Water content in vegetables and food (to take into account the flour-liquid balance in bread dough)If we bake bread from the usual set of basic ingredients, then you can safely use our table on the forum, proven over the years
The amount of flour and other ingredients for making bread of various sizes If, however, we add to the bread dough various flavors of fresh vegetables, fruits, berries, herbs, honey, boiled rice, cottage cheese, eggs, soft and hard cheeses, fish, and so on ... then the question arises “how many ml. water (liquid) should be subtracted from the general formulation of the liquid when kneading the dough so as not to disturb the flour-liquid balance ”?
Or in another way: if I add any vegetable, fruit, or soft cheese, etc., to the bread dough, how much liquid will it add to the dough during kneading?
Anyway, we
Let's observe the golden rule "flour-liquid balance"!But, in order to control the quality of the bread dough, the flour-liquid balance, we need to be guided by how much liquid is contained in a particular vegetable or product.
This is where this checklist for the water content of foods will help us!
This table is for informational purposes only!The amount of liquid can be considered as approximate! Since any product can have a different liquid consistency (milk, kefir), density (dense and soft cheese), ripeness, viscosity (quince, cucumbers, apples, bananas, strawberries).
For example, arugula greens. It would seem, what kind of liquid can it contain, in thin leaves of fresh greenery? It turns out that arugula contains a lot of liquid, which can be seen in this recipe.
If we put vegetables-fruits-berries in a liquid state in the dough, then the measurement of the juice can be done very accurately, it is enough to squeeze the juice out of them and measure it with a measuring cup with divisions - this will be very accurate.
And if we lay food in small whole pieces - what to do?
Indeed, when flour and other ingredients rub, they heat up during kneading, dissolve, turn into a liquid, a soft mass, and thereby add a total liquid to the dough. For example, cheese in pieces, honey in a piece, butter in a piece, cottage cheese, boiled or in their jacket potatoes, an apple, and so on ...
In this case, we and
the reference table will help! It will help determine the APPROXIMATE water content in 100 grams of product! And we will adjust the difference with the flour-liquid balance, but this will be a small adjustment, rather than not taking into account the amount of water in the product at the beginning of the batch!
