Curb Your Cravings - Not Your Enthusiasm 395

January is the month of revival, whispers all around of a better year - aspirations held for those resolutions you have either penned to paper, or kept quietly in your thoughts.

According to data published from various studies published throughout the last 5 years, every January, roughly 40% of Americans vow to change something in their lives, in the form of a resolution. One of the top 3 resolutions is to lose weight¹.

A study published in 2002 by Scranton University¹, shows statistics for the percentage of people who had made New Year's resolutions, as the resolve to keep those resolutions dwindles steadily over time:

• Resolutions held past the first week: 75%
• Resolutions held past 2 weeks: 71%
• Resolutions held after one month: 64%
• Resolutions held after 6 months: 46%

The Study gathered data on the usefulness of resolutions made in January. To gather data, 2 groups of subjects were followed over a 6 month period and interviewed. The groups were made up of:

1. People who had NOT sat down and made resolutions.
2. People who DID make the effort to create resolutions.

The Study found that after 6 months time 46% of the people who HAD made resolutions were successfully accomplishing their resolution goals - compared to only 4% success rate of those who did NOT create resolutions .

This is good news for people who have reachable aspirations this year. For those of you who are seeking to shed extra pounds this year, it may be in your favor to write down a resolution or two. By keeping your resolutions in an accessible place, you create a reviewable bookmarklet of your goals. This will help improve your willingness to keep your word, as well as serve as a constant reminder of what you are working toward.

Once you have established your basic goals for weight loss, it is time to confront the barrage of seemingly frustrating obstacles, some are - portion control, peer pressure, advertising, self esteem, cravings and lack of motivation.

One of the biggest problems dieters face is curbing cravings for high calorie foods. The salty, crunchy and mostly grease laden mass produced items like chips, are readily available via retail shelves and can be found virtually everywhere - vending machines, break rooms and parties etc.

What can be done about cravings? Deprivation - The act of denying oneself access to these treats? Well studies also reveal that denying cravings only results in more weight gain, because most dieters succumb to the internal turmoil caused by the denial, and then start the binges. Binges are mainly eating large amounts of high calorie foods for an extended period, disregarding portion control or the caloric values. This can create an ugly cycle with dieters. It can be quite disheartening.

I think one effective method to ward off cravings is to find a similar food - one that is close to the texture, and taste of that high calorie, unneeded food you might crave. The key is to find the version that is the least in calories, yet still as tasty.

Thankfully flavor technologies are starting to catch up with the science of creating and marketing low calorie products. The bland, obviously doctored tastes of diet foods past seems to have dissolved, much like the once bad after tastes.

So keeping in tune with this post, I wanted to share that I discovered something recently, that was pretty nifty. Kellogg's brand 'Special K ' has started marketing low calorie snacks as part of their pro-low calorie product line. I think by far the multi-grain crackers they just released are one of the tastiest store bought crackers I have had in a while.

The closest retail comparison I could think of is "Wheat Thins". Now I have not been a fan of "Wheat Thins", the crackers are a bit too substantial for my taste. And they have an overpowering taste that competes with anything you add to them. Plus I find that I get this odd after taste when I have had a few at a time.

But Special K's multi-grain crackers surprised me. They have a very light & airy texture with bits of whole grains - but can still hold their own when used with a thicker dip or soft cheese. The taste of the cracker comes off very pleasant, with a slight hint of onion. Very buttery.

I honestly can say they were extremely good. Something I will keep in my pantry.

There is a second variety of Special K's crackers I tasted. The flavor is Italian Tomatoes & Herb. Now if you are someone who loves the taste of tomato bisque or sun-dried tomatoes - you will appreciate this variety.

I am not a fan of tomato bisque. I love marinara sauces and sun-dried tomato but something about that kind of soup just doesn't do it for me.

I did taste the crackers enough to get a sense of their flavor. The tomato flavor is pretty heavy in these crackers. IThe crackers actually reminded me of tomato soup with an aged cheese melted into it.

