Cutting the Crust off of Bread

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caribe
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Post by caribe »

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
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caribe
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Post by caribe »

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.
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Clevis Hitch
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Post by Clevis Hitch »

caribe wrote:In Crust we trust.
:D
trog
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Post by trog »

ref - The Breadbuilders Book
ancient gumby,
whatsa gumby?
toad857
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Post by toad857 »

bread is so 20th century. it's all about clif bars nowadays.
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krampus
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Post by krampus »

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.
How you compare may not be as important as to whom you are compared
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Clevis Hitch
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Post by Clevis Hitch »

There is that mysterious vibe..... :wink:
If you give a man a match, he'll be warm for a minute. If you set him on fire, he'll be warm for the rest of his life!
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