Click for Cookbook LOGIN
"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Hydrolysis of Starches Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Hydrolysis of Starches 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!
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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

18W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!