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BREAD

cranks

Just curious if anyone out there is bugged by the fact that the vast majority of bread contains soya flour? Isn't white bread supposed to be made of wheat flour?

The only white bread that I can find that is made from wheat flour and yeast is Lidl's Polish bread. (great firm texture; nice aroma; great taste; and a reassuring off white colour). Contrast with the vast majority of today's bread (that we generally get) today which contains soya flour: light; brilliant white; and tasteless.

I'm pretty certain that soya flour is used as a cheap filler. Traditional recipes my asre - I think old Mr. B and his like are either taking the P**s or he's too doddery to notice what crap his minions are putting into the bread.

There you go. Mini rant over.

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dudara

Moved to Food & Drink

dudara

cranks

dudara wrote: »

Moved to Food & Drink

dudara

Cheers for move dudara.

Thud

you might find these interesting:
http://en.wikipedia.org/wiki/Chorleywood_bread_process

http://www.bbc.co.uk/news/magazine-13670278

The Chorleywood process was invested in the 60's to make cheaper faster bread in factories. Soy flour is one of the additives used in the process:
from the Wiki:
"Enzymatically active soy flour contains lipoxygenase enzyme that creates whiter crumb."

rubadub

cranks wrote: »

I'm pretty certain that soya flour is used as a cheap filler. Traditional recipes my asre - I think old Mr. B and his like are either taking the P**s or he's too doddery to notice what crap his minions are putting into the bread.

Brennans
Family Pan 800g
Ingredients
Wheat Flour, Water, Yeast, Salt, Vegetable Oil, Soya Flour, Emulsifier :E472e, Flour Treatment Agent: Ascorbic Acid (Vitamin C).

Not really a filler, ingredients are listed in order of greatest first, so there is more salt in their than soya flour. As said above it seems more of an additive than ingredient. It is 1.1% salt so very little soya flour.
http://www.brennansbread.ie/products/brennans-family-pan/

cranks

Thud wrote: »

you might find these interesting:
http://en.wikipedia.org/wiki/Chorleywood_bread_process

http://www.bbc.co.uk/news/magazine-13670278

The Chorleywood process was invested in the 60's to make cheaper faster bread in factories. Soy flour is one of the additives used in the process:
from the Wiki:
"Enzymatically active soy flour contains lipoxygenase enzyme that creates whiter crumb."

Cheers Thud. Very interesting.
As you may have guessed by my, admittedly alcohol fueled, OP, bread's an issue in our house. My wife is French.....need I say more?

I grew up with the bog standard pan and probably would never have known otherwise only for regular trips to France where I've been exposed to their much superior bread. Oh, and my wife's expressions of dismay over the years when Old Mr. B and his like darken our door eventually got me thinking that she may have a point.

Having read your links the bog-standard pan seems even less appealing.

I was put in mind of the whole bread thing by my wife who's in France this week and comment made to her from a native along the lines of 'well, you wouldn't go to Ireland for the bread'.

Having said all this, I'll be having my white toasted pan for breakfast in the morning since I can't find the local boulanagerie:p

the beer revolu

I've had French people visit and comment on how good the bread was - but I wasn't giving them sliced pan! There's a lot of crap bread in France too, remember.
While it may take a bit more effort here than it does in France, you can find good bread if you look for it and it does freeze pretty well.
Now maybe we're lucky in Cork city to have a choice of good bakers but I'd say I haven't bought a sliced pan in about 15 or 20 years.