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Vinegar - use in bread dough

Vinegar - use in bread dough

Vinegar is an aqueous solution of acetic acid.
Vinegar is one of the oldest products of microbiological synthesis, which in ancient times can compete with wine. It is a colorless, transparent liquid that mixes well in any proportion with water, alcohol, and other liquids.

Acetic acid is formed during fermentation of grape wines and other plant juices. It was the first acid that became known to people and was widely used in cooking in Ancient Egypt, Sumeria, Assyria and Babylon.

Ancient Russia was no exception. In "Domostroy" we find a detailed description of the preparation of vinegar: "... after the must, ferment the molasses for four weeks, or even longer, on the stove, and put honey molasses with a dime or more in that vinegar, and a little peas, and add a little wheat, and they also put cranberries and oak bark, and sometimes iron. "

Vinegar is divided into natural and synthetic.

Synthetic vinegar was invented by the German scientist K.A. Hoffmann in 1898.
APPLICATION OF VINEGAR IN BAKERY

Organic acids (citric, acetic, lactic, tartaric) can be a means of regulating the acidity of dough, especially rye.

Lactic and acetic acids have a positive effect on quality rye bread at a dosage of up to 3% by weight of flour. That is, for 500 grams of rye flour, 15 ml is required. vinegar or 1 tbsp. l.

The use of acids in production wheat bread less common.
It is recommended to use lactic acid when processing flour with low gluten, which leads to an improvement in the rheological properties of the dough, crumb color and bread taste. In such cases, lactic acid is used in an amount of not more than 0.1-0.3% by weight of flour. It is possible to use acetic acid in a dosage of up to 0.1% by weight of flour. That is, for 500 grams of wheat flour, a bookmark of no more than 1.5 ml is required.

Properties of vinegar in dough
Culinary experts use vinegar to acidify the dough and ensure the dough is friable.
In the confectionery business, vinegar is used in yeast-free puff pastry, in various types of small cookies to increase their friability, airiness.

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