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Luke replied to the topic Dissolving DATEM in cold water in the forum Bread Ingredient Discussions 1 year, 11 months ago
In a similar vein to the methanol comment, you could try using something like glycerol, propylene carbonate, or some other organic solvent. This will form a cosolvent which might create a system where DATEM is soluble whilst cold/room temp.
Otherwise yeah, an ester like a polysorbate might also be a good bet.
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Luke started the topic Mixograph vs Farinograph? in the forum Bread Processing Questions and Discussions 2 years, 1 month ago
Is there much practical difference between the results from a mixograph and a farinograph? Does one give a benefit over the other? As far as I can tell they both work basically in the same way, in so much that they measure the resistance of the dough over time. One measures torque, the other measures viscosity. The results they give look similar…[Read more]
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Luke replied to the topic Effects of steam injection/changes in humidity mass ratio on loaf volume in the forum Bread Processing Questions and Discussions 2 years, 1 month ago
Hi Dr Lin, thanks for the reply. My interest is more academic than having a practical issue. It’s simply confusing as to the amount of people who purport to actually have definitive answers on this (Modernist Bread even tried to debunk a relation between oven spring and humidity/steam injection).
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Luke started the topic Effects of steam injection/changes in humidity mass ratio on loaf volume in the forum Bread Processing Questions and Discussions 2 years, 1 month ago
Pretty much everywhere you can find mention of steam injection/high oven humidity being good because of it’s effect on crust formation during oven spring and how that leads to an increase in overall loaf volume. I can’t seem to actually find any research quoted anywhere that explains this. McGee’s food and chemistry doesn’t reference anything,…[Read more]
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Luke replied to the topic Cell Elongation in Crumb Structure in the forum Bread Processing Questions and Discussions 2 years, 2 months ago
For posterities sake:
having done more research, this is what I know so far. As far as I understand, cell elongation seems to be an indicator of a bread reaching it’s full expansion capacity. Cell elongation is distortion of the bubbles within the gluten matrix, the fact the distortion exists as opposed to it simply collapsing shows that the…[Read more]
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Luke replied to the topic Phmeter in the forum Bread Equipment Discussion 2 years, 2 months ago
I would look into Hanna Instruments, as they have some good quality low end pH probes. Hope these are the sort of thing you’re looking for.
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Luke replied to the topic brioche filling by jam in the forum Bread Processing Questions and Discussions 2 years, 2 months ago
You could try using a hydrocolloid such as agar, or xantham gum to make jam instead of pectin. A pre-gelatnised starch might also work, like tapioca, or a modified starch like waxy rice. These are more bake stable.
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Luke replied to the topic Milk Replacement For Pita Bread in the forum Bread Processing Questions and Discussions 2 years, 2 months ago
Have you tried a formulation using a plant based milk, such as soy milk, coconut milk, et c? Make sure to try non-sweetened varieties. You should look into the consistencies and characteristics of each milk more closely and see which one suits you best.
If we are talking large scale, you could try soy protein or protein of another pulse such as…[Read more]
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Luke started the topic Cell Elongation in Crumb Structure in the forum Bread Processing Questions and Discussions 2 years, 2 months ago
Why is elongation of grain cells a sought after characteristic? It’s in the AACC guidelines for scoring experimental bread, and I can find research that says increase of feret diameter of cells is a good thing. Does anybody have an explanation or is able to point to a text that explains the characteristics of crumb structure?
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Luke became a registered member 2 years, 2 months ago