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Hydrolysis of Starches Recipe

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This recipe for Hydrolysis of Starches, by , is from Gay For Bread: The Art of Loving Bread and the Science Behind It, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dylan Hackel

Category:
Category:

Ingredients:  
Ingredients:  
Sugar is important to the functioning of yeast, but also to the flavor of bread, but how does it get into the dough when you don't add it?

Directions:
Directions:
Flour contains polysaccharides, or starches, which are chains of interconnected sugar rings. The starch gets broken up into its sugar components by the addition of water in a process called hydrolysis. This provides sugar for the yeast, and the bread. Because of this, it is always important that you add water to your dough, even if you are going to add another liquid ingredient, and in that instance you would have to balance the two.

 

 

 

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