bread??

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scottyiu
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Post by scottyiu » Wed Dec 07, 2005 11:23 am

I don't get it, there is alcohol in bread?
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canalon
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Post by canalon » Wed Dec 07, 2005 2:25 pm

There is a little and most of it evaporates during cooking. But yes yeast fermentation produces ethanol.
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Post by hunny » Wed Dec 07, 2005 2:35 pm

so..the ethanol make the bread damage??
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canalon
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Post by canalon » Wed Dec 07, 2005 3:39 pm

hunny wrote:so..the ethanol make the bread damage??


Not at all" What kind of damage are you thinking of? Ethanol just as water makes the bread rise...
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Post by MrMistery » Wed Dec 07, 2005 7:51 pm

actually it is the CO2 that makes the bread rise...
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canalon
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Post by canalon » Wed Dec 07, 2005 10:28 pm

MrMistery wrote:actually it is the CO2 that makes the bread rise...

Not really. The CO2 creates the bubbles in the dough, but most of the rising is the consequence of the evaporation and increased volume of water inside the dough that expands those bubbles.
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Navin
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Post by Navin » Thu Dec 08, 2005 3:21 am

I think the CO2 is the main cause for the rise. This would explain the importance of creating an anaerobic environment during the proving of dough.
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mith
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Post by mith » Thu Dec 08, 2005 4:35 am

cooking forum anyone? :D
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canalon
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Post by canalon » Thu Dec 08, 2005 5:08 am

Navin wrote:I think the CO2 is the main cause for the rise. This would explain the importance of creating an anaerobic environment during the proving of dough.


Not only water evaporation is essential too, but as I came home I checked into my cooking chemistry books, and I cite H. McGee "The main cause of this oven spring [the rise of the bread when put in the oven] is the vaporisation of alcohol and water taht fill the gas cells, and that expands the dough by as much as half the initial volume."

But fermenting is also essential for the taste of the bread. If you taste real bread and compare it to this awfull thing called wonderbread, the importance of fermentation is obvious. By the way, if I understand wonderbread do not ferment at all, and the cells are all caused by the kneading of air in the dough and of course the steam expansion. I won't talk about the taste... Too bad it's so hard to find good bread in north america compared to say... France.
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Post by Poison » Thu Dec 08, 2005 6:30 pm

mithrilhack wrote:cooking forum anyone? :D


Oh yes please where is it? I like cooking. :)
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Post by hunny » Wed Dec 14, 2005 12:56 pm

no cooking forum here... err..its difficult now...anyone can explain to me why mold grow faster on the bread with yeast...around 13 days (my experiment) and it took 3 weeks to mold grow on the bread without yeast...
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canalon
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Post by canalon » Wed Dec 14, 2005 2:29 pm

One question to start with:
The bread with and without yeast were made with the same ingredients? Or just bought separately?
Patrick

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