Sourdough Shokupan with 20% Rye Flour | History, Recipe and Science скачать в хорошем качестве

Sourdough Shokupan with 20% Rye Flour | History, Recipe and Science

Today, we're making one of the best shokupan breads ever, using rye flour and some pretty unusual methods. A complex and rich delight, this bread uses sourdough as a leavening agent and makes for a very flexible base for any applications. Even better yet, it's a bread with an interesting story to it, because we're also going into the story and science of rye. From how it started as a weed growing among other crops to the science of rye bread, we're covering all you need to know. Watch the video for more! #sourdough #ryebread #shokupan #whitebread #Japanesebread #milkbread #multigrainbreads Ingredients Ingredients Weight (g) % Total Flour 340 Total Hydration 240.94 70.9% Tangzhong Rye Flour 35 10.3% Rice Flour 15 4.4% Boiling Water 100 29.4% Levain Sourdough Starter 45 13.2% All of the Tangzhong Rye Flour 35 10.3% Final Dough Bread Flour 240 70.6% Sugar 20 5.9% Milk 60 17.6% Butter 22 6.5% Salt 6 1.8% Water 70 20.6% Total Fat 20.44 6.0% Milk Water Replacement 24.9% Total Dough 648 Chapters 0:00 Intro 0:20 One of the best Shokupan breads ever 1:03 Opening, History and Science 9:04 Ingredient List 10:50 Tangzhong/Yudane 12:09 Levain 14:38 Final Dough References 1. Ghafoor, A., Karim, H., Studnicki, M., Raza, A., Javed, H. and Asghar, M. (2024), Climate Change and Rye (Secale cereale L.) Production: Challenges, Opportunities and Adaptations. J Agro Crop Sci, 210: e12725. https://doi.org/10.1111/jac.12725 2. Németh, R., & Tömösközi, S. (2021). Rye: Current state and future trends in research and applications. Acta Alimentaria, 50(4), 620-640. https://doi.org/10.1556/066.2021.00162 3. Karin Jonsson, Roger Andersson, Knud Erik Bach Knudsen, Göran Hallmans, Kati Hanhineva, Kati Katina, Marjukka Kolehmainen, Cecilie Kyrø, Maud Langton, Emilia Nordlund, Helle Nygaard Lærke, Anja Olsen, Kajsa Poutanen, Anne Tjønneland, Rikard Landberg, Rye and health - Where do we stand and where do we go?, Trends in Food Science & Technology, Volume 79, 2018, Pages 78-87,ISSN 0924-2244, https://doi.org/10.1016/j.tifs.2018.0.... 4. Filatova, S. et al., 2021. Toward an Investigation of Diversity and Cultivation of Rye (Secale cereale ssp. cereale L.) in Germany: Methodological Insights and First Results from Early Modern Plant Material. Agronomy 2021, 11, 2451. https://doi.org/10.3390/agronomy11122451 5. Behre, Karl-Ernst. (1992). The history of rye cultivation in Europe. Vegetation History and Archaeobotany. 1. 141-156. DOI:10.1007/BF00191554 6. Yanqing Sun et al., 2022. Population genomic analysis reveals domestication of cultivated rye from weedy rye, Molecular Plant, Volume 15, Issue 3, 2022, Pages 552-561, ISSN 1674-2052, https://doi.org/10.1016/j.molp.2021.1.... 7. Deleu LJ, Lemmens E, Redant L, Delcour JA. The major constituents of rye (SECALE CEREALE L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed. Cereal Chem. 2020; 97: 739–754. https://doi.org/10.1002/cche.10306 8. Handbook on Sourdough Biotechnology, Gobbetti, Ganzle 9. Murniece R, Reidzane S, Galoburda R, Radenkovs V, Klava D. The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation. Foods. 2023 Dec 14;12(24):4475. doi: 10.3390/foods12244475. PMID: 38137279; PMCID: PMC10743291. 10. Lena Ask, Baboo Nair, Nils-Georg Asp,Effect of scalding procedures on the degradation of starch in rye products,Journal of Cereal Science,Volume 13, Issue 1,1991,Pages 15-26,ISSN 0733-5210, https://doi.org/10.1016/S0733-5210(09.... 11. Klupsaite D, Starkute V, Zokaityte E, Cernauskas D, Mockus E, Kentra E, Sliazaite R, Abramaviciute G, Sakaite P, Komarova V, Tatarunaite I, Radziune S, Gliaubiciute P, Zimkaite M, Kunce J, Avizienyte S, Povilaityte M, Sokolova K, Rocha JM, Özogul F, Bartkiene E. The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread. Foods. 2023 Feb 22;12(5):937. doi: 10.3390/foods12050937. PMID: 36900454; PMCID: PMC10000374. 12. Meeus, Y., Janssen, F., Wouters, A.G.B. et al. Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour. Food Bioprocess Technol 13, 159–171 (2020). https://doi.org/10.1007/s11947-019-02...