chemicals

Use of Chemicals to influence Maillard reaction and flavor

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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.

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Wheaty Indiscretions: What Happens to Wheat, from Seed to Storage

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General

REPRINTED WITH PERMISSION

An interesting article I ran across and I thought it would be worthwhile to post - if nothing else for consideration of the process of milling in the modern era.

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

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Introductions and Ideas

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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Bread has a chemical taste!

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General

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A Community of Amateur Bakers and Artisan Bread Enthusiasts.

chemicals

Use of Chemicals to influence Maillard reaction and flavor

Wheaty Indiscretions: What Happens to Wheat, from Seed to Storage

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

Bread has a chemical taste!

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chemicals