How do you know if there is starch in bread? Baking recipes and kitchen experiments

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Have you ever wondered why white bread is more satisfying than black or bran bread? It turns out that the calorie content of baked products directly depends on the presence of certain substances in the products, namely starch. This white, "squeaky" to the touch powder has a magical property to turn into glucose when broken down by saliva and gastric juice, thereby saturating the body. So, is there starch in white, bran and rye bread? This article discusses the dependence of the powder content in baking on the composition and grinding of flour. There are also recipes for bread products from different raw materials.

What foods contain starch?

Without a doubt, the first thing that comes to mind when the question arises whether there is starch in bread is potatoes and jelly. But this tasteless powder, it turns out, is found in many other products. High-calorie beans, peas, corn, thanks to starch, will help to quickly satisfy hunger. This property is confirmed by practical facts and knowledge. Isn't it true that lovers of flour in most cases are overweight? And this once again indicates the satiety of the components,contained in the products. How to determine if there is starch in rye, bran and white bread? At the end of the article, experimental experiments with the pulp of loaves are given. And first, let's look at detailed recipes for getting lean white pastries and kefir-based rye bread.

Recipe for white lean bread in the oven

1. Pour 1.5 cups of warm boiled water into an enamel saucepan, dissolve 40 g of fresh pressed yeast in it (can be replaced with dry active) and 2 full teaspoons of granulated sugar.
2. Sprinkle 1 faceted glass of sifted flour into the mixture and stir until lumps are eliminated.
3. Cover the pot with a lid. Leave the dough in a warm place for 30 minutes.
4. After swelling of the yeast, enter all the other components: 1.5 kg of flour, 4 cups of warm boiled water and 2 table. tablespoons of table s alt. Knead a soft light dough so that it lags behind the walls of the dishes and hands, and leave it to ferment for 3-3.5 hours. Periodically carry out kneading the mass to saturate with oxygen (about 2-3 times).
5. Cut dough into loaves and place on proofing trays.
6. Preheat the oven to medium heat. Bake the bread until cooked through, which is determined by piercing with a long wooden stick.

Rye bread recipe

1. Mix on the table 500 g of wholemeal flour, 1 tsp. a spoonful of soda and 1 tsp. a spoonful of soda.
2. Make a funnel-shaped depression in the mixture and pour in 400 g of kefir. Quickly knead a light dough,trying not to beat him up. Leave on the table for 15-20 minutes. for proofing.
3. Divide the dough into parts and dip each of them in a mixture of sesame and pumpkin seeds, taken 1 table each, before laying on a baking sheet. spoon.
4. Bake in preheated oven at 180°C for about 40 minutes
5. Rye bread cannot keep its commercial properties for a long time. It is advisable not to store it for a long time. Therefore, on the second or third day after baking, you can make mouth-watering toasts from slices of bread. Another preservation option is to freeze fresh bread immediately after cooling. Such a product, after heating in a microwave oven, cannot be distinguished from freshly prepared.

See how to tell if bread contains starch.

Features of black and bran bread

The main differences between the two types of baking are in the quality composition of the flour. For white bread, raw materials of the highest grade are used, maximally purified from impurities. Such wheat flour is more than half starch. Raw materials for bran and rye bread have other properties. Wholemeal flour is used with a high fiber content and low starch content (no more than 40-45 g per 100 g).

Chemistry in the kitchen. Experiments for the determination of starch

Sweet taste of glucose, which indicates the presence of starch, can be felt by tasting the bread. To do this, take a small piece of the crumb and crush it into a tight lump. Then put the ball in your mouth and slowly start chewing. Undersaliva breaks down starch. You will definitely feel the sweet taste. Want to make sure more? Then, to determine whether there is starch in white or black bread, conduct a simple chemical experiment using iodine. The experiment can be performed in two versions:

1. Drip on a piece of bread, and then examine this place under a magnifying glass. The plot will acquire blue blotches.
2. Put the crumb into a glass of water and stir until dissolved. Then drip several times from the vial of iodine into the liquid. The solution will turn blue. Its saturation will directly depend on the amount of bread used and what flour it is baked from.

After such kitchen experiments, the question of whether there is starch in bread can only be answered positively. And this means that there is no more satisfying and at the same time useful product.