I would say a qualified yes to this if a)the properties that Tangzhong brings (longer keeping, soft and springy texture, overall lower gluten) are what you’re looking for and b)you realize that you might need to do some tweaking of your formulas to get them to turn out the way you want. For instance, when using other flours that naturally contain less (or no) gluten—rye and oat come to mind—further reducing the gluten by binding up some of your wheat flour in a gel might not give you enough lift. Also, as some mixed flour dough tends to be sticky to begin with, you may end up with soup. So again, I give a qualified yes to this one. Here’s a link to Swathi’s (Zesty South Indian Kitchen) Rye Bread made with Tangzhong post.