DOCSLIB.ORG

Effect of Wheat Flour Extraction Rates on Flour Composition, Farinographic Characteristics and Sensory Perception of Sourdough Naans

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Effect of Wheat Flour Extraction Rates on Flour Composition, Farinographic Characteristics and Sensory Perception of Sourdough Naans World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering Vol:4, No:8, 2010 Effect of Wheat Flour Extraction Rates on Flour Composition, Farinographic Characteristics and Sensory Perception of Sourdough Naans Ghulam Mueen-ud-Din, Salim-ur-Rehman, Faqir M. Anjum, Haq Nawaz, Mian A. Murtaza baked mostly in the country restaurants and small bake shops Abstract—The effect of wheat flour extraction rates on flour known as tanoor shops and comparatively more nutritious composition, farinographic characteristics and the quality of than chapatti/roti, as it is prepared from fermented dough. sourdough naans was investigated. The results indicated that by Sourdough process may be used to prepare various types of increasing the extraction rate, the amount of protein, fiber, fat and good quality breads. The sourdough fermentation have a ash increased, whereas moisture content decreased. Farinographic number of beneficial effects that include, a prolong shelf, characteristic like water absorption and dough development time increased with an increase in flour extraction rate but the dough accelerated volume, delayed staling, improved bread flavor stabilities and tolerance indices were reduced with an increase in and nutritional value [4], [5]. However, quality of sourdough flour extraction rates. Titratable acidity for both sourdough and bread depends upon several factors such as source of sourdough naans also increased along with flour extraction rate. The acidification, the form of starter addition and flour extraction study showed that overall quality of sourdough naans were affected rates [6], [7]. The sourdough bread is preferred over yeast by both flour extraction rate and starter culture used. Sensory leavened bread due to production of organic acids during analysis of sourdough naans revealed that desirable extraction rate fermentation which may exert beneficial effects on sensory for sourdough naan was 76%. properties and keeping quality of the breads. Moreover, sourdough fermentation may contribute towards production of Keywords—Extraction rates, Farinographic characteristics, Flour flavoring compounds in the baked goods, thus enhancing their composition, Sourdough naans, Wheat flour. popularity among consumers. Flat bread quality depends upon a number of variables such I. INTRODUCTION as wheat quality, flour types, extraction rate, ingredients and HEAT (Triticum aestivum) is the most important crop processing methods. Moreover, Inherit characteristics of Wfor making bread, due to its absolute baking wheat, tempering conditions, and milling practices cause a performance in comparison to all other cereals [1]. In significant difference in flour quality [3]. Flour extraction rate Pakistan, 80% of the total wheat produced is used for making has marked effect on its nutritional content [8]. Studies chapattis, rotis, and naan. These are primary and the cheapest indicated that flour extraction rate affects the protein content, source of protein and calories for the population [2]. Flat farinographic water absorption and gluten strength [9]. With breads are oldest, most diverse, and most popular product in an increase in exaction rate, the protein content, fiber, sugar, the world. It is estimated that over 1.8 billion people consume lipids and mineral matter increase, whereas the starch various kinds of flat breads all over the world. The popularity decreases [10]. Studies have shown that incidence of of these traditional breads is growing due to ethnic population, cardiovascular and gastrointestinal diseases have increased higher demand for exotic, healthy and natural breads [3]. Flat among people living in big cities. The main reason for these bread (naan) is the usual commercial flat bread of Pakistan. It diseases could be due to the lack of fiber in their diet [11]. Flat is mostly prepared from lower extraction rate wheat flour and breads prepared from higher extraction rate flours are the best dough is leavened either with