![]() ![]() “Bread Formulas.” Advanced Bread and Pastry: A Professional Approach, Delmar, Cengage Learning, 2009, p. “Cereals: Overview of Uses: Accent on Wheat Grain.” Encyclopedia of Food Grains, 2nd edition, Volume 3 Grain-Based Products and their Processing, Academic Press, Elsevier Ltd., 2016, pp. Additionally, it produces the unique flavor notes, characteristic of pretzels. ![]() The alkaline or high pH bath fosters Maillard browning, thus producing the shiny dark brown surface. The boiling water gelatinizes surface starch and creates a tough, chewy crust. Immersion into a hot liquid baths is required to produce the smooth appearance characteristic of soft pretzels. Wheat flour from Hard red spring (HRS), Hard red winter (HRW) and Hard white (HW).By using bread flour, a chewy bite in the finished product can be achieved. Like other yeast-leavened products such as pan bread and artisan bread, the best quality soft pretzels are made from hard wheat flours. 5 Creating lower sodium soft pretzels which retains their unique sensory properties remains a challenge. This is three times the amount found in regular bread and two times that found in soda crackers. The average sodium content per 100 g of soft pretzel can be significant, around 1,600 mg sodium (Na). ![]() Pretzels are well-known for their high content of salt which imparts their characteristic flavor and appearance.
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