DOCSLIB.ORG

Yeast Breads on the Rise

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Yeast Breads on the Rise OHIO STATE UNIVERSITY EXTENSION 4-H 462 FOR SUMMER 2020 For an accessible format of this publication, visit cfaes.osu.edu/accessibility. Yeast Breads on the Rise Updated to include MyPlate Name:_____________________________________________________ _______________ Age (as of January 1 of the current year): _____________________________________ County: __________________________________________________________________ Club Name: _______________________________________________________________ Advisor: __________________________________________________________________ 1 SUMMER 2020 Copyright © 2016, 1999, The Ohio State University Ohio State University Extension embraces human diversity and is committed to ensuring that all research and related educational programs are available to clientele on a nondiscriminatory basis without regard to age, ancestry, color, disability, gender identity or expression, genetic information, HIV/AIDS status, military status, national origin, race, religion, sex, sexual orientation, or veteran status. This statement is in accordance with United States Civil Rights Laws and the USDA. Greg Davis, Ph.D., Interim Director, Ohio State University Extension For Deaf and Hard of Hearing, please contact Ohio State University Extension using your preferred communication (e-mail, relay services, or video relay services). Phone 1-800-750-0750 between 8 a.m. and 5 p.m. EST Monday through Friday. Inform the operator to dial 614-292-6181. 8/15—500—A&B Printing 2 SUMMER 2020 Yeast Breads on the Rise Authors Technical Review and Coordination Mary F. Longo, Extension Agent, Family and Mary Forster, Extension Associate, Consumer Sciences, Ohio State University 4-H Youth Development/Family and Extension, Marion County Consumer Sciences, Ohio State University Doris I. Herringshaw, Extension Agent, Extension Family and Consumer Sciences, Ohio State University Extension, Wood County Special Acknowledgment Marcia Jess, Extension Agent, Family and Connie Thomas, Office Associate, Ohio State Consumer Sciences, Ohio State University University Extension, Marion County Extension, Ottawa County Editing Reviewers Joy Ann Fischer, Communications and Mary Kershaw, Extension Associate, Technology, The Ohio State University Department of Human Nutrition and Food Management, Ohio State University Extension Graphic Design Lydia Medeiros, State Specialist, Department of Sandra Born, Communications and Technology, Human Nutrition and Food Management, The Ohio State University Ohio State University Extension Alma Saddam, State Specialist, Department of Human Nutrition and Food Management, Ohio State University Extension Visit the Ohioline website: ohioline.osu.edu 3 SUMMER 2020 Contents Member’s Project Guide ............................................5 Improve Your Yeast Bread and Rolls ................. 34 Project Background .............................................5 First-Year Project Summary Chart ..................... 36 Project Guidelines ................................................5 Planning Your Project .........................................6 Second Year ................................................................. 38 MyPlate Guide ...............................................................8 Adventures with Yeast Breads ............................. 38 Ingredients in Bread Products ............................. 13 Exploring Careers ..................................................... 38 Flour and Grain Products............................... 13 Kitchen Equivalents ................................................. 39 Liquids ................................................................... 13 Planning Your Project .............................................. 40 Other Ingredients .............................................. 13 Recipes — Second Year ........................................... 42 Yeast ........................................................................ 14 Cherry Bread ....................................................... 42 Career Options ........................................................... 16 Raspberry Cheese Coffeecake ...................... 43 Methods of Mixing Yeast Breads ........................ 17 Crusty Mustard Focaccia ................................ 44 Traditional Method .......................................... 17 Bagels ..................................................................... 45 Sponge-Dough Method ................................... 17 Pineapple Bread ................................................. 46 Mixer Method ..................................................... 17 Holiday Stollen ................................................... 47 Batter or No-Knead Method .......................... 17 English Muffins .................................................. 48 Bread Machine Method .................................. 17 Cracker Bread ...................................................... 49 Bread Dough Basics ................................................. 19 Master Sweet Dough ........................................ 50 Kneading ............................................................... 19 Lemon Nut Twists ..................................... 50 Rising ...................................................................... 20 Bouquet Coffeecake .................................. 51 Recipes — First Year ................................................. 23 Scandinavian Rye Bread ................................. 