My husband (who happens to be an avid tomato bisque consumer) loved these crackers. As did my 20 month old. Plus they passed the "picky eater" test with my 5 yr old.

So if you are looking for something to curb your cravings, these crackers seem like a win-win. Per serving of 17 crackers it is only 90 calories. They come in individual portion controlled .77 oz pouches, or you can purchase a box of 6 pouches, and for larger amounts, the 8 oz carton is great for parties.

You can view more about the crackers , such as the nutritional & allergy info, by clicking on the above links (which point to Kellogg's website) or visit their product pages:

Special K Multi-grain Crackers:

• http://www2.kelloggs.com/Product/ProductDetail.aspx?product=15751

Special K Italian Tomato & Herb Crackers:

• http://www2.kelloggs.com/Product/ProductDetail.aspx?product=15771

Related Posts:

• How sweet it is: The Skinny on Low Glycemic Sweeteners
• Lo-fat Recipe: Banana - Rum Napoleons
• Trace Produce : Come and Meet Your Farmer

Source::
¹Auld Lang Syne: Success predictors, change processes, and self-reported outcomes of New Year's resolvers and nonresolvers, by John C. Norcross, Marci S. Mrykalo, Matthew D. Blagys , University of Scranton. Journal of Clinical Psychology, Volume 58, Issue 4 (2002).

Baking Theory Notes: Fermentation Chemistry 4

Fermentation

Remember: Fermentation starts when the mixer stops!


Control Fermentation through:

1. Temperature
2. Time

What happens during the fermentation process?

• Gas is produced --> Carbon Dioxide {When Dough is mixed gas is caught by the gluten and the gas rises}
• (water & flour cause enzyme activation)
• Gluten is modified --> Dough becomes balanced so dough is workable : Elasticity --> Extendability
• Flavor is developed (Acidity)
• Alcohol is developed ("Alcoholic fermentation")

*To test the "alcoholic fermentation" theory ---> when you are ready to mix your formula, open a starter, either one retarded or left on the bench (Ciabatta or Croissant are especially potent!), lean in --- (as a former instructor would explain: "you rip back- because alcohol has hit your brain", he had such a big grin when he said this ) I am telling you --- it'll knock your socks off. The more "bake-tarded" (my own baker slang) you become, the more you anticipate smelling those starters! Ha HA!



Enzymes:


click here to see a bigger sized diagram of the chemical changes of fermentation.

Definition:
Biochemical Catylist: an organic substance formed by living cells (yeast), is able to cause changes in other substances {i.e bacteria, fungus or both } without changing it's self .

Diastatic = has enzymes
Non-diastatic = enzymes have been killed

Diastic Enzymes:

---> Supplied by flour / or Malt (sugar)

1. Alpha-Amalase works on Amylose ---> Converted to Dextrin (sugar)
2. Beta-Amalase works on Amylopectin ---> Converted to Maltose (sugar)

*These diastic enzymes are important because they work on STARCH.
---> Wheat is 70% starch (bran is protein)

Starch:

--->Amylose --->
--->Amylopectin--->

Diastatic Enzymes from flour (from milling) work on the damaged starch (i.e gelatinized (from heat / baking) and convert it to sugar (2% of starches) .

End result is mostly Maltose. Yeast cannot metabolize maltose.

1. Maltase (enzyme) ---> converts to Fructose, Dextrose / Glucose)
2. Sucrose [beet or cane] (granulated sugar) ---> Converts into Glucose
3. Invertase (enzyme from yeast) ---> converts Glucose into Sucrose

Yeast takes maltose (enzyme) and converts it into Fructose, Dextrose / Glucose {allows yeast to eat it).

These processes take place if:

1. Optimal Temperature
2. Right moisture Content
3. Allowed Optimal time

Zymase (yeast) ---> Reacts with simple sugars and injects CO2 into the dough causing it to rise. Produces alcohol.

