PING: Roy Basan What % of carbs does yeast consum

In baking (such as bread baking) the amount of carbs used by the yeast is going to be very small - insignificant in my opinion.

Only in things like wine and beer making are a significant level of carbs converted. In wine, most of the fermentable carbs are already sugars. In beer making, the barley is sprouted, then the wort cooked to convert and extract some measure of the complex carbs to simpler sugars via enzyme action. No such large scale conversion to sugar takes place in yeast baking, and the amount of sugar added to most bread recipes is only a small portion of the total carb count.

wesley wrote in news: snipped-for-privacy@yahoodot.com:

This is a good point... but... If I am producing a low carb bread, and it uses all low or "no" carb ingredients, vital wheat gluten and high protein substitute, then I add in enough sugar so as to feed the yeast, then it IS a significant amount of the carbs. And if it accounts for more than 50% of the total carbs, and it is used by the yeast reducing it by 25% then my carbs may go down 10% in the total batch. Which is ALOT to all my carb counting minions that want as low a carbed up bread as they can get.... and still be palatable.

Jean-Scott

So I still ask... What % of the carbs in the sugar are transformed in the fermentation process.

The only way you'll get an accurate read for your purposes is to send samples of the product to a food lab for analysis.

However, breads do not require a lot of sugar for fermentation (many traditional recipes call for no added sugar and simply use what is available from the flour.)

Say your only source of carb in your bread is the added sugar for fermentation. If you added 2 tablespoons sugar for a 1 1/2 lb. loaf, that'd be about 24 grams of carb for the whole loaf or about 1.2 grams per slice (20 slices.) So the difference between using 25% and 50% of the sugar for fermentation is only 0.3 grams carb.

Keep in mind that if you are listing nutrition info in accordance with FDA nutrition labeling requirements as a food manufacturer, you must have the lab analysis. Calculating nutrition info from ingredient nutrition info is a no-no unless you have a special exemption.

Jean I am not aware of a formula that will allow you to calculate the carbohydrate consumed enzymatically by the flour and yeast enZymes. Enzymes does not act with precision in the dough system.What I mean is enzyme activity is not that fixed but variable.It is fixed on the particular substrate it can act upon but the availability of such materials vary from flour to flour. Besides the carbohydrates that is acted upon by the enzymes are not the significant ones such as the starch and gluten found in the dough. Rather it is some the starch granules that is altered by the milling process ( damaged starch)that is susceptible to enzymatic attack. The quantity is minimal based on the proximate analysis of the flour components at the dough stage and in the baked bread. Besides not all of the so called susceptible starches are acted upon by enzymes but only a portion of it.It varies also with the fermentation time and formulation( incorporation of enzymatic additives etc.) There are other carbohydrate components although are in such small quantities such as the pentosans or hemicellulose but when enzymatically acted by the corresponding enzymes can confere significant effect in dough or bread.

There might be some values calculated by some industrial researchers in their specific experiments that are( related to their company's products) but I have not seen it published in cereal, agricultural or food chemistry journals and articles.Or I may have missed it. To my knowledge most of the researches done on flour and enzymatic additives are done by private companies and seldom by academic researchers. Therefore there is scarcity of useful data that can be used in predicting such values in the particular food processing methods like breadmaking.

Roy

Jean-Scott,

Will you be posting this recipe so that we can try it ourselves?

-TK

Great thread!

As fermentation time increases the gluten structure starts to break down. This is most apparent in the flour/water/salt sourdough process.

So are there no carb elements being used up here during this breakdown?

Thanks.

During the fermentation process regardless of the lenght in time ,is the gluten that is mostly affected. ( except the flour mill damaged starch as I mentioned previously ). Meanwhile the intact starch granules where the gluten matrix is embedded remains unreacted. But during the earler stage of the baking process as starch starch to gelatinise ( ruptured) it is already opened for enzymatic attact for a very brief moment at elevated temperature until the enzymes are inactivated. But I have not found reliable data to know the values as how much starch was affected during the baking process.. Roy

snipped-for-privacy@hotmail.com (Roy Basan) wrote in news: snipped-for-privacy@posting.google.com:

It seems that IF it is affected, it is so small of a percentage, and divided by the number of servings per loaf, will probably only slightly affect the total carbs per 1 oz or 30g slice.

Jean-Scott

"TheKidd" wrote in news: snipped-for-privacy@corp.supernews.com:

I have made this bread, and it is very "bread like". Not to be mistaken for what we n know as bread. It has the texture and look of bread, and the taste is a nice subtle flavor, with a slight egg flavor. The texture is a little chewy, or snappy... hard to describe. I had one slice to try... not bad, then I had one with butter... much better, then I toasted one... very nice. One slice is 1 ounce (30g). Here is the nutritional info:

16 oz loaf 16 1 oz servings Calories 61 calories from fat 22 Total Fat 2.4g saturated fat 1.1g Cholesterol 17mg Sodium 107mg Total Carbohydrates 1.8g dietary fiber .1g Protein 8.0g

Recipe:

6 oz Vital wheat gluten 1/4 oz Active Dry Yeast (1 packet) 8 oz water (1 cup) 1/2 tsp salt 1 egg 2 Tbs sugar 2 Tbs Splenda (sugar derivative)

Combine all dry ingredients in bowl. Mix all wet ingredients well. Fold together until well combined. The dough will be very wet. Fold out onto work surface and knead by hand, a dough hook will not work with this type dough. Not a standard knead process either. You will know as you work it. A gentle stretching and tucking into the center action. Form into an oblong loaf and place into a loaf pan that has been lightly sprayed with nonstick (Pam...). Let it rise 1 time in a warm place around 80 degrees for 45 minutes. Place in oven and bake at 350 for 45 minutes. DO NOT PREHEAT OVEN. Sounds weird but this helps the bread to rise more as the oven heats up.

Now remember, this is a bread substitute, so if you think it's going to taste like wheat flour bread.... you will be disapointed. BUT, it does make a very nice bread that can be eaten guiltlessly and enjoyed toasted. It is very healthy and impossibly low in carbohydrates.

I may try this again with less water to see if it helps with the wetness and texture.

If you make it, please post bake as how you like it. I would love to know.

Thanks. Jean-Scott

;-))) Kim

"Kim Grauballe" wrote in news:4016c2e6$0$278 $ snipped-for-privacy@dread12.news.tele.dk:

Does that mean you like it... or are you winking at me?

LOL Jean-Scott

Neither, I was referring to your most apropriate spelling mistake, which, judging by some of your earlier posts, might have been intentional.

Kim

"Kim Grauballe" wrote in news:4016dd73$0$237 $ snipped-for-privacy@dread12.news.tele.dk:

Thanks... I kneaded that. Off to make some more dough.............