My job as a cereal scientist sometimes affords me the joy of a full day of baking, product development, and promotion of our work and the farmers who are putting their money where their mouth is and growing food barley. In all the products shown below, the flour has a minimum of 10% stone-ground whole [...]
May 4, 2011
Today’s molecule – Caffeine
More good news about coffee American Chemical Society Press release 4th May 2011 “New evidence that caffeine is a healthful antioxidant in coffee”. Is Caffeine a Good Scavenger of Oxygenated Free Radicals? Jorge Rafael Len-Carmona, & Annia Galano. The Journal of Physical Chemistry B, 2011, 115 (15), 4538-4546. [link] Len-Carmona, & Galano note that caffeine [...]
May 3, 2011
Adventures in whole grains at Oregon State continued
Barley bread – first try straight-dough process made with 90 parts whole-grain stone-milled STREAKER hull-less barley flour; 10 parts dry wheat gluten; 100 parts water 1.5 parts instant yeast 2 parts salt 1.5 part malted barley flour mix till elastic 1 hour bulk fermentation divide 650 g & shape 1hour final proof bake 200 deg [...]
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