A couple of days ago, I posted here about my failed attempt to make a 100% rye bread. I had followed a recipe by Hadjiandreou, and experienced some problems: I had a gummy crumb and flying crust. I received many helpful comments from the users of this community. The "post-mortem" of the bread suggested that the reason for my problems was excessive enzyme activity. There could be various causes for this (e.g. bad flour quality, insufficient acidification, etc.).
Hi. i'm not sure if this is the right place to post but I'm sure folks who have allergy issues are experts in ingredients lists. Does anyone know if enzymes ADDED to flour have to be listed in the ingredients on the flour bag (in the US)? I could not find this info on the FDA site. Thanks.
I stumbled upon this earlier. I thought it was really interesteing! This is reprinted from: http://www.motherearthnews.com/Relish/Temperature-Influences-on-Bread-as-it-Bakes.aspx
Temperature Influences on Bread as it Bakes
10/19/2007 12:00:00 AM