How about a section on enzymes?
I am not new to TFL having been a registered member for a while some time ago. However, I had stopped baking bread & only came back to it when someone in my household developed liver problem, most probably due to his current medication. His body is having difficulty eliminating cholesterol & triglycerides. He has been allowed 3 months to see whether a change of diet can alleviate the problem. If not, he might have to change medication, a rather dire prospect.
As a result, I have taken up bread baking again. I was always partial to sourdough. It turns out that is a good choice for him. Also, since it is said that oats is good for lowering cholesterol, I have been trying to bake a decent loaf of bread using oat flour, at first with whole wheat flour without much success - too dense.
Having read that the use of sourdough in bread baking lowers the glycemic index of even white flour, I am now trying oats and white flour. However, since it appears that oat bran is a better choice than oat flour for lowering cholesterol level in the blood, I have moved to using oat bran. Still, my bread have been on the dense side ... until now!
In "Bioprocessing to improve oat bread quality", researcher Laura Flander found that the addition of enzymes Laccase & Xylanase improves the texture of oat sourdough bread.
After some research on the web, I found out that both enzymes are present in *wheat bran*. Today, I baked a bread using Unbleached Bread Flour & 10% organic oat bran. The wheat bran was introduced in the dough through the starter. The resulting bread is very good indeed!
Which brings me to the subject matter. Wouldn't it be a good idea to add a section on enzymes in the forum ... for information about both *good* and *bad* enzymes in bread baking?
Thanks for giving the idea some consideration!