Tag: Baking process

According to a 2018 report, traditional French baguettes may contain lower amounts of gluten due to the long fermentation process. While this is often debated, it directly addresses the popular question: is baguette high in gluten? The answer is more nuanced than a simple yes or no, relying heavily on the flour used and how the bread is made.

Over two-thirds of flour produced in the United States comes from hard wheat berries, which are naturally high in protein and, therefore, gluten. This starkly contrasts with European bread, leading many to wonder why American bread relies so heavily on this particular protein for its texture and structure.

Food enzymes are powerful catalysts that have revolutionized modern food production, and one such enzyme is pentosanase. In the food industry, pentosanase is an enzyme complex, often encompassing xylanase, that breaks down complex carbohydrates called pentosans to improve dough properties, increase bread volume, and enhance nutrient absorption in animal feed.

Bread's chemical composition is dominated by carbohydrates, not hydrocarbons. However, modern food processing and environmental factors mean that small, unintended quantities of hydrocarbon contaminants can sometimes be found in bread.

While most of the alcohol produced during fermentation evaporates, some baked breads can contain a surprising amount, with some commercial white breads recorded at nearly 2% alcohol by volume. This trace amount is a natural byproduct, raising the question: how much percent of alcohol is in bread, really?

Starch is a critical component of wheat flour, making up 65–75% of the grain and acting as a central determinant of a loaf's final texture. So, does bread have amylopectin? Yes, it does, and this highly branched polysaccharide is vital to the baking process, playing a complex role from the dough stage to the final, fresh loaf.

According to nutritional data from Consumer Reports, while many assume baked chips are the healthier alternative, some popular popped chip brands actually contain more fat per serving than certain baked varieties. So, how do popped chips compare to baked chips beyond the marketing?

According to the USDA, a regular plain bagel contains approximately 443 mg of sodium, which is almost 20% of the recommended daily limit. This surprisingly high sodium content is a result of the unique bagel-making process and the inclusion of certain ingredients, not just for flavor.

According to the USDA, even after a dish has been cooked for up to two and a half hours, it can still retain around 5% of its initial alcohol content. This startling fact raises the question for many home bakers: does alcohol get baked out of bread, or does a small amount remain in your fresh loaf?

An estimated 1 in 133 people in the US suffer from Celiac disease, yet many individuals with gluten sensitivity report feeling fine after eating bread in Europe, which sparks the common question: is European gluten different than American gluten? The answer is more complex than a simple yes or no, involving differences in wheat varieties, processing, and baking methods.