52 Basic White Bread (mixer) ............................. 23 Pita Bread.............................................................. 53 Crisp Dinner Rolls (traditional) ................... 25 Three-Grain Bread ............................................. 54 Soft Pretzels (traditional) ............................... 27 Favorite Yeast Bread Recipes ........................ 55 Not Just White Bread (sponge) ..................... 28 Second-Year Project Summary Chart ............... 60 English Muffin Bread (batter) ...................... 29 Apple Crumb Coffee Cake (batter) ............. 30 Garden Herb Loaf (mixer) ............................. 31 Pizza Dough (bread machine) ...................... 32 Cheese Bread (bread machine) .................... 33 4 SUMMER 2020 Member’s Project Guide Project Background Yeast Breads on the Rise is intended for • Learn and use principles of nutrition to members of any age with substantial experi- maintain good health, physical fitness, and ence in food preparation and nutrition. In this attractive appearance. project, you will: This project can be taken for two years. The • Learn the principles of yeast-bread prepa- suggested recipes for the second year require ration and learn how mixing techniques more skill in shaping and preparing the breads. and ingredients determine product charac- Be sure to check your county’s guidelines for ter and quality. additional requirements in the project. This is • Understand the nutritional role breads play necessary if you plan to participate in county in our diet. project judging or prepare an exhibit for the county fair. Project Guidelines First Year Second Year 1. Complete the Planning Your Project section 1. Review activities within each Interest Area. of the guide. 2. Prepare a minimum of six advanced recipes. 2. Familiarize yourself with all Interest Areas, At least three must be from the project book, recipes, and related activities. and three recipes can be selected on your own. Use at least two different mixing 3. Complete all activities within each Interest methods. Area. 3. Take part in at least two Learning Experi- 4. Prepare at least one bread for each mixing ences. method, for a total of five. If a bread ma- chine is not available, bake another recipe 4. Become involved in at least two Leadership/ from the mixing method of your choice. Citizenship activities. 5. Keep records and evaluate your accomplish- 5. Take part in at least two Learning Experi- ments by completing the project summary. ences. 6. Become involved in at least two Leadership/ Citizenship activities. 7. Keep records and evaluate your accomplish- ments by completing the blanks throughout this project book and the project summary. 5 SUMMER 2020 Planning Your Project Step 1: Interest Areas Bake at least 5 different loaves from the different method areas and complete the related activities. Step 2: Things to Do Fill in the date when each interest area was completed. Date Interest Area Date Interest Area __________ MyPlate __________ Traditional Method __________ Ingredients in Bread Products __________ Sponge Dough Method __________ Career Options __________ Batter/No Knead Method __________ Methods of Mixing Yeast Breads __________ Mixer Method __________ Bread Dough Basics __________ Bread Machine Method Step 3: Learning Experiences Select at least two Learning Experiences from the list presented here and plan your involve- ment in the Report of Learning Experiences chart. Once you have completed the activity, record what you did and when. Learning Experiences may be added or changed. Sample Learning Experiences ✔ Clinic or Workshop ✔ Food Board ✔ Project Meeting ✔ Presentation ✔ Demonstration ✔ Food Show ✔ Radio or Television ✔ Speech ✔ Illustrated Talk ✔ Field Trip or Tour ✔ Exhibit ✔ Plan Your Own Activity Report of Learning Experiences Plan to Do What I Did Date _______________________ ______________________________ ______________ _______________________ ______________________________ ______________ _______________________ ______________________________ ______________ _______________________
Load more

Recommended publications
  • Into Son," the Chief Replied
    THE SUNDAY OREGONJAN, PORTLAND, NOVEMBER 12, 1922 17 fcallet YOUTHFUL JAPANESE GIRL WHO IS VISITING IN PORTLAND we can get valiant assistance from the second alarm, who reproved a wings in her abbreviated every one of those who made the bystander who wanted to know skirts, there was a moment's horri- EPIDEMIC OF GRIME HAS FUTURE AS A VOCALIST. recent pilgrimage to the Evergreen NEW YORK THEATER FIRE why he seemed to take such a per- fied silence, followed by a storm state. sonal interest in saving the grimy of hisses. Before the dance ended structure. all'the women in the lower tier of Sporting Writers Suggested. EARLY-DA- Y with a fine RECALLS STAGE Old-Tim- Jeplous. boxes left the theater, CITY Here is the hunch. Oregon switching of hoopskirts, for this SWEEPS abounds in splendid fishing streams The chief smiled his wise smile: was in the year of grace, 1837. 01 and ideal hunting grounds for all Bowery Playhouse, Have Been "It'd be sort of hard for us rs They rang down the curtain on a game, virtually every Miners' Said to Cradle of American kinds of and Drama, Is Damaged. to see this place go. We bewildered and furious danseuse, one of the sporting editors of the are growing a little jealous of our was she permitted to dance New York papers is a "nut" on fish- old landmarks." there again. ing and hunting. Therefore, it "Getting sentimental, chief?" the Yet, nine years earlier, nobody Two Holdup not to a great deal of BY JULIAN EDWARDS.