Simple Sugars:

1. Fructose = CO2
2. Glucose = CO2
3. Dextrose = CO2

Proteolytic Enzymes

1. All from flour
2. Can be found with Diastatic Enzymes

---> Protease ---> Converts protein ---> Modifies the gluten so dough is workable (softens and makes extendable)

*Over mixing dough will break dough down into "slime". I've seen this happen, it ain't pretty. Kinda resembles the stay puff marshmallow man (as the ghostbusters cross streams)
when he is obliterated --- a bumpy, jiggly white mass. yuck.

My Recipe : Curried Asparagus 8

This is a tasty side dish. It has gotten raves from my friends and family. It may seem a bit salty at first glance but take into consideration the liquid added washes the flavor out a bit , so there needs to be enough salt to bring out the curry flavors. Enjoy!

Green Asparagus by Gunnar Magnusson

You Will Need:

• a nice bunch of Asparagus (1-2 #s)
• 1/4 - 1/2 of a stick of butter
• a good curry powder (look for these ingredients : coriander seed, chili, cumin seed, fennel seeds, cinnamon, poppy seeds, star anise seeds, turmeric, mustard seeds, white pepper and peanut -- You can buy this mixture at an Asian market, regular grocers tend to have a diluted curry powder lacking depth)
• balsamic vinegar (a splash about 1-2 TB)
• porcini mushroom flavored oil (a bout 1/4 TB
• rubbed sage (about 1/4 - 1/2 tsp)
• onion salt (1/2 tsp)
• garlic salt (1/2 tsp)
• kosher salt (1 tbs)
• water (enough to cover asparagus)

Heat your pan on medium high and allow the butter to melt completely. After washing & breaking the fibrous bottoms off your asparagus stalks -- add them to the melted butter. Add 1 tablespoon of curry to the pan, mix into the butter to form a paste. Sprinkle balsamic vinegar over the whole pan. Drizzle your asparagus with the porccini oil. Dust with rubbed sage. Sprinkle salt , onion and garlic salt (a few shakes , as water will be added later). Stir briskly. Add 1 tsp more of the curry. Add enough water to barely cover the stalks. Cover and allow to simmer.

When done the asparagus will take on the yellow color of the curry, and they will appear slightly wrinkled/wilted.

Recipe : Gulab Jamun | Indian Sweets 2

Gulab Jamun. An Indian treat

gu·lab ja·mun (plural gu·lab ja·muns)

Indian dessert: Deep-fried dough served in a sugar syrup flavored with rose water.

[ Hindi translation = [gulāb] ="rose water" + [ jāmun]= "fruit"]

Indian sweets are generally based on thickened milk (khoya) and rice flour ---" Chaval ka atta" (in Hindi) or "arisi mavu" (in Tamilamil) . This combo has many uses : Crispness can be obtained if added to deep fried vegetables .

Used as a thickener in South Indian cuisine --- dishes such as kolambu, gotsu and rasa vangi which are then served with plain rice. IA thick batter can be made with urad dal for dosas and idlis. In Northern Indian cuisine it is used mainly in a pudding called phirni .

If your path takes you to East, Middle or West India --- it is the base of various pancakes, dumplings, fried snacks and sweets.


Rice flour is also used in painting 'kolam's' or alpanas, (mandalas) attractive designs fused with flowers on the thresh hold of traditional homes..

OR chickpea flour. --- a.k.a Gram flour, made from chickpeas (chana dal), is used as a binding agent for Koftas (meatballs or vegetable balls), or as a batter for fritters and as the base savory snacks like Dhokla (steamed dumplings), Bonda (spiced potato curry balls dipped in a batter of besan and deep fried), or Sev (fine, fried strands or sweets like ladoos.

Besan is used in many beauty related recipes : homemade masks , face scrub and toner,It is mainly mixed with malai (cream) and drops of rose water, or plain water.

