Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Food and Nutrition
Low-carb Diet Forum
Replacement for bread
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="Bittern" data-source="post: 2257889" data-attributes="member: 315804"><p>Sugar is not needed and is not generally used in normal bread baking in appreciable amounts. That is what the wheat flour is for. The yeast converts the carbohydrate in the flour to glucose using an enzyme, it then uses the glucose to produce alcohols and carbon dioxide exactly as in normal wheat bread. Much of the carbohydrate gets used during this process but it is all counted in the estimated carbohydrate load giving a worst case. The gluten forms strands and holds the carbon dioxide bubbles in the bread. The longer the proving and the more active the yeast the less carbohydrate that is left in the finished bread. At room temp. proving can take up to 8hrs. I prefer a sourdough starter as mine seems more active than dried yeast, gives a much improved flavour and is easier to get than dried yeast at the moment.</p></blockquote><p></p>
[QUOTE="Bittern, post: 2257889, member: 315804"] Sugar is not needed and is not generally used in normal bread baking in appreciable amounts. That is what the wheat flour is for. The yeast converts the carbohydrate in the flour to glucose using an enzyme, it then uses the glucose to produce alcohols and carbon dioxide exactly as in normal wheat bread. Much of the carbohydrate gets used during this process but it is all counted in the estimated carbohydrate load giving a worst case. The gluten forms strands and holds the carbon dioxide bubbles in the bread. The longer the proving and the more active the yeast the less carbohydrate that is left in the finished bread. At room temp. proving can take up to 8hrs. I prefer a sourdough starter as mine seems more active than dried yeast, gives a much improved flavour and is easier to get than dried yeast at the moment. [/QUOTE]
Verification
Post Reply
Home
Forums
Food and Nutrition
Low-carb Diet Forum
Replacement for bread
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…