Fermentation, as explained earlier, is essential to the bread making process. Without it, your bread will lack flavor, texture and proportion. Fermentation in bread is slightly different from our common understanding because the process is shorter and therefore more dependent on the baker’s skill than natural progression. The fermentation process can be divided into two … Continue reading Bread Baking: Stages of Fermentation
For those of us that have grown up in communities that do not consider bread to be a staple, our understanding of it is restricted to the prepackaged, pre-sliced loaves that came into our lives as consumerism caught on. Although in India we have always had our bread in the form of pavs, rotis, poies and naans, packaged … Continue reading What Makes Bread Different?
Fermentation is central to the bread making process. It arises from the development of natural "wild yeasts" in the dough (sourdough starters), the addition of commercially developed baker's yeast or a combination of both. Fermentation is crucial to the flavour development and crumb structure of the final product. A good understanding of how the mechanism … Continue reading Fermentation in Bread Baking
In the fight between convenience and health, convenience almost always wins. Unless you have been living under a rock for the past couple of years, you have definitely herd of , if not seen cold-pressed juices. You usually find them in health stores or in the cold section of hyper markets. Cold-pressed juices claim to be … Continue reading Fresh, not cold-pressed?
Bread remains to be one of the most integral parts of any meal. Even in a country like India, it is a close third to wheat pancakes (roti) and rice which form the staples. In gourmet meals, every dish is carefully prepared in consideration to taste, colour and presentation. Bread is never the primary source … Continue reading The Changing Face of Bread
Most of us know chocolate to be the delicious earth coloured slab of heaven wrapped in foil, brought out only special occasions or when one is travelling through an international airport. For amateur bakers though it's something very different. It's that special ingredient that makes the cake tastier, your loved ones happier and a full proof … Continue reading The Different Stages of Chocolate
Most of us know processed sugar is bad for us. We know that it's advisable to cut down the consumption of processed sugars in the forms of syrups, granules, powders etc., while increasing our intake of naturally found, or intrinsic, sugars. Like fat earlier in the day, today sugar seems to be our biggest enemy. … Continue reading The Two Sides of Sugar
Anybody that is interested in health, exercise or even basic nutrition must know of whey. Some of us know it in its liquid form while others are more familiar with the powdered supplements, hydrolysates, isolates or concentrates. The most common forms of whey found in the market today are: sweet whey, acid whey, chocolate whey and … Continue reading Industrialisation of Whey
The notion that some foods behave in the same manner as narcotics do goes back at least twenty years in scientific circles. A number of studies have been conducted to test bodily responses to eating and drugs, their effect on our brains and emotional wellbeing. Both, when done in excess, pose a considerable challenge to … Continue reading Heroin & French Fries : A Modern Day Addiction
On 24th May, 2016 the Centre for Science and Environment in Delhi released a case study that showed 84% of the commonly consumed breads to have tested positive for Potassium Bromate Potassium Iodate. They work as oxidizing agents to strengthen dough and increase the shelf life of a finished product. Potassium bromate is classified as … Continue reading Food Preservation: The Downside