Northwoods Bran Muffins Soy Free

Tuesday, February 19th 2019. | Bread

Northwoods Bran Muffins Soy Free Bread

This produces bubbles of carbon dioxide which makes the dough rise. This kind of leavening requires proofing ie a resting time to allow the yeast time to reproduce and consume carbohydrates. Breads leavened with yeast have a distinctive flavour. A sourdough starter is a paste of flour and water containing yeast and lactobacilli which has been obtained from a previous batch of dough. It works in the same way as yeast by creating bubbles but it requires much more proofing time than yeast. Sourdough bread has a sour tangy taste. It is used for rye-based breads where yeast is not really effective in leavening the dough. Chemical leaveners are chemical mixtures that release carbon dioxide or other gases when they react to moisture and heat.

Whole grains or refined grains? When cereal grains such as wheat are harvested they are surrounded by a tough protective coating called a husk. Before you can eat the grains the husk has to be removed. This is done by threshing (beating the grains) and winnowing (blowing away the chaff ie the broken off bits of husk). The grain without its husk is called a groat. It consists of three main parts: the endosperm germ and bran. The endosperm is the main tissue inside the grain and provides nutrition in the form of starch protein and oils. The germ is the embryo the reproductive part that germinates and grows into a plant. It is surrounded by the endosperm. The germ contains several essential nutrients. Wheat germ for example is a concentrated source of vitamin E folate phosphorus thiamine zinc and magnesium essential fatty acids and fatty alcohols. Bran is the hard outer layer of grain. It is rich in dietary fibre and essential fatty acids and contains starch protein vitamins and minerals.

Improvers are additives used to quicken the rising time increase volume and enhance texture. Salt is one of the most common improvers; it is used to enhance flavour and the crumb (the inside of the bread) by strengthening the gluten. Improvers may include ascorbic acid and ammonium chloride. Certain fats such as butter vegetable oils lard and egg fat are solid at room temperature. These shortenings as they are known are used to keep the structure together during the development of the gluten. A fat content of about 3% by weight is considered best to enhance leavening. Fats also help tenderise bread and preserve its freshness. Cooking is usually by baking in an oven. But bread can be made by frying in oil (eg Indian puri) baking on a dry frying pan (eg Mexican tortillas) and by steaming (eg Chinese mantou).

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