FoodBanter.com - View Single Post - PING: Roy Basan What % of carbs does yeast consum

(Roy Basan) wrote in
om:

> "michael" > wrote in message
> >.. . .
>>
>> 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
>

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