Bread French

It should be appreciated that a high level of starch damage is not essential in bread. French bread is made from soft wheat flour with a low starch damage. Starch damage is generally undesirable in biscuits. In biscuits the product is cooked to a very low moisture content so binding in water is undesirable. 

The long thin loaves of French bread are regarded in the rest of the world as an icon of France, alongside the Eiffel Tower. Their origin is said to be that one of the Austrian queens of France demanded the sort of loaf that she was accustomed to in Vienna. Possible candidates for the queen would be Anne of Austria, wife of Louis XIII, or Marie Antoinette, wife of Louis XVI. As central European wheat is hard, resembling North American wheat, this is a formidable problem with only French soft wheat available. A modern bakery technologist would find this difficult. 

The long thin loaves we currently recognise as French bread are supposedly descended from this. In France these loaves are known as... 

The demand for authentic French bread is obviously a sign of greater cosmopolitanism fuelled by increased foreign travel. The commonest. British attempts at an authentic French loaf are made from flour milled in Britain using French wheat. The requirement to mill with a very low starch damage is not achievable in some British bread flour mills. 

Uses of partial-waxy and waxy wheat in Asian noodles, bread and tortillas have been reviewed.269,270,298 French bread made from double-null partial waxy wheat flour retained 1-2% more moisture in its crumb in 24 hours compared to bread from a wild type flour. French bread made from the mutant wheat had a softer crumb immediately and up to 48 hours after baking.299 Wheat noodles are made from flour and low levels of salts, so starch plays a major role in noodle quality. Flours from partial waxy wheats with —10% protein and 21-24% apparent amylose (starch basis) are favored for white salted (sodium chloride) noodles because partial waxy starch swells during cooking somewhat more than non-waxy wheat starch. For good appearing noodles, the flour should be from a white wheat low in polyphenol oxidase, and... 

I got this recipe from a chef friend of mine from the south of France and I simplified it to save time. Yes, it still takes a bit of time and effort, but it s a great treat for a special occasion. You don t get much more festive than this. Serve it with some crusty French bread and a cold white wine. 

Thermal Analysis and Textural Properties of Frozen French Bread Dough with Different Quantities of Ascorbic Acid... 

Four formulations were used to produce French bread dough with different ascorbic acid quantities, as listed in Table 27.1. AACC 54-21 (AACC, 1995), a commercial bakers flour (Moinho Pacifico, Brazil) with a water content of 13.60% and farinograph water absorption of 65.60%, was used for all formulations. 

Ingredients Used to Produce Frozen French Bread Dough from Four Different Formulations... 

The water content of the French bread dough was determined according to AACC 44-15A in five replicates (AACC, 1995). This analysis provided the total amount of water of the dough (Wtot)-... 

Resistance to extension (force in N) and extensibility (distance in mm) of French bread dough according to ascorbic acid quantities for all periods [a, b] and to frozen storage for all formulations up to 13 days [c, d]. 

Carr, L.G. and Tadini, C.C. Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread, Lebensm. Wiss. TechnoL, 36, 609, 2003. 

Kline, L., Sugihara, T.F., and McCready, L.B. 1970. Nature of the San Francisco sour dough French bread process. I. Mechanics of the process. Bakers Digest 44, 48-50. 

The latest of the different oils to be the darlings of the cooking world are cold or expeller pressed tree nut oils, more particularly hazelnut oil, walnut oil and almond oil. Most nut oils taste like the nut from which they were extracted. They make a delicious, tasty, unique flavour statement, even when blended in a small amount to mild-flavoured food oil such as canola. Not only do the nut oils add great flavour to food, they also carry health benefits because of a similar co-fatty acid balance as olive oil. Nut oils in general are excellent used in salad dressing, over pasta with some cheese, in baked goods or for dipping French bread into (Table 9.1.8). 

To a limited extent, modified starter doughs have survived under different names, e.g. ferment, brew and sponges. These pre-ferments are used for traditional French bread types both in Europe and in the USA. 

Corrales, X., M. Guerra, M. Granito, and J. Ferris. 1993. Substitution of Ascorbic Acid for Potassium Bromide in the Making of French Bread. Archives Latinoamericanos de Nutricion 24 (3) 234-240. 

Low Fat Breads include sweet or sour French bread, Milwaukee pumpernickel, English muffins and Rye Krisp. 

The substances which produce the aroma profile of a loaf of French bread (baguette) (Table 15.56) originate from the crust. They are listed in Table 15.57. 2-Acetyl-l-pyrroline... 

WHOLE WHEAT BREAD RYE BREAD GRAHAM CRACKERS PIZZA, WITH CHEESE WHITE BREAD SALTINE CRACKERS BISCUITS FROM MIX RAISIN BREAD DEVIL S FDOO CAKE PLAIN MUFFINS FRENCH BREAD YELLOW CAKE CAKE DOUGHNUTS YEAST DOUGHNUTS ANGEL FOOD CAKE COFFEE CAKE ASSORTED COOKIES... 

WHEAT BRAN WHEAT GERM WHOLE WHEAT BREAD RYE BREAD GRAHAM CRACKERS SALTINE CRACKERS TORTILLAS FRENCH BREAD DEVIL S FOOD CAKE ASSORTED COOKIES PLAIN MUFFINS PIZZA, WITH CHEESE BISCUITS, FROM MIX RAISIN BREAD WHITE BREAD COFFEE CAKE POUMD CAKE YELLOW CAi ... 

Specialty flours—For the bakery trade, millers make a wide variety of different flours designed for different products, such as Italian and French breads and rolls. 

Raw rice, boiled rice, wheat flour, French bread, oat bran, wheat bran AE< 0.0016,0.0027, 0.0052,0.0014, 0.0012,0.0009 Perez-Jimenez and Saura-Calixto (2005)... 

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