    [Show full text]
  • Andy's Sourdough Bread
    Andy's Sourdough Bread The Soudough Starter Keep 150g of starter mixture in the fridge. To use: • Add 150g of white bread flour and 150g of tepid water1 to 150g of starter mixture. • Mix this well and leave for 12hrs (or until bubbly). • The starter may be keep outside of the fridge if used and replenished daily. A Bread Recipe Ingredients By scaling the flour, water and starter proportionally with respect to the amounts bellow, you can adjust the size of your loaf. The following ingredients roughly yield a 1kg loaf which would fill a 27x14cm oval proving basket. 1. 400g flour; a mixture of 300g strong white bread flour and 100g rye flour; 2. 10g salt (a heavy pinch); 3. 30g dark sugar (two teaspoons); 4. 60g seeds; for example 30g sunflower seeds and 30g linseeds; 5. 250g sourdough starter; 6. 30g olive oil; try olive oil infused with garlic; 7. 200g tepid water. Method Add the items above, in the order 1-7, to a large mixing bowl and mix until the ingre- dients conglomerate. On a clean surface, kneed the dough until it becomes elastic; this should take 10-15mins. Oil the mixing bowl, place the kneaded dough inside and leave to rise for 8hrs (or until doubled in size). Flour a surface and tip out the risen dough. Knock back, shape and place the dough in a floured proving basket. Leave to prove (a second rise) for 2-4hrs, remaining cautious of it rising above the lip of the basket. Preheat oven to 240◦c. Turn out proven dough onto a floured tray (or baking stone) and cut slits on top.
    [Show full text]
  • The Battle of the Breads a Lesson on the Nutritional Value of Wheat and White Bread
    The Battle of the Breads A Lesson on the Nutritional Value of Wheat and White Bread A lesson based on the book, Celebrate Wheat , by Dan Yunk. America’s food supply is safe, affordable and abundant but misunderstood by the public. Kansas Farm Bureau seeks to improve consumer knowledge of the importance of farming and ranching through the Kailey’s Ag Adventure Series , of which this book is a part. BACKGROUND INFORMATION : LEVEL : After reading Celebrate Wheat, we learned with Kailey that pizza crust K—Grade 4 is made from wheat. Did you know that bread is made from wheat, SUBJECTS /S TANDARDS : too? Let’s use descriptive words, or adjectives, to describe bread. Math: 1st Grade Represent and interpret data Write student responses on the board. Ideally, one student will CCSS.Math.Content.1.MD.C.4 describe the color of bread as white and another as brown. This will Health Education K—4 lead you into the lesson. If students only use one color to describe Standard 2: The student will bread, use pictures or an example of a loaf of white and a loaf of demonstrate the ability to wheat bread to ask them, “Are these both breads? But they are access valid health information different colors? So, are they both bread?” Student response: YES! and health-promoting products and services. Benchmark 1: The student will We have discovered that bread can come in different colors. What are locate information on products the differences in whole wheat and white bread? Let’s discover these and services and recognize the nutritional differences as we learn how to locate health information by validity of the information.