yeast or sourdough or both. It is potential source of fiber to prevent these kinds of diseases. However wheat bran has adverse effect of bread volume, but, F Ghulam Mueen-ud-Din is with Department of Food Science and use of bran up to seven percent in bread making could result International Science Index, Nutrition and Food Engineering Vol:4, No:8, 2010 waset.org/Publication/2550 Technology, University of Sargodha, Sargodha-40100, Pakistan.phone: 0092- in acceptable quality bread comparable with the bread 300-6631122; fax: 0092-41-9201439; e-mail: [email protected] Salim-ur-Rehman with National Institute of Food Science and Technology, produced from white flour [12]. University of Agriculture, Faisalabad-38040, Pakistan. Different researches like [13], [14], [15] have investigated e-mail: [email protected] the effect of flour extraction rate on flour composition and Faqir M. Anjum is with National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan. quality of bread. However, there is no information on the e-mail:[email protected] effect of flour extraction rate on the quality of sourdough Haq Nawaz is with Institute of Animal Nutrition and Feed Technology, naan. Therefore, this study was planned to investigate the University of Agriculture, Faisalabad-38040, Pakistan Mian A. Murtaza is with Department of Food Science and Technology, effect of different extraction rates and mixed cultures of LAB University of Sargodha, Sargodha-40100, Pakistan. and yeast on the quality characteristics of sourdough naan. e-mail:[email protected] International Scholarly and Scientific Research & Innovation 4(8) 2010 668 scholar.waset.org/1307-6892/2550 World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering Vol:4, No:8, 2010 II. MATERIALS AND METHODS The sourdough naans were prepared by using wheat flours A. Materials of different extraction rates. Dough was prepared by mixing Pakistani grown winter wheat variety AS-2002 was flour (250 g), fermented sponge (100 g), sugar (10g), salt (6 procured from Wheat Research Institute, Ayub Agriculture g), and water as determined by farinographic water absorption Research Institute, Faisalabad-Pakistan. Freeze dried cultures and incubated for 20 h at 30 °C. A dough ball of 100 g was were procured from Lallemand Baking Solutions, Montreal, taken and sheeted into a disk of 7-in. diameter with rolling Canada. Freeze dried cultures namely, LA-1 containing homo- pin. The disk was pressed with the fingertips in the center fermentative strain Pediococcus acidilacti along with yeast covering 5-in. diameter. Put it in proofing chamber at 37°C Saccharomyces cerevisiae and LA-5, mixed culture and 85% RH for 45 min. Finally it was baked in oven at containing hetero-fermentative strain L. brevis and homo- 315ºC for 3 min. The sourdough breads were packed in a fermentative strain L. casei, along with yeast Saccharomyces polyethylene bag and kept at -20°C for further analysis. cerevisiae, was used. I. Measurement of pH and Titratable acidity B. Different extraction rate flours pH and total titratable acidity (TTA) of sourdough naans Wheat tempered to 15% moisture was milled by using were determined using the Inolab WTW Series 720 pH meter. Quadrumate Senior Mill (C. W. Brabender, Duisburg, A 10g sample was blended with 90 ml distill water and the Germany). Four milling fractions namely break flour, suspension was then titrated with a 0.1 mol/L NaOH to a final reduction flour, bran and shorts were obtained. Break and pH of 8.5. The TTA was expressed as the amount (ml) of reduction flours were mixed to get straight grade flour. The NaOH used. by-products obtained during milling such as bran and shorts J. Sensory evaluation were milled in a hammer mill and blended with 64% Freshly prepared sourdough naans were evaluated for extraction rate flour by passing through a 40-mesh sieve (610 sensory characteristics like color, flavor, taste, texture, μ). The 64%, 76%, 88% and 100% extraction rates flours foldingability, chewability and overall acceptability at room were obtained by proportional mixing of the by-product of temperature in sensory evaluation laboratory by a panel of 10 wheat with 64% extraction rate flour. judges on 9-point Hedonic Scale [19]. C. Proximate analysis of wheat flours K. Statistical analysis Wheat flours with different