How to find out if there is starch in bread? Baking recipes and experiences in the kitchen

Have you ever wondered why white bread is more nutritious than black or bran bread? It turns out that the calorie content of baked products directly depends on the presence of certain substances in the products, namely starch. This white, “creaky” powder to the touch has a magical ability to turn when glucose and gastric juice break down into glucose, thereby saturating the body. So, is there starch in white, bran and rye bread? This article discusses the dependence of the powder content in baking on the composition and grinding of flour. Also given are recipes for bread products from various raw materials.

What foods contain starch?

Without a doubt, the first thing that comes to mind when the question arises is whether there is starch in the bread, is potatoes and jelly. But this tasteless powder, it turns out, is also found in many other products. High-calorie beans, peas, corn, thanks to starch, will help to quickly satisfy hunger. This property is confirmed by practical facts and knowledge. Is not it true that lovers of flour in most cases are overweight? And this once again indicates the satiety of the components contained in the products. How to determine if there is starch in rye, bran and white bread ? At the end of the article are experimental experiments with the pulp of loaves. And first, we will analyze the detailed recipes for obtaining lean white pastries and rye bread on kefir.

Oven lean white bread recipe

1. Pour 1.5 cups of warm boiled water into an enameled pan, dissolve 40 g of fresh pressed yeast (can be replaced with dry active) and 2 teaspoons of granulated sugar in it.
2. Pour 1 faceted glass of sifted flour into the mixture and stir until the lumps are eliminated.
3. Cover the pan with a lid. Place the dough in a warm place for 30 minutes.
4. After the yeast has swollen, introduce all other components: 1.5 kg of flour, 4 cups of warm boiled water and 2 tables. tablespoons of salt. Knead soft light dough so that it lags behind the walls of the dishes and hands, and leave it to roam for 3-3.5 hours. Periodically rub the mass to saturate with oxygen (approximately 2-3 times).
5. Cut the dough into loaves and place on the baking sheets for proofing.
6. Preheat the oven to medium temperature. Bake bread until cooked, which is determined by piercing with a long wooden stick.

Rye flour bread recipe

1. Mix 500 g of coarse flour, 1 teaspoon on a table. teaspoon of soda and 1 teaspoon. a spoonful of soda.
2. Make a deepening in the form of a funnel in the mixture and pour 400 g of kefir. Quickly knead a light dough, trying not to "clog" it. Leave on the table for 15-20 minutes. for proofing.
3. Divide the dough into pieces and each of them, before laying on a baking sheet, dip in a mixture of sesame and pumpkin seeds, taken on 1 table. spoon.
4. Bake in an oven preheated to 180 ° C for about 40 minutes.
5. Rye bread cannot maintain its marketable properties for a long time. It is advisable not to store it for a long time. Therefore, on the second or third day after baking, you can make delicious toasts from slices of bread. Another preservation option is to freeze fresh bread immediately after cooling. Such a product after heating in a microwave oven cannot be distinguished from freshly prepared.

How to determine whether starch is contained in bread is described below.

Features of black and bran bread

The main differences between the two types of baking are in the qualitative composition of the flour. For white bread, raw materials of the highest grade are used, maximally purified from impurities. Such wheat flour is more than half composed of starch. Raw materials for bran and rye bread have other properties. Coarse flour is used with a high fiber content and low starch (not more than 40-45 g per 100 g).

Chemistry in the kitchen. Starch Testing Experiments

The sweetish taste of glucose, which indicates the presence of starch, can be felt by tasting the bread. To do this, take a small piece of crumb and squeeze it into a tight lump. Then put the ball in your mouth and slowly begin to chew. Under the influence of saliva, starch will be broken down. You will clearly feel the sweet taste. Want to make sure yet? Then, to determine if there is starch in white bread or black, conduct a simple chemical experiment using iodine. The experiment can be performed in two versions:

1. Drop it on a piece of bread, and then examine this place under a magnifying glass. The site will acquire blue blotches.
2. Put the crumb in a glass of water and mix until dissolved. Then drip several times from the iodine vial into the liquid. The solution will turn a bluish color. Its saturation will directly depend on the amount of bread used and what flour it is baked from.

After such kitchen experiments, it is only possible to answer the question whether there is starch in bread. And this means that there is no more satisfying and at the same time useful product.