Cardamom, almond, raisin, saffron, jaggery, rose-water and a hint of camphor are some of the commonly used flavorings used to scent Indian sweets. Bengali confections are favored all over India, especially sweets which use cottage cheese (paneer) or khoya as a base ingredient.

Popular sweets are Rasogullas and Gulab jamuns, these cottage cheese and khoya balls are soaked in scented sugar syrup. Favorite Indian delicacies include Jalebi (airy and light 'curlicues' of deep fried flour, soaked in syrup). Halwa (semolina pudding), Sohan halwa are very rich, chewy, nutty candies.
I discovered my love of all food Indian, through an old friend roommate. She had been heavily influenced by her father's stint in the South Pacific, adding his pastry chefs' flair and her mother's Asian roots , which acted as a gateway for the intermingling of Asian and Indian cuisines. She favored Vegetarian dishes best. So with the meeting of this friend and as our friendship flourished, I naturally developed a love affair with Dahl and curries .

This recipe was given to me from an an aging Indian woman who frequented our neighborhood. She was very happy to pass the legacy of her food filled past , however small , as she was saddened by the lack in interest from her grand-children.


Gulab Jamun
Ingredients:

• 4 oz. dried milk

• 2 level tablespoons plain flour
• pinch of bicarbonate of soda
• 4-5 tablespoons of milk
• 1 lb sugar
• 2 cardamoms
• rose water for flavoring
• 8 oz vegetable fat for frying

Mix the dried milk, flour and bicarbonate of soda in a bowl. Add fresh milk to make a soft dough; make thin 2 in long rolls.

Heat the fat, then cool and put over a slow fire. Put as many of the rolls as the pan will hold comfortably. Cook over a very slow fire till the jamuns are pale gold and have doubled in size.

While the jamuns are frying - add the sugar and 1/2 pint of water in a sauce pan and make a thick syrup. Add the cardamoms, either coarsely ground or whole, to the syrup.

Drain the jamuns and add the syrup, let stand for 5 minutes over low heat, then take off of the fire - add 1 tablespoon of rosewater and cool.

This should make 2 dozen jamuns. Serve hot or cold.

Yummy!!

You can learn more about Indian Confections here. There is also a wikipedia entry on Gulab Jamun . It is a small paragraph --- if you have info on the history of Gulab Jamune You you might want to contribute to building of the wikipedia page.

The Culinary Equipment Fairies...Blessed me With a Baking bounty! 0

queue the "sugar plum fairy theme"..... The curtain draws, the house lights flicker and fade. In front of you - a stage, the set painted and built to resemble a porch?

As I had described in earlier posts, I had posted a blurb in the "wanted" section of craig's List . Mentioning my need to find culinary/baking things, used, at a discounted price.

Because let's face it, being a student is not cheap, but let alone having to pay childcare on top of the normal expenses is even more devastating to finances.

The response I got was great. A local caterer was willing to sell me ALLOT of baking things for $25 total. [You can read about what I got here.... ] I had been using my Cuisinart Custom prep Food Processor , that I got 3 years ago for a wedding gift, to mix. It works fine for non finicky doughs.

But I had wanted a kitchen aide for a long time. Money was not playing into my favor. Someone offered to sell me one for $50 dollars. [You can read about that here...]

Someone who wanted to remain anonymous, sent me an email. She had offered to give me a copy of Professional Baking , for free. So I was not going to turn that down. My daughter was ill so I had my husband go pick it up. And when he got there, there was a box on the porch that said "Have Fun Amber!", the box was full of cool things :

a Stoneware loaf pan; A Black n' Decker "Handy chopper" ; A wire cake cutter ; 4 other baking related books ; 3 large cake molds ; A set of Canape molds ; Unopened - artichoke pesto, almond paste,marzipan, poppy seeds ;A large unopened bag of instant yeast ;a large bag of bay leaves ; A large can of Gum - Tex; A Cream Whipper/filler;

A copy of The Naked Chef - Jamie Oliver ;



A brand new-in box , Zenker "Super Cake Baking Tin - Which I love!

