Rice Flour Bread Gluten Free Gluten Free White Rice Flour Bread Recipe Zucchini Bread Gluten Free Rice Flour Recipe Gluten Free Brown Rice Flour Banana Bread
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).
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.
If you are guilty of letting your bread machine collect dust when you aren t making bread its time to change things up a bit. The benefits of a bread machine aren t limited to making fresh baked bread - they include excellent recipes for everything from jams pasta doughs cakes to quick breads and pound cakes. Bread is just the tip of the iceberg. In this article you ll learn a few of the many dishes you can prepare in a bread maker that aren t bread. Pound Cakes Quick Breads and Cakes The benefits of a bread machine in the kitchen are limitless. You can bake numerous treats in addition to yeast breads and some of the best are cakes pound cakes and quick breads. These scrumptious goodies can be made as if you were using your regular oven using your machine s bake cycle. Most bread machines bake at 350 degrees Fahrenheit so you need to be certain that your recipes call for this baking temperature or adjust them accordingly. Many machines come with a timer but not all.