extraction rates were analyzed Statistical analysis was carried out using Minitab (V.13.1, for moisture, crude protein, crude fat, crude fiber, total ash Minitab Inc., PA 16801-3008, USA). Duncan’s Multiple and NFE contents according to their respective standard Range Test was applied to calculate the level of significance methods [16]. [20]. D. Farinographic studies Rheological behavior of different flour samples was III. RESULTS AND DISCUSSION evaluated by running flour samples through Brabender A. Proximate analysis of wheat flours Farinograph (C. W. Brabender, Duisburg, Germany) [16]. Results for proximate composition of different extraction Dough characteristics such as water absorption, dough rate flours is shown in Table I. All the parameters showed stability, dough development time and tolerance index of highly significant (P<0.01) differences from each other. The dough were interpreted from farinogram. moisture contents of different extraction rate flours ranged E. Mother sponge from 9.8 to 11.78%. The highest moisture level (11.78%) was Mother Sponge was prepared from flour (200g), tap water found in 64%
Load more

Recommended publications
  • The One Day Bake
    The One Day Bake Generally, I like baking sourdough bread over a two day span to give it a nice long fermentation. However, you can certainly squeeze it into one day if needed. If you follow my trick for an overnight ice water starter feeding and you’ve got a full day to give your bread some loving, you can pull off this one day bake no problem! Variables* - Sourdough bread making is an active living process! It can be very temperamental with multiple elements effecting the process and final product including temperature, environment, and fermentation activity. The timing in this recipe is based off a room temperature of 72 degrees Fahrenheit. If your temp is colder, than your process will be slowed down so you can adjust the times accordingly. If it’s warmer, the process will be speed up so adjust accordingly. Baking is an intuitive process and this should be used as a rough guide in conjunction with the skills and knowledge you gained in Sourdough U! 10:00pm Feed Starter - remove most of the starter leaving at least 2 Tbsp, then The ice water will give you an extra 2-4 feed your starter with flour and ice cold water to slow down the activation hours of activation time so the starter will be ready to use 10:00pm Autolyse - mix flour and water together to form shaggy mass. when you wake up. 7:00am - Add Starter and Salt to the Dough - once the starter is fully activated, incorporate the starter and salt into the dough with the stretch and fold technique.
    [Show full text]
  • Sourdough Bread What Is Sourdough Bread?
    Sourdough Bread What is sourdough bread? Most commercial bread products are made with yeast that is commercially produced to behave a certain way. This is what we normally use in class. Sourdough is a bit different because it is made with a sourdough starter that traps natural yeast in the air and uses it to make bread rise. What is sourdough bread? Sourdough bread can look like anything, but most often looks like a beautiful artisan bread. Sometimes it has a tighter crumb and is denser because wild yeast is not as predictable. Artisan means it is not mass produced. It takes time and effort to create. What is sourdough bread? If you haven’t tasted sourdough bread, it has a much more complex flavor than typical bread. And the flavor is different depending on where you trap your yeast. San Francisco has the most famous sourdough bread. This video has lots of great information about the flavor of sourdough. What is sourdough? Sourdough is a bread made from the natural occurring yeast and bacteria in flour and the air. In traditional sourdough recipes, you’ll find three ingredients: sourdough starter (which consists of flour and water), salt and flour. There is no yeast, no milk, no oils and no sweeteners. It’s about as natural as you get when it comes to bread. Health Benefits of Sourdough bread LACTOBACILLUS Lactobacillus is the good bacteria in yogurt, kefir, sour cream, buttermilk, etc. It ferments the flour/water mixture and creates lactic acid In simple terms – all the nutrients in your bread are bigger and badder, and now your body is better able to USE them too.