    [Show full text]
  • AP-42, CH 9.13.4: Yeast Production
    9.13.4 Yeast Production 9.13.4.1 General1 Baker’s yeast is currently manufactured in the United States at 13 plants owned by 6 major companies. Two main types of baker’s yeast are produced, compressed (cream) yeast and dry yeast. The total U. S. production of baker’s yeast in 1989 was 223,500 megagrams (Mg) (245,000 tons). Of the total production, approximately 85 percent of the yeast is compressed (cream) yeast, and the remaining 15 percent is dry yeast. Compressed yeast is sold mainly to wholesale bakeries, and dry yeast is sold mainly to consumers for home baking needs. Compressed and dry yeasts are produced in a similar manner, but dry yeasts are developed from a different yeast strain and are dried after processing. Two types of dry yeast are produced, active dry yeast (ADY) and instant dry yeast (IDY). Instant dry yeast is produced from a faster-reacting yeast strain than that used for ADY. The main difference between ADY and IDY is that ADY has to be dissolved in warm water before usage, but IDY does not. 9.13.4.2 Process Description1 Figure 9.13.4-1 is a process flow diagram for the production of baker’s yeast. The first stage of yeast production consists of growing the yeast from the pure yeast culture in a series of fermentation vessels. The yeast is recovered from the final fermentor by using centrifugal action to concentrate the yeast solids. The yeast solids are subsequently filtered by a filter press or a rotary vacuum filter to concentrate the yeast further.
    [Show full text]
  • Bread Baking and Yeast
    Bread Baking and Yeast Electronic mail from Dr. Shirley Fischer Arends, Washington, D.C., native of Ashley, North Dakota. Dr. Arends is author of the book, The Central Dakota Germans: Their History, Language and Culture. Everlasting Yeast. The Dakota pioneers made this with dry cubes of yeast. In the evening they cooked 2 medium size potatoes (diced) in 1 quart of water for half an hour or until very soft. The potatoes were mashed in the same cooking liquid. To this liquid in which the potatoes were mashed were added 2 tablespoons of sugar and 1 tablespoon of salt. This mixture was left in the kettle in which the potatoes had been cooked, was covered and put in a warm place. Before going to bed, the 2 dry yeast cubes were added, after which another quart of warm water could be added. The kettle was wrapped in a warm blanket and set next to the cook stove. It had to be kept warm. In the morning, 1 pint was taken out, put in a sealed jar and placed in the cellar. Dough was made with the rest of the yeast. The reserved pint of yeast was then used the next time, along with the potatoes mixture replacing the yeast cubes. Thus the step of adding yeast cubes and water were eliminated. From the new mixture another pint was saved for the next time. The pint had to be used within a week or it would get too old and would not rise. One pint plus the potato mixture was enough to make 4 loaves of bread.
    [Show full text]
  • Viewer Recipes, Banana Zucchini Bread-Connie Santor, Plattsburgh, N
    Across The Fence Zucchini Recipes – August 2007 Heather Fischer’s Recipes Grilled Zucchini Bean Dip 1 medium zucchini, thinly sliced lengthwise 2 garlic cloves, minced 2 cups white kidney beans, drained and rinsed ½ tsp. salt 2 Tbsp. fresh parsley, minced ¼ tsp. pepper 2 Tbsp. fresh lemon juice Preheat grill to medium. Grill zucchini 5 minutes, turning once, until slightly charred and fork- tender. In a blender, combine zucchini, beans, parsley, lemon juice, oil, salt, and pepper; puree until smooth. Transfer to serving bowl; cover and refrigerate if not serving right away. Zucchini Casserole 2 medium zucchini, sliced into rounds 1 stick butter 1 tomato, diced ⅔ cup Parmesan cheese 1 onion, sliced into rings 20 Ritz® style crackers, rolled out into crumbs 1 small green pepper, diced Preheat over to 350°F. In an 8x8-inch baking dish layer the bottom of the dish with half of the zucchini rounds. Top with the tomatoes, onion slices, green pepper and then the rest of the zucchini rounds. Melt butter and toss with the parmesan cheese and Ritz® cracker crumbs. Spread on top of the vegetable mixture. Bake covered, for one hour. Uncover the casserole and continue to bake for an additional 30 minutes. Zucchini Brownies ½ cup vegetable oil 1½ tsp. baking soda 1½ cups white sugar 1 tsp. salt 2 tsp. vanilla 2 cups shredded zucchini 2 cups all-purpose flour 1 cup chocolate chips ½ cup unsweetened cocoa powder ½ cup chopped walnuts Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan. In a large bowl, mix together the oil, sugar, and 2 teaspoons vanilla until well blended.