Her generosity blew me away. I was not asking for charity by any means. I had items listed in my post , which if buying brand new , retail for pretty spendy prices. I specifically noted in the post I would like to purchase used items, at a discounted price. And here I was blessed with this baking bounty.

How can I convey how great these culinary equipment fairies are??? We humans tend to get caught up in our own pursuits, forgetting there is a world out there. That there are caring people. It is so easy to feel alone, to feel soured by images we see plastered all over the news & television screen. You almost have to grow a hardened shell, retreat into your own little world, to deflect that.

A Big Thanks To those who have been so kind! Also to my readers, for listening....

(originally blogged March 22nd, 2005)

Recipe: Green Tea Sesame Sauce 4

O.k I live for asian flavors. I love green tea , & I partake in the tea drinking ceremony atleast twice a day. Here is a recipe that combines some of my favorite ingredients - green tea, garlic, chives & chili pepper. This is not so much a fire in your belly, but a gentle warmth. Serve among good friends.


Green-tea Sesame Suace
This is great with chicken, seafood or tofu.

• 1/4 Cup tahini, well stirred
• 1 TB exstra-virgin olive oil
• 1/4 Cup brewed green tea
• 2 TB fresh lemon juice
• 1 small garlic clove, finely minced
• 2 tsp fresh ginger, minced
• 2 TB chives, minced.
• 1 tsp fresh chilli pepper, minced
• salt & pepper to taste

Whisk all ingredients together until smooth. For thinner sauce add more green tea.

Formula : Americanized Pumpernickle Bread 2

This is a small production formula. If you want to make at home you must convert the ingredients to 1/3 of the formula. [# = lb]

Sour :

• 4# Cold water
• 2 oz. Yeast
• 2 oz. Malt
• 4# High Gluten Flour
• 2# Rye Meal or Pumpernickel

Procedure:
Mix in a 20 qt bowl with a hook, and let set out, covered with plastic, until next day.

Your sour will resemble this :

AP Sour After Overnight Fermentation.

Dough:

• 8 #   Water (cool )
• 12oz. Honey
• 4oz.  Instant Yeast
• 10#  Hi Gluten Flour
• 3#  Rye Meal 
• 2oz.  Malt
•  8oz.  Salt

Place water honey & sour into a 40 qt bowl.

Honey, water & AP Sour in mixer  bowl.

Mixing of the AP dough.

Add the rest of your ingredients - mixing with a hook, until smooth. Mixing time is approximately 4 minutes beyond clean up stage. Dough temp should be 78°F .

Blocking AP Finished Dough.

Remove the dough from the bowl, lightly flour the bench [work space] and block the dough. Divide dough using a hot dog cut [easier to scale]. Scale to 1# 3oz., round immediately.

Scaling AP Dough to 1# 3oz.

Rounding AP Dough.

AP rounds on Board.

Rounds are then put on boards. Let relax 5 minutes covered.

Egg washing re-rounded AP rounds.

Re-round, lay on board lined with proofing cloth, tuck proofing cloth between rows [to prevent sticking] and egg wash. Proof for 25 minutes.

Making Beehive cut in proofed AP rounds.

Once proofed, put 6 on a cornmeal prepped peeler, using a a sharp blade, make a beehive cut/swirl cut - starting from bottom, side cut upwards in a curving motion & meet 1 inch from center . Continue until you have four equal cuts, which offset each other.

Loading cut AP rounds into oven w/ peeler.

BAKE AT 450° F. Use "thump" test to check for correct bake-off.

Baked AP rounds.

Has a fine crumb, light. Not dense at all, and not much for sharp rye flavor - more nutty. I don't care for rye, yet I loved this bread. Most people when they think of rye , they think of the hors 'd ouvres sized crouton - hard rye mini loaves you add cheese to. This bread is not at all like that. It is similar to a whole wheat.