    [Show full text]
  • C Arving Board Flatbread
    Flatbread GF Small 10” Gluten Free Pizza available by request C HEESE | 12 THREE L ITTLE PIGS | 15 San Marzano tomato sauce, mozzarella Pancetta, bacon, prosciutto, onion jam, mozzarella PEPPERONI | 13 MEATBALL & RICOTTA | 16 San Marzano tomato sauce, mozzarella, Heritage pork & beef meatballs, roasted garlic, imported pepperoni herbed ricotta, pecorino BUFFALO C HICKEN | 15 MARGARITA | 16 House hot sauce, crispy fried chicken, bleu cheese, Oil cured tomato, fresh mozzarella, herb pesto, basil red onion, scallions ESTO HRIMP | AUSAGE ALABRESE | P S 18 S C 15 Herb pesto, gulf shrimp, mozzarella, arugula, oil Bianco sausage, peppadews, provolone cured tomato, preserved lemon C arving Board Served with French fries, Kettle chips, slaw, pasta salad or potato salad BUILD Y OUR BURGER | 13 HOT DOG | 9 Certified Angus beef, Choose from any of Quarter-pound Old Neighborhood hot dog, the additions and bread choices below toasted bun, baked beans GREENSIDE SIGNATURE BURGER | 13 SHORT RIB GRILLED C HEESE | 12 Certified Angus beef, Vermont aged cheddar, Braised short ribs, oven roasted tomatoes, applewood smoked bacon, lettuce, tomato, onion, muenster, sourdough pretzel bun REUBEN | 11 T EXAS BBQ BURGER | 14 House corned beef, sauerkraut, thousand island, Certified Angus, jumbo onion ring, aged cheddar Swiss cheese, rye applewood smoked bacon, spicy BBQ, pretzel bun SOUTH SHORE C HICKEN C LUB | 13 TURKEY BURGER | 13 Grilled chicken, avocado, bacon, arugula, herbed Hand packed turkey, roasted piquillo peppers, mayo, balsamic glaze, ciabatta muenster,
    [Show full text]
  • Pretzel Knot House Sourdough ​Vegan Flatbread ​Vegan Little
    Jester King Kitchen is uniquely tied to a time, place and people. We make our food from scratch using farm, fermented or foraged ingredients. Our dough contains 100% Texas grains and is leavened with the same wild yeast we use to ferment our beer. Pretzel Knot 8 house-baked pretzel, hatch chili queso House Sourdough ​vegan 6 sourdough bread, tomato chili marmalade, herb infused olive oil, beer vinegar Flatbread ​vegan 8 avocado, cherry tomato, black bean, black lime Little Gem & Arugula Salad ​gluten free 9 radish, honey-balsamic, toasted sunflower seeds Three Potato Salad 12 smoked white fish aioli, celery seed, mint marigold Burrata ​gluten free 14 summer melon, zucchini, ‘nduja vinaigrette, pickled fennel, garden basil Charcuterie Board 20 selection of Texas cheeses and cured meats deep ellum blue, redneck cheddar, van sormon, coppa, pancetta, ‘nduja, fig mustard, garden pickles Jester King Cookies 3 snickerdoodle rye sourdough chocolate chip Jester King Ice Cream 5 vanilla bean ​gluten free fitzhugh rocky road coconut citrus sorbet ​gluten free, vegan coffee & cinnamon bun swirl Pizzas - 12” The Reuben 15 pastrami beef belly, 1000 island, sauerkraut, caraway, pickles Americana 16 salsa verde, enchilada spiced ground beef, pepper jack, cilantro, red onion Genoese 15 tomato, salami, mozzarella, genoese basil La Carmen 14 roasted corn, hatch chile chevre, sungold tomatoes, ancho honey, basil Trentino 18 white sauce, country ham, fontina​, gorgonzola, roasted mushroom, garden oregano Pyrus ​vegan 14 spiced pear, pecan, radicchio, coffee
    [Show full text]
  • Forage Heritage Sourdough Starter Instructions For
    Forage Heritage Sourdough Starter This sourdough starter was cultured by Forage’s Executive Chef Welbert Choi when Forage first opened in 2012. Chef Choi carefully nurtured this starter from strains of wild yeasts. Every loaf of sourdough bread ever baked in the Forage kitchen has come from this starter, and you can now continue this tradition at home. We hope you enjoy it as much as we do! Instructions for Use Wake the starter: This sourdough starter has been dehydrated and put into a dormant state. When you are ready to revive this starter, place the entire bag (30 g) in a jar (at least 500 ml in size) and add 60 g of lukewarm water. Stir well and let sit for 30 minutes to rehydrate. First feeding: After 30 minutes add 30 g of unbleached all-purpose flour, or bread flour. Cover lightly with something breathable (a coffee filter secured with an elastic band works well for this) and place it somewhere warm. You want it to be somewhere around 32 C to revive quickly. Let it rest: The starter will take about 24 hours to come back to life, at this point you should see a few bubbles starting to form. Second feeding: After about 24 hours, or once you see the bubbles starting, add 30 g flour and 30 g lukewarm water, stir to combine. Cover and put back in its warm spot. Third feeding: After another 24 hours add another 30 g flour and another 30 g lukewarm water, stir again, cover again, and put back in warm spot.
