This is a video of the barley pita pictured below puffing in our oven.
Been trying a new bread style this week, as well as using a non-traditional grain in a familiar type of bread.
The non-traditional grain was a pita bread made with 50% stone ground barley and 50% stone ground hard white wheat. These were astoundingly successful and the barley adds a unique and attractive character to the flavor. Real simple, the flours (100% – baker’s percents), plain yoghurt (50%), salt 2%, instant yeast 1%, water (62% – it was this high because of all the water-absorbing capability of the beta-glucan fiber in the barley). 1.5 hours bulk fermentation, round into 80 g balls, rest 20 minutes roll out to about 15 cm disks about 2 mm thick, “proof” 20 min at room temperature, they were baked at 275 deg C (about 525 F) as hot as my oven can go for about 2.5 min. Eaten fresh thet wer close to the best thing since… well much better than sliced bread.
This was the fun one…
Pictured is my second attempt at making an authentic version of an Iranian flat bread called “barbari”. I had heard that it could be formulated with soft wheat, hence our interest here with our soft wheat breeding program. But it had a few interesting twists that led me to some interesting food chemistry. An Iranian colleague that lives in the USA validated it as authentic – so here we go.
I used a formulation and process gleaned from a number of sources including books by former colleagues Ken Quail at BRI Australia in Sydney, and Jalal Qarooni. The interesting twist is the use of baking soda (sodium bicarbonate NaHCO3) in both the dough and the starch-based glaze. This is called according to Qarooni – roomal - a 10% paste of flour and water cooled to room temperature – we also added enough sodium bicarbonate to make a 0.5% w/v solution with a pH of 8.2 even with the buffering capacity of the flour.
The formulation was…
High extraction flour milled from soft white, 100%, water 65%, salt 1.5%, sodium bicarbonate 0.35%, instant yeast 1%. This was mixed to full development (“intensive mix”) and allowed to bulk ferment for 2 hours. The dough pH was 6.8 – even with the bicarb (a greater than 0.5% w/v solution in the dough’s aqueous phase – it’s not exact as we need to consider the absorption of the flour components) – the buffering capacity of the flour was more than enough to compenstate for the bicarb.
The very slack dough was divided into fairly substantial 800-900 g pieces and preshaped and rested 20 minutes and then stretched into the traditional oblong shape. This was rested on the oven peel and the roomal was applied along the docking with the fingers (the long channels in the bread that stop it puffing up like pita) and with some sesame seeds. The whole shebang was baked at 230 deg C (about 450 deg F) for 10 minutes.
Apart from the usual marvelous transformation from dough to bread, there was another at first puzzling transformation. We expected the crust with the alkaline roomal to become yellowish due to the alkaline de-glycosylation of the apigenin-C-glycosides allowing these flavone pigments to express their yellow color – we see this all the time when we make alkaline noodles, a.k.a. yellow alkaline noodles, a category of noodles familiar all through eastern Asia (Cantonese, Hokkien, Ramen [traditional, and even a little alkali (kansui) in the fried types], Bamee, Ja Ja Myung etc). The yellow color is additive to the creaminess imparted by the carotenoid pigments (luteins) in the flour.
So we were surprised to see the interior bread crumb turn out yellow (the dough wasn’t yellow as it’s pH was still on the acidic side of neutral) and it tasted reminiscent of the type of Cantonese noodle favored in Kuala Lumpur that are made with sodium carbonate (Na2CO3). We measured to pH of the crumb – behold, it was 8.2 ? What was going on here. Turns out the bicarb is thermally converted to the carbonate with the release of water and some additional CO2 – hence the pH and color change of the dough/crumb during the baking process.
Finally some shameless self-promotion.
I got my author’s copy today of the new wheat book “Wheat Science and Trade” edited by my friend and colleague Dr Brett Carver at Oklahoma State U. My chapter, with Art Bettge of the USDA Western Wheat Quality Lab, is Chapter 20 – Passing the test on wheat end-use quality.
I have a link to this blog but it worth highlighting so people remember to go look periodically. It really worth subscribing to the RSS feed to be reminded.
I really like this site as another great way of bringing food chemistry to life. I think the author, Erik Foodladi, at beautiful Volda University College in Norway (http://www.volda.org/bilete.php), does a great job. His blog reports on, among other things, what they are doing in their classes; the latest – food culture students looking at temperatures in cooking pits .
Chocoholic food chemistry aficionados will love recent posts on chocolate processing – and for my former, and future, Food Chem students this becomes a serious method of bringing dispersions to life in a well-loved food. He also reports on spherification and it would be good for the Spring 2009 Oregon State U Food Chem students to go look for another perspective on a lab exercise similar to what we did.
He has another webpage www.naturfag.no/mat, English translation that is associated with the science.norway (naturfag.no) website, a great example of bringing science alive. His page is called “Maturfag” – a play on words in Norwegian that doesn’t work in English. In Norwegian “mat” is “food” e.g. Matforsk in Oslo is a food research institute (now called Nofima Mat).
Erik also enlightened me about an interesting Swedish guy active in making science real for K-12 students, Hans Persson. Persson calls it “”Concrete and Creative Teaching in Sciences …of course it’s fun“. He will be in Tacoma WA in October and I hope I can get to hear him talk, anyone who can get a standing ovation after a conference talk needs to be seen.
On another note
- thanks for the comments from Denise Clark over at Adventures in Wine Food Pairing , another fun and interesting read.
-a which led me to another resource at http://tastybloggers.com/ with a long list of food blogs
A nice very brief concise and simple review of the chemistry of food major components from the point of view of their digestion – from Richard Bowen at Colorado State.
Also on dietary polysaccharides – for my students a primer on the more detailed study of these topics.