How to know if there is starch in bread? Baking recipes and experiments in the kitchen

Ever you had to wonder why white bread hearty bran or black? It turns out that the caloric value of baked products depends on the presence of certain substances in products, namely starch. This white, “squeaky” to the touch the powder has the magical ability to change in the splitting of the saliva and the gastric juice into glucose, thus saturating the body. So, is there starch in bread, white, trubna and rye? This article describes the relationship between the level of powder in the baking of the composition and grinding of flour. Also contains recipes of bread products from different raw materials.

What foods contain starch?

Without a doubt, the first thing that comes to mind whenever the question arises whether there is starch in the bread, this potato and jelly. But this tasteless powder, is contained in many other products. Calories beans, peas, corn due to the starch it will help to satisfy hunger quickly. This property is confirmed by practical facts and knowledge. Aren't fans of the flour in most cases differ overweight? And it once again points to the richness of the components contained in the products. How to determine if there is starch in bread, rye, trubna and white? At the end of the article experiments with pulp loaves. But first let us examine the detailed recipes for getting lean white cakes and rye bread on kefir.

Recipe of vegetable white bread in the oven

1. Pour into an enamel pan 1.5 cups of warm boiled water, dissolve it in 40 g of fresh compressed yeast (can substitute dry active) and 2 full teaspoons of sugar.
2. Pour in a mixture of 1 faceted Cup sifted flour and stir to eliminate lumps.
3. Cover the pan. Put the dough in a warm place for 30 minutes.
4. After swelling yeast enter all other ingredients: 1,5 kg of flour, 4 cups lukewarm water and 2 table. tablespoons of salt. Knead the soft dough is easy to make it behind the walls of dishes and hands, and leave him to wander about 3-3. 5 hours. Periodically-runner mills mass for oxygen saturation (about 2-3 times).
5. Have the dough into loaves and place into pans for proofing.
6. Preheat the Oven to medium temperature. Bake the bread until cooked, which is determined by puncturing a long wooden stick.

Recipe bread from rye flour

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1. Mix on the table 500 g flour, 1 tsp. a spoonful of baking soda and 1 tsp. a spoonful of soda.
2. Make a well in the mixture deeper into a funnel and pour in 400 grams of yogurt. Quickly knead easy dough, trying to “hammer” it. Leave them there for 15-20 minutes for proofing.
3. Divide the dough into parts and each of them before placing on a baking sheet, swirl in a mixture of sesame and pumpkin seeds, taken on 1 table. spoon.
4. Bake in a preheated to 180°C oven for about 40 min.
5. Rye bread can not keep their commercial properties for a long time. It is advisable not to store it for a long time. So on the second or third day after baking, you can make slices of bread tasty toast. Another option to save – the freezing of fresh bread immediately after cooling. Such a product after heating in the microwave is indistinguishable from freshly made.

How to determine whether starch in the bread, explained later.

Features black and bran bread

The Main differences between the two types of pastry - grade flour. White bread is made of raw materials of the highest grade, the most refined of impurities. Such wheat flour is more than half consists of starch. Raw material for bran and rye bread has other properties. Use flour with a high content of fiber and low - starch (not more than 40-45 g per 100 g).

Kitchen Chemistry. Experiments on the definition of starch

Sweet taste of glucose, which indicates the presence of starch, can be felt by tasting the bread. To do this, take a small piece of the crumb and crumble it into a tight ball. Then the ball put in his mouth and slowly begins to chew. Under the influence of saliva happens the splitting of starch. You obviously feel the sweet taste. Want to verify more? Then, to determine the starch in white bread or black, guide a simple chemical experience with the use of iodine. The experiment can be performed in two ways:

1. Place a large piece of bread, and then we'll look at under a magnifying glass this place. The site will take on a blue blotches.
2. Put the Pulp in a glass of water and stir until dissolved. Then put a few times from a bottle of iodine into the liquid. The solution will turn bluish color. Its richness will depend on the amount of bread and some of the flour he baked.

After these kitchen experiments to answer the question whether there is starch in bread can only be positive. This means that more satisfying and useful product does not happen.