|
|
Baking Breads With Non-Wheat Constituents By Dyfed Lloyd Evans
|
| Tuesday, January 13, 2009 |
Bread is the staple of most of the world's population, and with simple, this is a mix of wheat flour and yeast with water that is bound to use yeast as the agent up and baked in the oven.
Put this way, it will appear that can be made with bread flour. So you might expect Breads Corn in the United States, Rice Breads in Asia or Sorghum and Millet Breads in Africa. However, this is truly amazing ignore owned grain wheat and barley.
80% of all protein in wheat and barley that is made of two proteins: gliadin and glutenin. This is bound together in part from corn starch, but when wheat flour is kneaded some glutenin molecules released from the starch and cross-link to one another to form the adhesive and glue that gives this bread that's amazing properties.
That's why, as you knead the bread dough becomes smooth and elastic real. This is because the network of molecular glue all over the dough, it binds together. If this is added yeast ferments the sugars in the grain produce bubbles of carbon dioxide. This bubble will be trapped by the gluten network and gas is not as heated in the oven is expanding, causing the bread to rise. Baking also solidifies the gluten network by condensation of bread so that the company set with fine texture.
But, just as the glue is very important in the formation of bread in the first place will also be responsible for the bread, 'tired' in the glue trap water molecules as bread age.
As a result of gluten in wheat and barley is important in the formation of Breads. That is not to say that can not be made Breads' gluten free '(normal rice) that only those who tend to be more crumblier and cakes such as wheat or barley-based Breads.
However, the adulteration of bread with the inclusion of kinds of calcium from the sawdust for the ancient practice. In the end it appears that you can usually add 20% of the others to bread dough and will rise up and still has all the properties traditional loaf.
This can be very important for subsistence or even most of the food such as vegetarian, if you mix peanut with wheat flour you get all the essential amino acids in food from the bread alone. This is why the UN is promoting the use of locally grown millet or sorghum in Africa this very purpose. For similar reasons, black-eyed pea flour is used in Liberia.
A number of starch or flour can be used to add one of bread and wheat flour include: pea flour, millet flour, sorghum flour, ground nuts, flour Linden leaf, black eyed pea flour (indeed, every peanut, potato starch, flour rice (but add a little cornstarch to stabilize), maize flour and cassava flour.
Recipes that below is for the bread, corn flour, but you can use to adjust the quantity for each type of flour mixture loaf:
Corn Bread flour
Materials:
140g cornflour
560g strong bread flour
25g yeast
1 tbsp white sugar
60ml lukewarm water
350ml water (to bring the dough together)
1 tbsp salt
1 tbsp butter, melted and allow to cool
Method:
Stir the yeast and sugar into lukewarm water 60ml and set aside in a warm for about 10 minutes to activate the yeast.
Combine corn flour, bread flour (wheat flour) and salt in a bowl with melted butter and combine with yeast mixture. Either in the form of flour and yeast that pour into this mix. Stir well and add the remaining water a little at a time, until you have a smooth dough. Turn the dough to a lightly-floured surface and knead thoroughly for at least 5 minutes (remember that this is to give any kneading bread is the bread-like properties). Do not skimp on kneading because you will need to release more adhesive because of maize flour is added here.
Roll dough into a ball, placed in a light-greased bowl (turning to coat in oil), then cover with a cloth and set aside in a warm place to rise at least 75 minutes, or until doubled in size. Make the dough back (from the issue by punching the air) and knead well for 5 minutes and then returned to bowl, cover and set aside for 45 minutes increased.
Make the dough again and again for the same to 2. Knead each piece very carefully to remove any trapped air and then press each dough half into a separate 500g loaf tin. Press down with a good lead and then close the base and set aside in a warm place to raise at least 45 minutes (dough must rise up through the lead at this time).
When the rise and put bread in the oven to heat pre-210C and bake for about 25 minutes, or until golden brown is the basis and hollow sound when tapped.
Allow the bread cool slightly before the switch to a wire rack to cool completely.
As long as you knead well at every stage of this bread, and every time you can replace with maize flour only on any of the land that you want.
Dyfed Lloyd Evans is the creator of the Celtnet Recipes site where you can find a large amount of bread or a prescription for a prescription-like bread, cake. You can also find a variety of recipes for non-wheat flour Breads on this site. |
posted by neptunus @ 10:41 PM
 |
|
|
|
|
Post a Comment