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Full Online Book HomeLearning KitchenBread - Dough Enhancer - Dough Enhancer Recipes By Nadine
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Bread - Dough Enhancer -  Dough Enhancer Recipes By Nadine Post by :jera_c Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2153

Click below to download : Bread - Dough Enhancer - Dough Enhancer Recipes By Nadine (Format : PDF)

Bread - Dough Enhancer - Dough Enhancer Recipes By Nadine

4 cups noninstant nonfat milk powder
3/4 cup lecithin granules
3 heaping T vitamin C (or ascorabate) powder
2 T ginger
3 T cornstarch


Blend well, store in fridge in airtight container. Use 1/4 cup per large batch (5-7 loaves) dough, adding with dry ingredients after sponging.



Dough Enhancer

1 c. nonfat dry milk
2 c. vital wheat gluten
2 tsp. powdered ginger ( you don't taste it at all)
4 T. powdered pectin (? stabilizer)
4 T. unflavored gelatine (Knox)
4 T. lecithin granules
1 T. Fruit Fresh (ascorbic acid crystals)


Mix it all together in a bowl and store it in the refrigerator in a covered plastic
container.

Use 3 T. of this mixture in a recipe for whole wheat bread (which has 3 1/2
c. flour). For white bread use 1 tsp. and it makes a difference. For rye bread use 3 1/2 T. and it makes really good bread. The results are worth the little fuss it takes to get it together.



Dough Enhancer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Vital Wheat Gluten
1 cup Potato Flakes
1 package Pectin Powder
1 cup Lecithin Granules
2 tablespoons Ascorbic Acid Powder
1 tablespoon Ginger Powder
1 cup Powdered Milk
1/2 cup Non-Diastatic Malt Powder
1 envelope Unflavored Gelatin
1 cup Acid Whey
1 cup Tofu Powder
1/4 cup Corn Starch
1 cup Instant Yeast


Combine all ingredients in a blender container or food processor. Process for 30 seconds. Store the dough enhancer in the freezer in a tight lidded container (glass is best).

Use 1 tablespoon per cup of flour called for in the recipe. No other adjustments are needed.

Notes : Vital Wheat Gluten - Use Vital Wheat Gluten and not Gluten Flour. Gluten Flour is a mixture of Vital Wheat Gluten and Bread Flour. Vital Wheat Gluten helps form a better dough that is better able to trap the gas given off by the yeast. This enables more of the gas to be trapped which means the loaf will be taller and have a text structure and texture.

Potato Flakes: Potato Flakes (Instant mashed potatoes) help the bread stay moist longer which helps keep it from staling. It also helps makes a more tender bread with a better structure and taste.

Pectin Powder: Pectin Powder (the same you use for making jelly) helps keep the bread fresher longer, it helps with dough structure and bread texture.

Lecithin Granules: Lecithin is found is soy foods and in egg yolks. It helps with bread moisture, texture, flavor, crust browning and is a mild natural preservative.

Ascorbic Acid Powder: Ascorbic Acid (Vitamin C) helps boost the yeast which helps it do a better job in rising the bread. It is also a mild natural preservative. If you can find ascorbic acid powder by a bottle of natural vitamin C tablets and powder them in the blender. Do this before you add the rest of the ingredients you need the tablets to be completely ground up.

Ginger Powder: Ginger Powder is a very good natural preservative as it is also antiseptic which helps it retard mold formation. It is also a mild yeast booster. Don't worry you won't taste the ginger in your bread.

Powdered Milk: Powdered milk helps with the taste, texture and the crust brownness of your bread.

Non-Diastatic Malt Powder: Non-Diastatic Malt is used in NY Bagel recipes and is what gives it that special taste. Used here it is a yeast booster and food. Yeast will feed off of this before any other sweetener they just love it.

Unflavored Gelatin: Gelatin helps with keeping the bread fresher longer. It helps make a moister loaf of bread which in turns means it takes longer for it to dry out and go stale. Knox is the most popular brand of unflavored gelatin.

Acid Whey: Acid whey is the by product of making many types of dairy products. Make sure you get acid whey and not sweet whey. If it doesn't say acid whey then assume it is sweet whey. The acid whey is a yeast booster and a mild preservative. It also helps in dough and bread structure and texture. This product can be hard to find. King Arthur Flour http://www.kingarthurflour.com sells it. It is item number 1187.

Tofu Powder: Tofu Powder aka Soy Drink Mix, Soy Milk Powder, Soy Protein Powder, etc. should be easy to find at almost any health food store. If you go for the Soy Protein Powder make sure it is unflavored. Tofu Powder helps with structure and the texture of the bread. It also helps in the browning of the crust and overall taste of the bread.

Corn Starch: Corn Starch helps with structure, texture and moisture retention.

Instant Yeast: This just adds an extra little boost to the
bread dough.
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1 cup lecithin granules 1 cup dried whey 4 tablespoons diastatic malt powder 1 tablespoon ground ginger 1 tablespoon pectin (what you use to make jam) 1 tablespoon ascorbic acid (or Fruit Fresh) 1 tablespoon corn starch (prevents clumping) Mix together. Keep in airtight container. Can refrigerate or not. Use 1 teaspoon per cup of flour.
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1 cup Vital Wheat Gluten 1 cup Potato Flakes 1 package Pectin Powder 1 cup Lecithin Granuals 2 tablespoons Ascorbic Acid Powder 1 tablespoon Ginger Powder 1 cup Powdered Milk 1/2 cup Non-Diastatic Malt Powder 1 envelope Unflavored Gelatin 1 cup Acid Whey 1 cup Tofu Powder 1/4 cup Corn Starch 1 cup Instant Yeast Combine all ingredients in a blender container or food processor. Process for 30 seconds. Store the dough enhancer in the freezer in a tight lidded container (glass is best). Using: Use 1 tablespoon per cup of flour called for in the recipe. No other adjustments are
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