what changes in bread making ingredients or techniques could a baker use to reduce the amount of gluten in a loaf of bread?
A study published in 2007 in “Applied and Environmental Microbiology” purported that when wheat bread is thoroughly fermented, it reduces gluten levels from roughly 75,000 ppm to 12, which qualifies it as gluten-free.
Once you’ve grown and harvested the wheat, how you make your
bread may affect its gluten levels, too. Throughout most of
mankind’s history, bread was made using a sourdough process based
on lacto-fermentation. The process was slow, and results were
uneven, so when modern yeast became available, sourdough breads
became less common.
Now research shows us that lacto-fermentation of wheat has the
potential to drastically reduce gluten levels. We found three
studies along these lines. Our favorite study showed that sourdough
bread produced with a particular strain of lacto-bacilli had gluten
levels of 12 parts per million – where anything under 20 ppm is
considered gluten-free. Bread made with the same wheat but without
lacto-fermentation had gluten levels of 75,000 ppm.
Another cool thing about this study was that the Italian
researchers lacto-fermented the flour, then dried it and used it in
a conventional quick-baking process, one that could be compatible
with modern bakeries. We love it when someone discovers ways to
incorporate the best of the old ways into today’s realities –
that’s what health through heritage is all about!
what changes in bread making ingredients or techniques could a baker use to reduce the amount...
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Suppose an Olive Tree restaurant is considering whether to (1) bake bread for its restaurant in-house or (2) buy the bread from a local bakery. The chef estimates that variable costs of making each loaf include $ 0.56 of ingredients, $ 0.24 of variable overhead (electricity to run the oven), and $ 0.73 of direct labor for kneading and forming the loaves. Allocating fixed overhead (depreciation on the kitchen equipment and building) based on direct labor assigns $ 0.96 of...
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