9V6RJ3rpFgRWRKz9atzwHWSEAzE Useful Articles Hard To Ignore: On Breadmaking Ingredients

Wednesday, January 25, 2012

On Breadmaking Ingredients

You can use different ingredients to make bread. It is important understand the characteristics of each, so that you can fully take advantage of the process, thereby adding more flavor, texture and quality. Each ingredient will determine a certain feature which will be displayed by the bread as well. Here are some tips about the things you can use.

About Yeast

Yeast is a living plant. It is a microscopic fungus that makes the bread rise as a result of its presence. It will require food, warmth and moisture to grow properly. Temperature should be around 100 to 110 degrees F to get the best results. Water is good, as well as honey, sugars and molasses. Yeast can ferment sugars into alcohol and carbon dioxide. The gas is then trapped inside the gluten network, leading the bread to rise until all the oxygen is consumed or the yeast is killed through over fermentation or baking.

The two common yeast types available are instant yeast and regular active dry yeast. The two have been dried to deactivation, although the yeast cells are not destroyed. Instant yeast dried at lower temperatures can produce more live cells and are fast to act when water or flour is added. Compared to active dry yeast, instant yeast does not have to be dissolved or proofed in warm water. This can be added together with the flour after the initial 2 cups of flour have been added.

On Active Dry Yeast

Active dry yeast has a tough outer shell that requires warm water and sweetener to get softer for 5 to 10 minutes before you add other ingredients. Glutathione in wheat germ can break down gluten. It is also present in yeast in minimal amounts. It does not affect the bread quality, considering that it remains in the yeast cell. Under adverse conditions, glutathione can leak out. The dissolving water should not be cooler than 100 degrees F if you are using active dry yeast.

Glutathione tends to leak out of the yeast cells very quickly in cool water, leading to weaker dough strength. The instant yeast ensures that the batter or flour temperature has a minimum temperature of 75 degrees F when you add the yeast. If the freshly milled flour is warm or over 120 degrees F, the liquid should be cooler than 90 degrees F to avoid overheating the dough and destroying the yeast.

Knowing the Liquids

Water is the cheapest, fastest and easiest liquid to use. The texture of the grain tends to be chewy, and the flavor, more obvious by adding water. Milk helps make bread rise faster. The bread also gains finer texture and acquires longer shelf life. Scald all the milk except for the canned one. Buttermilk helps make dough become tenderer and acquire a nicer taste. Yogurt adds tang and can be substituted for 1/2 of liquid replacement. Vegetable juices and broth like apple juice and tomato juice can be used to add nutrition and improve texture and taste.

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