全麦面包全麦面粉

我想我们终于到达了一个临界点everyone realizes the benefits ofwhole wheat breadover white bread. Wheat grain can reduce the risk of obesity, type 2 diabetes, cardiovascular disease and cancer. Whole wheat flour also has higher antioxidant activities than white flour.

But what about baking with whole wheat?

问题是全小麦粉更具挑战性烘烤。这是因为小麦内核的麸在面粉中。麸皮干扰了淀粉 - 麸质基质，降低了气体保持能力。

So whole wheat bread tends to have a low volume, a coarse texture and diminished viscosity and dough extensibility. Wheat bran decreases starch gelatinization and increases the firmness in the finished bread.

Don’t let that stop you!

There are ways to make whole wheat bread more desirable and bakeable:

  • Pre-hydrate or soak bran ahead of time to improve bran hydration
  • 添加清洁标签酶以辅助音量
  • 尝试植物酶以增加营养
  • Malt flour and vital wheat gluten can also help

烘焙有机全麦面包？

Rosehip is used to replace synthetic ascorbic acid. Cephalaria syriaca has positive effect in the extensograph characteristics of wheat flour. Malt flour is rich in amylolytic enzymes.