The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


michaelreeves's picture

Use of Chemicals to influence Maillard reaction and flavor

April 9, 2013 - 4:17pm -- michaelreeves

Hi All,

I have questions concerning the use of chemicals for dipping baked goods into. Specifically pertaining to pretzels. Specifically these chemicals- Lye, Potassium Hydroxide, Calcium Hydroxide (Lime), Sodium Carbonate, Baking Soda, Salt, and Alkaline Water. My reasoning for choosing all of these ingredients is because they are alkaline and influence the Maillard Reaction. Which is essentially where the color and taste of a pretzel comes from.

sojourner's picture

Good reasons to bake your own bread instead of using prepared mixes and kits

August 18, 2009 - 1:59pm -- sojourner

A day or three ago I read a message from someone who asked, very reasonably, why make bread from scratch when it's possible to turn out bread from prepared mixes at  lower cost and which rise every time. They're good questions and they're ones we may all have asked at some previous time.

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