Cutting the Crust off of Bread

Post by **caribe** » Tue Jan 12, 2010 8:18 pm

trog wrote:
bcombs wrote:Isn't the crust more nutritious than the rest? Is is for potatoes, not sure about bread.
The crust browns because of oxidation of the sugars,

This statement is correct. I am not sure about the sealing in part and the rising part of your post.
http://en.wikipedia.org/wiki/Maillard_reaction

Post by **caribe** » Tue Jan 12, 2010 8:21 pm

By the way similar chemistry occurs to the glycoproteins in our aging bodies. The same chemistry happens (but faster) if you have diabetes and you are not taking care of yourself.

Post by **Clevis Hitch** » Tue Jan 12, 2010 11:09 pm

caribe wrote:In Crust we trust.

Post by **trog** » Fri Jan 15, 2010 4:20 pm

ref - The Breadbuilders Book

Post by **toad857** » Fri Jan 15, 2010 5:23 pm

bread is so 20th century. it's all about clif bars nowadays.

Post by **krampus** » Fri Jan 15, 2010 8:46 pm

It only took three days, but I get it now. cutting the crust off bread, its all about kicking the old people out of climbing. Thank god, so tired of hearing how it used to be 45+ pounds ago.

Post by **Clevis Hitch** » Sat Jan 16, 2010 4:46 am

There is that mysterious vibe.....