    [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]
  • 1 SUPERIOR COURT of the DISTRICT of COLUMBIA CIVIL DIVISION the NATIONAL CONSUMERS ) LEAGUE, ) ) Plaintiff, ) Case No. 20
    Filed D.C. Superior Court 06/28/2014 18:52PM Clerk of the Court SUPERIOR COURT OF THE DISTRICT OF COLUMBIA CIVIL DIVISION THE NATIONAL CONSUMERS ) LEAGUE, ) ) Plaintiff, ) Case No. 2013 CA 006550 B ) v. ) ) FLOWERS BAKERIES, LLC, ) ) Defendant. ) ____________________________________) FIRST AMENDED COMPLAINT Plaintiff, the National Consumers League (“Plaintiff”), by and through its counsel, brings this action against Defendant Flowers Bakeries, LLC (“Defendant”) on behalf of the general public, alleges the following based upon information, belief and the investigation of counsel: NATURE OF THE CASE 1. Plaintiff brings this action on behalf of the general public of the District of Columbia to redress the pervasive pattern of fraudulent, deceptive, and otherwise improper marketing practices regarding the sale of Nature’s Own Honey Wheat Bread, Home Pride Butter Top Wheat Bread, and Whitewheat® Brand Bread and Buns. 2. Specifically, Defendant deceives D.C. consumers into believing its Whitewheat® Brand Bread and Hot Dog and Hamburger buns actually contain the specialty grain known as “white wheat”—a grain in increasingly high demand from consumers. In fact, Defendants’ Whitewheat bread and buns have no “white wheat” and consist primarily of ordinary refined wheat flour, also known as “wheat flour,” or “enriched wheat flour.” In other words, these 1 Whitewhat Brand breads are no different from basic white breads in terms of their whole grain content. 3. In addition, Defendant deceives consumers into believing the Nature’s Own Honey Wheat Bread and Home Pride Butter Top Wheat Bread contain significant amounts of whole grain, when in fact they are predominantly composed of ordinary refined flour (also known as “wheat flour” or “enriched wheat flour”) and have minimal amounts of whole grain.
    [Show full text]
  • The Sound Patterns of Camuno: Description and Explanation in Evolutionary Phonology
    City University of New York (CUNY) CUNY Academic Works All Dissertations, Theses, and Capstone Projects Dissertations, Theses, and Capstone Projects 6-2014 The Sound Patterns Of Camuno: Description And Explanation In Evolutionary Phonology Michela Cresci Graduate Center, City University of New York How does access to this work benefit ou?y Let us know! More information about this work at: https://academicworks.cuny.edu/gc_etds/191 Discover additional works at: https://academicworks.cuny.edu This work is made publicly available by the City University of New York (CUNY). Contact: [email protected] THE SOUND PATTERNS OF CAMUNO: DESCRIPTION AND EXPLANATION IN EVOLUTIONARY PHONOLOGY by MICHELA CRESCI A dissertation submitted to the Graduate Faculty in Linguistics in partial fulfillment of the requirement for the degree of Doctor of Philosophy, The City Universtiy of New York 2014 i 2014 MICHELA CRESCI All rights reserved ii This manuscript has been read and accepted for the Graduate Faculty in Linguistics in satisfaction of the dissertation requirement for the degree of Doctor of Philosophy. JULIETTE BLEVINS ____________________ __________________________________ Date Chair of Examining Committee GITA MARTOHARDJONO ____________________ ___________________________________ Date Executive Officer KATHLEEN CURRIE HALL DOUGLAS H. WHALEN GIOVANNI BONFADINI Supervisory Committee THE CITY UNIVERSITY OF NEW YORK iii Abstract THE SOUND PATTERNS OF CAMUNO: DESCRIPTION AND EXPLANATION IN EVOLUTIONARY PHONOLOGY By Michela Cresci Advisor: Professor Juliette Blevins This dissertation presents a linguistic study of the sound patterns of Camuno framed within Evolutionary Phonology (Blevins, 2004, 2006, to appear). Camuno is a variety of Eastern Lombard, a Romance language of northern Italy, spoken in Valcamonica. Camuno is not a local variety of Italian, but a sister of Italian, a local divergent development of the Latin originally spoken in Italy (Maiden & Perry, 1997, p.
