The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

take care with fresh pineapple in YW !!

trailrunner's picture
trailrunner

take care with fresh pineapple in YW !!

Boy I thought I was really doing something great. Took several large pieces of fresh pineapple peeling with the meat on it and dropped them into my AYW . It sure did get it to bubble and ferment and smell loverly....but oh boy. I never even thought about the enzymes and protease breakdown. Turned my bread to GLUE....I mean it was almost impossible to get it out of the bucket and into the garbage , never mind trying to get it off of my hands and the counter and the floor....you get the picture. I tossed almost all of my YW and added apples and more water....will do this again and then put some of it in plain flour and wait and see what it does. If I have to toss 8 yr old AYW I will be really bummed. So be warned. Pineapple juice from a can is fine as it has been heat treated but DON'T use fresh. Lesson learned.

 

Comments

Lechem's picture
Lechem

What's the science behind that? I'd be interested to know. Thanks for the warning. 

trailrunner's picture
trailrunner

it breaks down protein. So the proteins in the flour are destroyed and you get glue . It is the reason you can't put fresh pineapple in jello either. You have to cook it before adding to anything that is subject to the enzymatic action.

"Pineapples, unlike most other fruit, contain an enzyme called bromelain, that breaks up the gelatin into it's amino acid building blocks. [Enzymes are biomolecules that catalyze chemical reactions; most of them are proteins themselves.] Due to the bromelain, your jello doesn't become (or stay) solid."