification!" from a scientific perspective. Thank you for reading. References/source list [Science of Starch Gelatinization, Retrogradation, and Thickening] Thermal Gelatinization Characteristics of Various Starches (Physical changes and gelatinization of starch due to heating) https://www.jstage.jst.go.jp/article/... Measurement of Starch Retrogradation by Near-Infrared Spectroscopy (Hardening and retrogradation phenomena of pregelatinized starch upon cooling) https://www.jstage.jst.go.jp/article/... Gelatinization of Starch within Cotyledon Tissues of Adzuki Beans (Heating behavior of starch within plant tissues) https://www.jstage.jst.go.jp/article/... Effects of Modified Wheat Starch on the Textural Properties of Cookie-like Baked Goods (Heating, hardening, and water activity of starch) https://www.jstage.jst.go.jp/article/... Physical Properties of Food Thickeners and Evaluation by Line Spread Test (Mechanisms of viscosity and dispersion by thickening polysaccharides) https://www.jstage.jst.go.jp/article/... [Science of the Maillard Reaction and Thermal Browning] The Maillard Reaction and Coloration/Browning (Mechanisms of savory aroma and browning caused by the heating of amino acids and sugars) https://www.jstage.jst.go.jp/article/... Influence of the Maillard Reaction in Vivo and in Foods, and Aroma Formation https://www.jstage.jst.go.jp/article/... Browning Mechanisms in Foods and Their Control Methods (Physical control of the Maillard reaction in cooking) https://www.jstage.jst.go.jp/article/... [Science of Vegetable Dehydration and Cell Walls] Texture and Tissue Structure of Vegetables After Heating (Cell separation, moisture release, and softening phenomena during the heating of vegetables) https://www.jstage.jst.go.jp/article/... Research Report on the Long-term Storage of Vegetables (Moisture exudation and tissue softening in vegetables during cooking) https://www.jstage.jst.go.jp/article/... [Science of Fats, Oils, Taste, and Aroma Components] Study on the Mechanism of Palatability of Fats and Oils (Influence of fats on the brain and gustatory nerves) https://www.jstage.jst.go.jp/article/... Toward Elucidating the Biological Mechanisms of the Deliciousness and Unpalatability of Fatty Acids (Retention of taste and aroma by fats and oils) https://www.jstage.jst.go.jp/article/... On the Palatability of Fats from a Food Science Perspective (Involvement of the physical properties of fats in taste and olfaction) https://www.jstage.jst.go.jp/article/... Effect of Arachidonic Acid on Improving the Palatability of Foods (Empirical data on cooking oils enhancing umami, kokumi, and aftertaste) https://www.jstage.jst.go.jp/article/... [Synergistic Effects of Umami (Official Institutional Data)] Utilizing Umami (Umami Information Center / Empirical data on the synergistic effect of glutamate and inosinate) https://www.umamiinfo.jp/what/tasting... Basic Information on Umami (Umami Information Center / Scientific compounding ratios and mechanisms of amino acids and nucleic acids) https://www.umamiinfo.jp/what/whatisu... [Comprehensive Culinary Science Bible] On Food and Cooking: The Science and Lore of the Kitchen (Harold McGee / Kyouritsu Shuppan / Global authoritative book on heating, starch, heat transfer, and the Maillard (reaction) https://www.kyoritsu-pub.co.jp/book/b... *If the link has changed due to updates, etc., please search again on the official website. *This video is a derivative work based on the Touhou Project. Touhou Project Derivative Work Guidelines https://touhou-project.news/guideline/ #yakisoba #yukkuri_explanation #yukkuri_science #yukkuri_cooking