How much lemon juice to add to bread dough?

[Vinegar - use in bread dough]

Help me figure it out ... If you need to take the juice of one lemon in a recipe, how many are in milliliters? Lemons are different, there are absolutely "crumbs" of the type of tangerines, but there are "giants" - a little less than grapefruit ... Maybe there is some generally accepted norm, well, let's say, 100 ml.?



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Lemon juice comes in different concentrations.
There are several acids in lemon juice, the main ones are citric, ascorbic. Their content depends on the lemon variety and on maturity, from 3% to 8%.

Food vinegar goes from 3% to 5%. If the vinegar is natural (apple, rice, wine), then its concentration is no more than 3%, just at a higher concentration, microorganisms die. Alcoholic vinegar is usually 5%,
In Korea there is a stronger 10%, in Russia there is an essence of 70%.

Lemon juice pH ~ 2-2.5
Apple cider vinegar 5% pH ~ 1.5-2, weaker solution (~ 3%) will give somewhere pH ~ 2.5-3

It is impossible to say that 1% acetic acid tastes like 1% lemon juice (in terms of acids). A matter of taste.
You can make "nine percent table lemon juice" by taking 9 ml of lemon juice per 100 ml of solution (or quite rightly: 9 g of citric acid per 100 g of water)
You can dilute lemon juice with 1x1 water, about a glass of water and a glass of lemon juice, but this will be a high concentration of acid.
You can balance this concentration with sugar in the proportion 1x1x1, where you take lemon juice, water and sugar in equal proportions in a glass. But this is already a matter of taste.

Lemon juice pH ~ 2-2.5
apple cider vinegar 5% pH ~ 1.5-2 weaker solution (~ 3%) will give somewhere pH ~ 2.5-3

Back to the topic Vinegar - use in bread dough

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 positive impact on the quality of 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.

Application of acids less common in wheat bread production.
Lactic acid is recommended for processing flour with low gluten, which improves the rheological properties of the dough, crumb color and bread flavor. 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, ensuring the dough is friable.
In confectionery, vinegar is used in yeast-free puff pastry, in various types of small cookies to increase their friability and airiness.

Rich in substances lemon juice, together with ascorbic acid, can give the dough not only a taste, but also a specific softness.
By analogy with the use of vinegar (acidifier) ​​in the dough, we will use lemon juice in the rate and quantity described above in the topic "vinegar"
I.e for 500 grams of rye flour, 15 ml is required. lemon juice or 1 tbsp. l.

Lemon juice can be substituted:
• ¼ h. L. citric acid diluted in water;
• 1 tbsp. l. apple cider vinegar;
• juice of lime, grapefruit, orange, apple, rhubarb or sea buckthorn - that is, any juice high in vitamin C.

Storing lemons and lemon juice

Keeping Lemons Fresh At 6-7 ° C, lemons can be stored for up to 4 months if immersed for a moment in molten paraffin and wrapped in soft paper.But the paraffin should not be very hot, so as not to damage the peel of the fruit. Lemons are also well stored in boxes with sand, calcined over a fire for disinfection.

Wash the lemons and squeeze the juice using a special press. Strain the juice through a thick sieve and pour into 250 ml dark bottles to the beginning of the neck. A 4-5 cm layer of almond oil is poured into the narrow part of the bottle. Seal the bottles tightly with lids or stoppers, pour over molten paraffin and keep in a dark, cold place. Instead of almond oil, you can also use sunflower oil if the juice is used to season soups and dishes.

If lemons start to deteriorate during storage, the fruit must either be used urgently, or the lemon juice must be removed and preserved. For preservation, you can use ethyl alcohol or heat treatment. 10-15% vodka is added to freshly squeezed juice, the mixture is stirred and poured into bottles in such a way that there is practically no air inside the containers. Bottles are sealed and stored in a cool place. The juice should be used for several months.

Another way to preserve the juice: fill it with dark glass bottles and then heat it in a water bath to 38 degrees. Bottles completely filled with juice are sealed and stored in a cool and dark place.

Limes have a short shelf life. It can be stored for 10 to 20 days in a cool dry place. And with a relative humidity of 85-90 percent and a temperature of 8-10 degrees, the shelf life of lime will last up to 1.5-2 months. The longer the fruit lies, the more the appearance of its rind changes. A lime that is stale will have a dry and flabby rind. It will no longer be as useful as fresh fruit.

Well 100ml. hardly, and the average orange is 50ml. maybe the same lemon.

Well 100ml. hardly, and the average orange is 50ml. maybe the same lemon.

When I "squeeze" an average orange in a juicer, I get 180-200 ml, and the lemon will be somewhere around 80-100 ml. Or rather, you need to try to squeeze ...

Help me figure it out ... If you need to take the juice of one lemon in a recipe, how many are in milliliters?

To bake muffins in HP, I usually use 50 ml of lemon or orange juice. If I increase the number of products, then a little more - I see that HP with such a quantity of liquid could stir everything normally. After all, the batch in the "cupcake" program is quite fast.

When I "squeeze" an average orange in a juicer, I get 180-200 ml, and the lemon will be somewhere around 80-100 ml.

Strange ... I squeezed an orange for cake according to a recipe from a book for Panasonic, though I did it the old fashioned way, with a fork, and it turned out exactly 50 ml. So much goes according to the recipe, I was even surprised, I think, well, it must be exactly how everything is. Maybe there will be more on the juicer, but not four times.
By the way, being in the south abroad, in the morning they drank fresh, and so, they squeeze it there in your presence and never a glass is obtained from one orange. At least 2-3 pieces go away, but there are selected oranges, and not what comes to our stores.

Dear ladies! Here is a good example for you (see photo) - 100 ml of juice is "squeezed" out of one and a half medium lemons. More, in my opinion, from 1.5 lemons no one will be able to get ...

This is more real.

Weighing a medium orange and then squeezing it showed:
one medium orange weighing 294 grams gave 130 ml of juice.
I apologize, but I got 200 ml from an orange in the summer, maybe the oranges were bigger and juicier ?!

But Kroshi's question was how much lemon / orange juice to take in the recipe, which says "juice of one lemon." I take 50 ml for making muffins in HP. juice.

I also recently became interested in this question and asked it in the topic about cupcakes (https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6615.0).
A search on the Internet brought up this topic. In addition, I found the following common opinion on the Web:

"One medium lemon makes about 1/3 cup of juice
One medium orange makes about 1/2 cup of juice. "

In general, this agrees with the experimental data obtained here.
Medium lemon juice is 70 - 80 ml.
Medium orange juice is 120 - 130 ml.

Thank you all very much!

The author, I apologize for not being in the subject, I would like to ask the following about lemon:

How long can natural lemon juice be stored after which it deteriorates / molds or something?
Does anyone have experience?

From my own experience, I can say that lemon juice cannot be stored for a long time, including with sugar. Apparently acid is working.
I store lemon and lemon juice in a sealed glass container and in the refrigerator for as long as it lasts until it's completely used up. Long-term storage causes the lemon to grow moldy under the lid, and dries out in the open air.

I store lemon and lemon juice in a sealed glass container and in the refrigerator for as long as it lasts until it's completely used up.

That is, that is, 2 days or 2 weeks maybe?

Is that 2 days or 2 weeks maybe?

Well, it will stand for a couple of weeks and then you need to track

[the rate of adding lemon juice in bread dough and its concentration]

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