There is probably some unfamiliar ingredients in my whole wheat bread recipe. These ingredients are optional but greatly increase the success of baking with whole wheat flour. There is a product sold called “dough enhancer” that I think contains some of these ingredients. I have no personal experience with it but I know others who love it.
Vitamin C and Soy Lecithin soften the bread and help to increase it's shelf life. They make your homemade bread less dry and crumbly and more like a bought loaf. Vitamin C also helps your body to absorb the minerals found in whole wheat flour. I purchase these ingredients at a health food store. Powdered vitamin C is easier to use but you may crush a vitamin tablet.
Vital Gluten is added to the bread to help it raise. All flour contains some gluten, which when mixed in bread is what gives it the elasticity to rise into what we know of as a loaf of bread. If you are using a poor quality flour or lower protein flour, it is especially helpful to add extra gluten. I also find it helpful when a bread has extra seeds or other additions that may make it heavy. Vital gluten, which can be bought at a bulk food store such as Martin's Farm Market, should not be confused with gluten flour.
This article describes dough enhancers in more detail.
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