You’ve probably noticed, but healthy foods are all the rage these days. So, if you want to start baking with healthier alternatives, start with learning how your new ingredients are going to act in formulas.
This is a highly nutritious ancient grain (so double points for trending foods). It’s high in protein (12-15%) and crude fiber (10-15%) content, as well as vitamins and minerals. It also has a unique, delicious flavor.
What’s unique about baking with it?
Here’s how it compares to wheat:
Higher total gliadins and lower glutenins: soft dough with low elasticity
Higher wet gluten: weaker gluten structure in most baked goods
Less reducing sugars (e.g. maltose): lower degree of fermentation
High nutritional value
Strong distinct taste and flavor
If you are substituting wheat for spelt flour, try mixing for shorter periods of time to adjust for the different gluten content. Also, less water is needed because of it’s water absorption capacity. This makes ideal for softer breads. A substitution of 50% bread flour with spelt flour may require a reduction of added water (approx. 10%) to yield better loaf volumes. Ascorbic acid or an extending dough resting times can help with dough stability.
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
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