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    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Question from our new member Mario while we figure out some forum posting glitches.

      This is cross posted to ingredients and ISO as well.

      I am trying to make Arabic/Syrian bread that is popular in the middle east, known as “tourist” bread and it has milk in the formula. Here is the bread I am going to make: https://imgur.com/uAkplw3Here is an example of our machine and the bread coming out of the oven: https://youtu.be/KEMNDzVab50?t=100

      It will last about 4-5 seconds in the oven.

      “I’m interested in getting a flavor profile that has the same effects as milk for example I need something that is non-GMO natural, non dairy, meaning I don’t want it to affect lactose intolerant persons and has no additives. I need the flavor profile that is creamy/fatty in other words has a mouthfeel and has a milk flavor which is sweet, what product do you recommend?

      I don’t want an overcalling sweet flavour its for arabic pita bread not pastry. I am making Pita Bread, and it last around 5-10 seconds in the oven at a temp of 550-600 C.” 

       Thanks!

    • Profile PhotoLuke
      Participant
      @avogadro
      Post count: 9

      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 chickpea or lentil.

    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      i think they dont use milk in middle east

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Luke and Khaled make good points.

      I don’t think a flavor will work for you Mario.  At the high temperatures in the pita oven flavors flash off and nothing is left.
      In the middle east milk is not usually used in pita breads, but from what I understand the texture you are after is what you are wanting in your region.  For your milk replacement I would likely start with soy flour and lecithin, or lecithinated soy flour, if a single ingredient is more manageable. When we ask ourselves why the milk is in there, it is likely mostly to promote emulsification, maillard browning, and richness in flavor.  Other things to consider are nut butter.  Cashew butter or blanched almond butter will help without adding too much nutty flavour.  Adding mono and diglycerides, if possible, may also help with keeping the pita plyable.

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