How do you know if there is starch in bread? Baking recipes and experiences in the kitchen

Have you ever wondered why white bread is more solid than black or bran? It turns out that the calorie content of the baked products directly depends on the presence of certain substances in the products, namely, starch. This white, "squeaky" to the touch powder has the magic property of turning into saliva and gastric juice into glucose, thereby saturating the body. So, is there any starch in white bread, bran and rye? In this article, the dependence of the powder content in baking on the composition and grinding of flour is considered. Recipes of bread products from different raw materials are also given.

What foods contain starch?

No doubt, the first thing that is recalled when the question arises is whether there is starch in bread, it is potatoes and jelly. But this tasteless powder, it turns out, is contained in many other products. Caloric beans, peas, corn, thanks to starch, help to quickly satisfy hunger. This property is confirmed by practical facts and knowledge. Is not it true that lovers of flour in most cases differ in excess body weight? And this once again indicates the satiety of the components contained in the products. How to determine if there is starch in bread rye, bran and white? At the end of the article, experimental experiments with the pulp flesh are presented. And firstly, we will analyze the detailed recipes for obtaining lean white baking and rye bread on kefir.

Recipe for white lean bread in the oven

1. Pour 1.5 cups of warm boiled water into an enamel saucepan, dissolve 40 g of fresh pressed yeast (can be replaced with dry active yeast ) and 2 full spoons of granulated sugar.
2. Pour into the mixture 1 faceted glass of sifted flour and stir until the lumps are eliminated.
3. Cover the pan with a lid. Put the sponge in a warm place for 30 minutes.
4. After swelling of the yeast, enter all the other ingredients: 1.5 kg of flour, 4 cups of warm boiled water and 2 tables. Tablespoons of table salt. Mix the soft light dough so that it lags behind the walls of dishes and hands, and leave it to wander for 3-3.5 hours. Periodically conduct mass mashing for saturation with oxygen (approximately 2-3 times).
5. Divide the dough into loaves and place on a baking tray for proofing.
6. Heat the oven to an average temperature. Bake bread until cooked, which is determined by piercing a long wooden stick.

Recipe for bread made with rye flour

1. Mix on the table 500 g of wholemeal flour, 1 teaspoonful. A spoonful of soda and 1 teaspoonful. Spoon of soda.
2. Make a mixture in the mixture in the form of a funnel and pour 400 g of kefir. Quickly knead a light dough, trying not to "clog" it. Leave on the table for 15-20 minutes. For proofing.
3. Divide the dough into pieces and each of them, before spreading on the baking sheet, get wet in a mixture of sesame and pumpkin seeds, taken on 1 table. Spoon.
4. Bake in a preheated oven for up to 180 ° C for about 40 minutes.
5. Rye bread can not retain its commodity properties for a long time. It is advisable not to store it for long. Therefore, on the second or third day after baking, you can make tasty toasts from slices of bread. Another option of preservation is the freezing of fresh bread immediately after cooling. Such a product after heating in a microwave oven can not be distinguished from a freshly prepared one.

On how to determine whether the starch is contained in bread, is described further.

Features of black and otrubnogo bread

The main differences between the two types of baking - in the quality of flour. For white bread, raw materials of the highest grade are used, which are maximally purified from impurities. Such wheat flour is more than half consists of starch. Raw materials for bran and rye bread have other properties. A coarse flour with high fiber content and low starch is used (no more than 40-45 g per 100 g).

Chemistry in the kitchen. Experiments on the determination of starch

Sweetish taste of glucose, which indicates the presence of starch, you can feel by spending a tasting of bread. To do this, take a small piece of crumb and question it in a tight lump. Then put the ball in your mouth and slowly start chewing. Under the influence of saliva, starch will break up. You will clearly feel the sweet taste. Want to make sure yet? Then, to determine if there is starch in white bread or black, perform a simple chemical experiment using iodine. The experiment can be performed in two versions:

1. Drip on a piece of bread, and then consider under the magnifying glass this place. The site will get blue blotches.
2. Flesh put in a glass with water and mix until dissolved. Then drip a few times from the bubble with iodine into the liquid. The solution will turn to a bluish color. Its saturation will depend directly on the amount of bread used and on what kind of flour it is baked.

After such kitchen experiments to answer the question, whether there is a starch in bread, it is possible only positively. And this means that there is no more satisfying and useful product at the same time.