    [Show full text]
  • Brewing Beer with Sourdough
    GigaYeast, Inc. Professional Grade Liquid Yeast For Brewers Brewing Beer with Sourdough October 2014 Jim Withee GigaYeast Inc. Brewing Beer with Sourdough The history of sourdough The microbiology of sourdough Brewing with sourdough Sour myth #1 “The lower the pH, the more sour it tastes” and Protonated Acid De-Protonated Acid Proton “…hydrogen ions and protonated organic acids are approximately equal in sour taste on a molar basis. “ Da Conceicao Neta ER et al. 2007 + = SOURNESS! Sour Myth #2 Sour taste is located in discreet locations of the tongue Bitter Sour Sour Salty Salty Sweet Receptors for various tastes, including sour, are distributed throughout the tongue! What is sourdough? A delicious tangy bread with a hard crust and soft chewy middle! Brewing Beer with Sourdough The history of sourdough The microbiology of sourdough Brewing with sourdough Sourdough is the first bread The first leavened breads ever made were likely sourdough Yum! Brewing Beer with Sourdough The history of sourdough The microbiology of sourdough Brewing with sourdough Sourdough is a microbial ecosystem of wild yeast and bacteria called a starter A sourdough starter is formed when yeast and bacteria from the flour, water, air and the baker inoculate a mixture of flour and water Sourdough starters can become stable over time Repeated re-use of the starter creates a stable ecosystem dominated by a small number of different species of yeast and bacteria that grow well together but keep intruding microbes at bay The sourdough microbiome The lactic acid bacteria create acetic and lactic acids to sour the bread and the yeast create CO2 and esters to leaven the bread and add character Yeast– one or more species including.
    [Show full text]
  • Sourdough for Science:​Activity Overview
    Sourdough For Science: Activity Overview ​ About the Activity Humans have baked bread for over 10,000 years. All over the world, different cultures bake their own unique bread - and have for centuries - and yet we know almost nothing about the microbes that truly make a traditional sourdough bread. In this project, you will grow your own sourdough starter from scratch just by mixing flour and water. For two weeks, you will measure the height and pH of your starter to track the growth of your “microbial zoo” over time, and share your data with a scientist. By participating in a real science project, you can help us solve the mysteries of bread. Your data ​ ​ will be compared with data from other participants, all over the world, who have completed the same experiment. Together we can use these data to learn how different flours affect microbial growth over time - and how those microbes affect the taste and texture of bread. Here’s What You’ll Need ❏ Student Data Sheet (one per student) ❏ 6 half-pint wide-mouth jars (one per group) ❏ 6 tablespoon measuring spoons (one per group) ❏ 6 plastic spoons (to mix and scoop starter) ❏ 6 rulers (to measure the height of the starter) ❏ 6 Sharpie markers (one per group) ❏ pH paper (that will detect from 3.5-8.0 at the accuracy of at least one decimal place) ​ ❏ 6 pH color keys (one per group) ❏ 6 different types of flour (one per group) ❏ Distilled water ❏ Paper towels ❏ Pencils for data recording ❏ Sourdough For Science Introduction video ❏ Sourdough For Science Demo video Helpful Hints ● Organize 6 starter kits to include: one wide mouth jar, one spoon, one ruler, one sharpie, one pH paper key, pH paper (15 small strips), one type of flour, and a paper towel.