    [Show full text]
  • Brown Versus White Bread: the Battle for a Fibre-Rich Diet 28 November 2014
    Brown versus white bread: the battle for a fibre-rich diet 28 November 2014 The bran around the white kernel of the grain has all the good nutrients and fibres but also the bitter taste and the dark colour, according to van der Kamp. So the project has developed a clever milling process. It is able to select those parts of bran that have the good nutrients without conferring the disagreeable taste some people attribute to brown bread. Changing the fermentation processes used in bread making added even more beneficial qualities. During the development, the team has experienced some difficulties: "The main problem was that if you just increase the nutritional component you get bad bread quality. No good texture, no good bread volumes," says van der Kamp. He adds: "So the Credit: Veganbaking.net bread making process itself, the baking, also needed to be changed." As it turned out subtle changes, adding certain enzymes and vitamin-C, solved the problem. Choosing novel bread for its nutritious value without losing the attractiveness of white bread, is Industry and trade partners had a very important now possible thanks to European research role to play in this project too. "The aim was that each of the participating bakeries should develop There are two main types of bread, wholemeal, or it's own bread, " says van der Kamp. "Five of the brown, and white. But most people in Europe bakeries put it on the market, and the consumers prefer white bread. That is a problem because were even willing to pay a higher price." And it has white bread contains very little fibres.
    [Show full text]
  • Fatty Liver Diet Guidelines
    Fatty Liver Diet Guidelines What is Non-Alcoholic Fatty Liver Disease (NAFLD)? NAFLD is the buildup of fat in the liver in people who drink little or no alcohol. NAFLD can lead to NASH (Non- Alcoholic Steatohepatitis) where fat deposits can cause inflammation and damage to the liver. NASH can progress to cirrhosis (end-stage liver disease). Treatment for NAFLD • Weight loss o Weight loss is the most important change you can make to reduce fat in the liver o A 500 calorie deficit/day is recommended or a total weight loss of 7-10% of your body weight o A healthy rate of weight loss is 1-2 pounds/week • Change your eating habits o Avoid sugar and limit starchy foods (bread, pasta, rice, potatoes) o Reduce your intake of saturated and trans fats o Avoid high fructose corn syrup containing foods and beverages o Avoid alcohol o Increase your dietary fiber intake • Exercise more o Moderate aerobic exercise for at least 20-30 minutes/day (i.e. brisk walking or stationary bike) o Resistance or strength training at least 2-3 days/week Diet Basics: • Eat 3-4 times daily. Do not go more than 3-4 hours without eating. • Consume whole foods: meat, vegetables, fruits, nuts, seeds, legumes, and whole grains. • Avoid sugar-sweetened beverages, added sugars, processed meats, refined grains, hydrogenated oils, and other highly processed foods. • Never eat carbohydrate foods alone. • Include a balance of healthy fat, protein, and carbohydrate each time you eat. © 7/2019 MNGI Digestive Health Healthy Eating for NAFLD A healthy meal includes a balance of protein, healthy fat, and complex carbohydrate every time you eat.
    [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]