greeting everybody. my name is ron.
i'v wondered, does anyone here try to mix glucose with any bread's formula? in tiny portion of course.
What would be the point and purpose? Glucose is a fermentable sugar and yeast will quickly consume it.
I just thought like in icecream etc...
it might give the bread some of his unic elasticity.
anyway, i'll try and report.
I have never heard of any one mixing glucose into bread...in any amount.
Of course there are countless events that take place in the world that I am unaware of and this could be one of them.