Traditional rye is very dense, and calls for mainly rye flour. Rye flour doesn't have gluten. Hence the dense bread. It is more popular on the East coast. You won't find too much Rye bread on the West coast.

I find it funny that we as North Westeners love artisan breads and our organic, healthy lifesyles, yet can't find room on our palate to appreciate rye...

Giddy Over Oregon Crab...| Recipe : Fresh Mango - Crab Spring Rolls 14

Female Dungeness Crabs have larger "chests" than their male counterparts...hmmm.




The 2 Above photos are from GREG JOHNSTON ,SEATTLE POST-INTELLIGENCER reporters Article "Puget Sound's Dungeness bounty is fun to catch and great to eat ", a great article on The Puget sound's dungeness crab, covers many facets.

Here is one of the 2 crabs caught by my husband & friends. Only male crabs are eaten, and they must measure over 6 inches across the shell to be regulation. The crab cage was dropped off of a bridge in Seaside, Oregon - with a rope and buoy attached. You can use basically anything to bait your trap - mink, smelly fish, chicken meat etc. When the boys checked the trap they were very excited.


My husband ran back to the house , huffing & puffing, out of breath and exclaimed "There are 2 crabs in there -BIG ONES!" He was like a little kid who had just discovered Pokemon. The locals were very intrigued with the catch. They were asking all kinds of questions - the most frequent one was "Wha'd you use to bait 'em?" and their stern looks were not of approval until the crabs were carefully looked over and measured. After the investigation, the female was put back and the male crab was plopped into a bucket with water, to be carried home.



Now this crab was a real pain in the ass. He was a fighter. You cannot fully understand a crabs' strength, until you are wrestling him into a pot of boiling water. His claws are furled in full battle glory, taking swift pinches at every chance. I was lucky to capture this photo of my husband potting him, because when you are handling a dungeness crab - instinct tells you let go immediately!



The crab is cooked until the shell turns from it's natural and alive color of purplish-brown, to a red orange cooked color. Then the crabs sternum[chest] is cracked open and the organs are thrown away, leaving the collection of meat.

Here is a great recipe for crab meat:

Fresh Mango - Crab Spring rolls

• 2 Tbsp fish sauce
• 1 Tbsp rice wine or dry sherry
• 3 1/2 tsp minced fresh ginger, divided
• 1 Tbsp chopped cilantro leaves
• 1/2 lb. Cooked crab meat, broken into chunks{you can use lobster also]
• 2 Tbsp canola oil
• 1 Tbsp loose green tea, such as Gunpowder green tea
• 2 small mangos,peeled,seeded and diced
• 12 , 8 inch round dried rice paper wrappers

Combine fish sauce, wine/sherry,1 1/2 tsp ginger, and cilantro leaves in a medium bowl. Add crab/lobster; toss to coat. Cover and marinate in refrigerator for 30 minutes.

Heat oil in a large cooking pan over medium heat, swirl oil to coat pan. Add green tea and saute until fragrant [ 30 seconds]. Add 2 Tbsp of ginger and saute another 30 seconds. Add crab/lobster mixture; stir and toss until it heats through, about 1 minute. Remove from heat. Let cool, then mix in mango.

Fill medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a clean and dry work space. Arrange 2-3 Tbsp of the filling in an even horizontal mounds just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding the sides about half way.

Cover finished rolls wit a damp cloth to prevent drying. Serve with dipping sauce.

Sweet & Sour Chili Sauce

• 1 stalk lemon grass
  
• 1 fresh red chili, seeded and minced
• 2 tsp brown sugar
• 3 Tbsp fish sauce
• 1/4 cup fresh lime juice

Remove tough outer layers and green parts of the lemon grass. Mince tender base stalk. Combine ingredients in a bowl. Cover & chill. Keeps for 3 days.

