庭のオレンジを見ていてオレンジパン焼こうと思いつく。搾りたてのオレンジジュースを水の代わりに。
それにオレンジの皮も。
いつもとおんなじ手順を取ったんだけれど、
焼き上がりが、
What!?
パンではない、なにか餅っぽいルンバ形状のものがオーブンから出土😞
これ、全く発酵していないに等しい。オレンジジュースの量が多すぎて酸性が強すぎなのか、んーでもサワードウだしなぁ。味はかなりオレンジでよろしいだけに残念。
修業の道は続く。
ooo
Fresh Loafでこんなコメント発見。
Gluten
As Nico suggests, the impact on gluten structure is far more important with these acids.
Citric Acid will act as a reducer and break down the dough quickly. I would suggest it should not be used in any bread formula other than as the acid part of a raising agent for soda based breads. even then, there are much better acids available.
Citric Acid in Bread as a preservative | The Fresh Loaf
これか。柑橘系はグルテン組織を破壊する。そういえば、
これのときも膨らみが今一つだった。発酵不足というか、グルテン崩壊だった様子。
As Nico suggests, the impact on gluten structure is far more important with these acids.
Citric Acid will act as a reducer and break down the dough quickly. I would suggest it should not be used in any bread formula other than as the acid part of a raising agent for soda based breads. even then, there are much better acids available.