    [Show full text]
  • Inauguration Sourdough Library 15 October 2013
    Inauguration Sourdough Library 15 October 2013 Professor of Microbiology at the Department of Soil, Plant and Food Sciences University of Bari, Italy “History of bread” Marco Gobbetti 16 – 17 October, Sankt Vith (Belgium) Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Bread: «The ferment of life» For the Egyptians: a piece of merchandise.. For the Egyptians: Sacred value….”a gift of God or the gods” For the Jews.. sacred and transcendent value For the Christians..Eucharist For the Greeks..offered to the Divinity…medicinal purpose For the Latin.. vehicle for transmitting of the sacrum For the Romans..sign of purification Wall painting of the Tomb of Ramesses III, (1570-1070 b. C), XIX Dinasty Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Influence of the term «bread» on the common lexicon «Lord»«Companion» (from Old English(from cum vocabulary panis) hlaford) “to earn his bread” ““toremove eat unearnedbread from bread” his mouth” “man cannot live on bread alone” Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy History and sourdough Egyptians (2000 B.C.) casually discovered a leavened dough; used foam of beer as a (unconscious) starter for dough leavening Romans (1° century A.D.) used to propagate the sourdough through back-slopping (Plinio il Vecchio, Naturalis Historia XVIII) Middle Age (1600): dawn of the use of baker’s yeast for bread Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Tacuini sanitatis (XI century): “among the six elements needed to keep daily wellness… foods and beverages… “ “…White bread: it improves the wellness but it must be completely fermented …“ (FromTheatrum sanitatis, XI Century) Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Pliny the elder wrote: “….Then, normally they do not even heat the dough, but they just use a bit of dough left from the day before, and it is undeniable that flour, by its nature, is leavened by an acid substance.
    [Show full text]
  • Recipe: Sourdough Loaf for Beginners
    RECIPE: SOURDOUGH LOAF FOR BEGINNERS Makes: 1 Loaf Note: If you don’t already have one in the fridge, you’ll need to make a Sourdough Starter for this recipe which needs to be started at least 4 days before (you can find my Rye Sourdough Starter recipe here), then making the loaf itself requires 3 days (see Timing Guide below). You will also need a spray bottle of water and an Oval Banneton Bread Basket for baking (you can buy one on bakewithjack.co.uk/shop). Quick Timing Guide Preparation - Sourdough Starter in the fridge ready to be ‘woken up’ Day 1 - Feed starter in the evening Day 2 - Mix dough + 30 minutes rest - 1st Fold (12 folds) + 2 hours rest - 2nd Fold (6 folds) + 2 hours rest - 3rd Fold (6 folds) + 1 hour rest - Pre-shape + 1 hour rest - Final shape + refrigerate overnight Day 3 - Bake Ingredients Sourdough Starter 50g Wholemeal Rye Flour, plus extra for dusting 50g Water (at 35°C) For the Loaf: 100g Sourdough Starter (taken from the excited starter above) 450g Strong White Bread Flour, plus extra for dusting 8g Salt For more recipes and tips visit www.bakewithjack.co.uk 1 310g Water (at room temperature), plus extra for spraying Method Feeding Your Starter (Day 1) 1. Remove your container of starter from the fridge - it doesn’t matter if it only has a scraping or small amount in, you are going to add to it now. 2. Add the 50g wholemeal rye flour and 50g water to the container and mix well.