Celebrate Spring ! Savory : Sexy Wasabi Spring Rolls 8

Sexy little things these are. You will sigh, in shear culinary delight. Makes 8 spring rolls

Ingredients :

• 1 Tbsp miso paste
• 1/2 table spoon rice wine
• 1/2 lb. asparagus spears, trim ends.
• 2 Tbsp walnut oil {{One of my favorite cooking oils, wonderful flavor}}
• 2 cups fresh Shiitake mushroom caps, sliced thin.
• 1/4 Cup wasabi paste
• 8 [ 8 inch] round dried rice - paper wrappers.

Dissolve the miso in 2 Tbsp of warm water. Mix in the rice wine, set aside.

For the filling : Cut Asparagus spears in half. Heat walnut oil in a large pan over medium-high heat, swirl to coat pan. Add shiitake mushrooms; saute until softened (1 minute or so). Add asparagus spears;saute until heated through. Stir in miso mixture. Remove from heat; cool.

Assembling the Roll : Fill a medium sized bowl with warm water. Dip one of the wrappers in the water for 15 seconds or until softened. Carefully transfer to a dry work space. Spread about 1 Tbsp wasabi paste lengthwise just below the center of the wrapper. Top the wasabi with 2 Tbsp of the filling in an even horizontal mound. Roll up the rice paper to form a tight cylinder , folding in the sides about half way.

Serve whole or in half with a favorite dipping sauce.

Lime & soy Dipping Sauce:

• 2 Tbsp lime juice
• 1/4 Cup low sodium soy sauce
• 1 Tbsp Rice Vinegar
• 1 Tbsp thinly shredded ginger
• 1 green onion, green part, minced.
• 2 tsp black sesame oil

Combine in a bowl. Cover & chill . Lasts 1 week.

Baking theory Notes: Other Flours 0

Other Flours used in production bakery:

+Brown Rice

1. when milled produces Rice Flour
2. Heavy, dark flour
3. Very rich flavor
4. Gives heavy character to bread or whatever it is added to.

+Soy Flour

1. finely ground soy beans
2. added to other flours
3. Enriched more than other flours
4. Low fat content

©1996-2003 Lori Alden, As seen on The Cook's Thesaurus.Click picture. 

+Potato

1. Flavor goes well with wheat
2. Moistens bread

+Vital Wheat Gluten

1. Manufactures for supplementing in gluten, for strength.
2. Starches are stripped from the sponge/starter & marketed as "pure gluten".

Baking Theory notes : Rye 0

Rye:

Rye Upclose and Personal  by P1r

Parts of The Rye kernel:

1. Germ = Very core, inner center, where sprout develops.
2. Bran = outer Layer wrapped around the germ.
3. Endosperm = inner middle of the kernel.

About Rye :

1. Rye has no Gluten
2. Rye flour used on it's own makes for a very dense bread. -- an example of this is Pumpernickel.
3. Usually mixed with a hard four to produce better bread.

Rye Flour Types:

1. "Light" rye flour -- made from inner most endosperm
2. "Medium" rye flour --- made from whole endosperm
3. "Dark" rye flour --- made from Outer endosperm
4. Rye "Meal" -- made from whole kernel

Formula: Seven Grain Bread 0

This formula makes up to 9 full rounds & Mixed in a 40 Qt.
[it barely fits in a 20 qt., if using a 20 qt. be prepared for some to spit out ,when you add the grains]
for home use smaller batches maybe @ ¼ of the formula

Multi Grain Bread Rounds Resting

Make this the day before.

Pre-ferment:

• 5# Flour  [100%] 
• 3# 2oz Water  [67%] 
• 1½ oz Instant yeast [1.5%]
• 2oz Salt  [2%]

1. Incorporate for 3-4 minutes in 1st speed 
2. Then 5 minutes in 2nd speed Will not be a full developed. 
3. Put into bucket, w/ cover. 
4. Leave on bench for 1 hr 
5. Retard over night.

