Jean-Scott wrote:
> wesley > wrote in
> news >
>> On Tue, 20 Jan 2004 23:09:14 +0000, Jean-Scott wrote:
>>
>>> I have software that does nutritional analysis. However, I believe
>>> it is taking the carbohydrates at face value. It does not take into
>>> consideration that the yeast in a recipe will reduce the total
>>> carbs. Is there a formula that I can apply to my calculations that
>>> will reflect this offset?
>>>
>>> Any input would be helpful.
>>> Jean-Scott
>>
>> 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.
>>
>>
>
> 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.


Jean-Scott,

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

-TK