    [Show full text]
  • The Purpose of a Low Fiber, Low Residue Diet Is to Minimize Stool Output
    Digestive Health Center Nutrition Services Low Fiber Diet Fiber is a component of complex carbohydrates that the body cannot digest, is found in plant based foods such as beans, lentils, fruits, vegetables, whole grains, etc One of the major functions of fiber is to add bulk to stools and promote regular bowel movements Often, a low fiber diet is then used to reduce stool bulk and output. The diet is used for various medical conditions, such as in ulcerative colitis, during the recovery period after intestinal surgery or to reduce risk of an intestinal obstruction if there is a stricture (narrowing) present in the intestinal tract. A low fiber diet is usually about 10-15 grams of fiber per day Although fiber is not found in meats, poultry, fish, eggs and dairy, it may help to promote overall tolerance to foods if you: Avoid tough and fibrous cuts of meats, poultry, etc. Eat cuts that are soft and tender. Avoid large amounts of dairy if dairy is found to be bothersome (examples- cheese sauces, cream sauces etc). Eat dairy then in small amounts and spread out dairy between all the meals. Avoid any meat, poultry, fish, eggs and dairy made with high fiber ingredients (dried fruits, nuts, seeds, etc) 1 Tips for a Low Fiber Diet: There is always more than one way to eat a specific food. It will help to peel, cook and/or blend your foods with fiber to optimize tolerance and enjoy variety in the diet. Eat small frequent meals throughout the day (4-6 meals/day).
    [Show full text]
  • Sourdough Bread and Salted Fermented Butter
    COOKING PASSION SINCE 1877 SOURDOUGH BREAD AND SALTED FERMENTED BUTTER Serves 12 INGREDIENTS METHOD 100g strong white (bread) For the starter, stir the flour and water together in a bowl flour, preferably unbleached to make a sticky paste. Cover with a damp tea-towel (not organic flour cling film) and leave on the kitchen counter for 2 days, 100ml tepid water, dampening the tea-towel again as needed to keep it moist. preferably spring water If after 2 days the mixture looks bubbly and has a milky smell, you can proceed to the first feed. (It may take up to INGREDIENTS TO ‘FEED’ 4 days to reach this stage.) If there are patches of mould or the paste smells sour or bad, throw it away and start again 200–300g strong white with a new batch of starter. (bread) flour, preferably unbleached organic flour tepid To feed, stir in 100 g (3½ oz) flour and enough tepid water water, preferably spring water to make a soft, paste-like dough. Cover the bowl and leave as before for 24 hours. At this point the starter will look INGREDIENTS DOUGH very active and bubbly. Stir well, then discard half the starter. Add another 100 g (3½ oz) flour and enough tepid 500g strong white (bread) water to make a dough, as before. Cover again and leave flour, preferably unbleached for 12 hours. If the starter looks very bubbly and lively, it organic flour is ready to use. If it seems only slightly bubbly, give it one 1tsp salt more feed and wait 6 hours.
    [Show full text]
  • Fermented Foods- Group 3 Clara Kelly, Daniel James Fiona Bourguignon, Irene Mcintyre Jennifer Smith, Rachel Connon Sarah Morris, Shauna Cusack Stella Casserly
    published on http://fermentedfoods3.blogspot.co.nz/2012/04/sourdough-bread.html, July 2014 Sourdough Bread Fermented Foods- Group 3 Clara Kelly, Daniel James Fiona Bourguignon, Irene McIntyre Jennifer Smith, Rachel Connon Sarah Morris, Shauna Cusack Stella Casserly. Contents 1.0 Introduction and Origin of Sourdough Bread..........................................Irene McIntyre 2.0 Cultural Differences and Variations of Sourdough Bread......................Clara Kelly 3.0 Raw Materials of Sourdough Bread........................................................Daniel James 4.0 Starter Process.........................................................................................Jennifer Smith 5.0 Process and Technology..........................................................................Sarah Morris 6.0 Flavour and Taste..................................................................................Fiona Bourguignon 7.0 Nutritional Benefits................................................................................Shauna Cusack 8.0 Wheat vs. Rye Sourdough Bread...........................................................Stella Casserly 9.0 Gluten free Sourdough Bread................................................................Rachel Connon 10.0 Conclusion 11.0 References published on http://fermentedfoods3.blogspot.co.nz/2012/04/sourdough-bread.html, July 2014 1.0 Introduction and Origin of Sourdough Bread By Irene McIntyre The term ‘sourdough bread’ refers to bread leavened with a sourdough starter. A sourdough starter is a natural
    [Show full text]