* It makes well over 4 # of sponge.

Prep Grains before mixing Mulit Grain Bread.

Grains :

• 1# Flax seed 
• 1# Sesame seed (toasted) 
• 1# Sunflower Seeds 
• 1# Rolled oats 
• 2# water

Soak in water for 1 hour.



Multi Grain Bread

• 6 # 8ozBread flour 
• 2# 8oz Whole Wheat Flour 
• 1# (light) Rye Flour 
• 5# 14oz Water 
• 1¼oz Salt * 
• 4# Pre-ferment --- (this must be made the night before - see formula above.) 
• Grains

1.  Mix everything except grains in 1st speed 
2. Use 2nd speed to develop gluten 
3. When almost fully developed add the grains 
4. Mix in 1st speed till completely combined. 
5. Proof in a plastic container (sprayed w/ non-stick spray) for 45 min. to 1 hour 
6. Scale at 1# 3oz, give it a light round - re-round tight. 
7. Proof on board for about 1 hr. 
8. Bake at 480°F [top] for 20 min. 
9. Bake {bottom} at 420°F 
10. Turn down the top to 440°F, finish baking for 20 to 30 min. 

This bread is very hearty. And it turns a beautiful rich brown color.

Baking Theory notes: Wheat/Flour 1

" Flour is to wheat , as Wine is to Grapes "

What is the most important food in the world?
* Rice

our text book was wrong - listing wheat as number one. In reality wheat is 2nd in the world.


Wheat:

Parts of a wheat kernel :

* The Germ Where sprout is formed, supports seed fat, vitamins & minerals.


* The coat or Husk The outermost covering of the kernel. "Chaff"



* Endosperm The inner most center of the kernel.

* Bran The layer covering the Germ.





Milling:

* Separates the Germ & Bran
---bran contains the "fat", which is taken out to give flour a better shelf life. Otherwise it would go rancid.
* Reduces the chance of Endosperm entering into the flour. For Less expensive production & marketing of flour.

---Whiter more exspensive flour comes from the Endosperm.

---Quality of wheat effects the quality of Flour.



[types of milled Flours]:



+Patent = Made with the endosperm
--- remnants from milling patent flour are made into Clear Flour.
+Straight = Made with the whole middle part of the wheat kernel

+Whole Wheat Flour = Made from the Whole kernel.
---Due to fat content in bran, easily spoils/ goes rancid.





What effects wheat?
* Climate
* Soil


---Montana produces a large amount of Hard wheat due to the colder, drier conditions

--- Where Oregon produces Soft wheat due to mild, wetter conditions.



Specific Types of Wheat:



+ Hard Red Spring
---Sowed in the spring
---Areas with tough climates
---harvested in the fall



+ Hard Red Winter

---Sowed in the Fall
---Harvested in spring


+ Soft


What kinds of wheat flours are there?

+ Hard Wheat
---High in protein = more Gluten
---Used for bread [produces a chewier inside, crusty outside]

---Made from Spring Red Wheat
---grown in the West, mid-west & Southwest...notably Deaf Smith Country, Texas
---known for mineral content
---Make firm, elastic breads

*England named it Strong Flour

[ Hard Flours ]:

+ High Gluten [11 - 13 % protein]
+Clear [13 - 15% protein]
---Used in producing Bagels, Rye Bread
+Bread flour


+ Soft
---Lower in protein = less Gluten
---Used for pastry, cookies [produces tenderness, melt-in-your-mouth texture]
---from mostly the Mid-west
---An asset in pastry due to "smoothness"



[ Soft Flours]:
+ Cake Flour
+ Pastry Flour [used in pie crust, cookies etc.]



Why Use wheat?

* Protein of wheat
--- Gluten
which consists of :
---Glutenin
---Gliudin

---Gluten holds back gas causing bread dough to proof [rise]
---Gives bread structure