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#11
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Ammonia smell in flax meal foccacia bread
FOB (removethis) wrote:
There's a lot of positive talk about coconut oil, it has a nice tolerance for high temperatures. In cold weather it is a solid, in the summer it will be a liquid if left out of the fridge. I find it much less obvious in things than the taste of olive oil. I have been using it in cooking. Expensive in the specialty aisle. Cheap in the Hispanic aisle. There's likely to be some difference other than a factor of 3 in price. Paprika, there are different kinds of paprika, hot and not hot. I don't doubt the remarks about differences in tasting it but there also is a difference in typesl. To me the difference between the hot and the mild is trivial. To someone who can detect that type of heat the different between the hot and the mild is not trivial. |
#12
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Ammonia smell in flax meal foccacia bread
Marengo wrote:
I have the "asparagus gene"too. To me it has a rich flavor and when I eat asparagus it makes my urine smell very strong. People used to tell me I was crazy when I'd mention it, and it was only a few years ago that I found out it was genetic and that only a certain % of the population has it. Yeah. At the men's room of some public place like a cinema it's obvious from a distance who has had asparagus and who has not. Not a good time to mention that I can smell it! |
#13
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Ammonia smell in flax meal foccacia bread
In article ,
Hueyduck wrote: Billy a répondu : In article , Just a wild guess, Huey, but the proteins are amino acids that contain NH3 (ammonia) groups. These might be dislodged by the carbonate (CO3). - True. And since proteins in eggs are in the white part, I might try and withdraw a whit or two. Less baking powder too. And probably, I will add a tablespoon of gluten to make up for the egg whites ( a bit like you took back one egg and added wheat protein). - Below, Bill O'Meally suggests replacing some of the flax meal with wheat protein, but ostensibly flax seeds (meal) are used to raise omega-3 proteins. (If it is for lowering cholesterol you'd be better off with oat bran or psyllium seed husks.) - Well, it's fatty, it's full of omega 3, and full of fiber. Can't be bad for cholesterol ratio, right? I don't aim for a particular benefit, though. Only to have a recipie that fits a LC diet. - It is presumed that hunter-gatherers had a 1 to 1 ratio of omega-3s and omega-6s, whereas today it is about 1 to 10. This probably isn't a big deal because the oxygen and the heat will destroy most of the omega-3s anyway. - Surprisingly, this is not true at all. He http://www.flaxhealth.com/storage.htm Well, it's on the "golden valley" site. True. But they quote sources and scientific ones too. But I must admit I was quite surprised. to make it short: "baking ha(s) no effect on the bioavailability of flaxseed fatty acids." Great, right? Good catch, thanks. http://journals.lww.com/cardiovascul...11000/Flaxseed _and_Cardiovascular_Health.3.aspx If you like weekends (8 hr./day & 40 hr./week), then thank a labor union. They paid for it in blood. http://en.wikipedia.org/wiki/Haymarket_affair Jobs Not Wars === -- - Billy Every gun that is made, every warship launched, every rocket fired signifies in the final sense, a theft from those who hunger and are not fed, those who are cold and are not clothed. This world in arms is not spending money alone. It is spending the sweat of its laborers, the genius of its scientists, the hopes of its children. This is not a way of life at all in any true sense. Under the clouds of war, it is humanity hanging on a cross of iron. - Dwight D. Eisenhower, 16 April 1953 http://wn.com/black_panther_party http://www.youtube.com/watch?v=b_vN0--mHug |
#14
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Ammonia smell in flax meal foccacia bread
On 2011-04-05 08:40:01 -0500, Hueyduck said:
Bill O'Meally a écrit : On 2011-04-05 05:30:52 -0500, Hueyduck said: I've never noticed that particular aroma, but perhaps that is because I modified the recipe almost from the start. - I don't think this is related. I get the same flavour whenever I have too much egg along with too much baking powder. But here, they are quite essential, so I don't know wich one to cut. I'm not sure. It may be related because I use fewer (well, one fewer) eggs in my version. - I did not like the texture the first time I made it, so I substituted some wheat protein isolate for some of the flax meal. This added protein allowed me to cut back on the eggs. Here's the recipe with my changes. - Isn't wheat protein simply... gluten? ) I think that gluten is probably the predominant, but just one of many proteins found in the grain. It says on the WPI label that it is, "more refined with a higher protein concentration" than Vital Wheat Gluten. In that case, I have some, and I might try your recipie. I suspect that using you wheat gluten would work just fine. :-) snip • 1-2 Tablespoons sugar equivalent from artificial sweetener [Use liquid Splenda] did you find that this ingredient was really usefull? I remember the first time I tried this recipie, I did'nt like the sweetness that much. Haven't tried it without it. I have not really noticed the sweetness though. It really is a miniscule amount come to think of it, and I suspect the recipe would not suffer from leaving it out. • 1/3 cup oil out of curiosity, wich one do you use? I tried refined canola (not the raw organic stuff, wich couldnot be cooked, but the refined canola oil, wich supports 180°C/350°F without a problem. I generally use canola. I think I'll try olive oil and, in another batch, "cleared" butter (I don't know the proper english term: I want to talk about the butter from wich the protein and water has been removed) Thanks for your answer. My pleasure. :-) Just to note. I tried this recipe as a loaf the last time I baked it. Despite the gluten in the recipe, it did not work too well in that it still kinda wanted to flatten out. By the way, sorry to the group about the messed-up text. It seems there's a unicode issue from when I took my recipe, which happened to be in rich-text, and converted it to plain-text for posting. -- Bill O'Meally "Wise Fool" -- Gandalf, _The Two Towers_ (The Wise will remove 'se' to reach me. The Foolish will not!) |
#15
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Ammonia smell in flax meal foccacia bread
Hueyduck a écrit :
I think many of you make the "flax meal foccacia bread". (...) I'm not so found of the ammonia smell. Just to say: I noticed that the said bread I made a few days ago entirely losy its ammonia scent. As the murphy's law requires, I always decide to make the biggest batches of food when I'm about to mess up the recipie. So , this time I had 2 big flax foccacia with ammonia smell in the fridge. It spent 2 days in the fridge and then I got bored of the smell in the fridge and deep froze whatever was left. Today, I defrosted one piece for lunch (note how stubborn I can be). I was expecting a rotted dead fish vapor to escape from the microwave, but instead: nothing. Not a single trace of the bad smell. I stuffed my nose in the foccacia: nada. Now I have to experience mo Dis the smell go away with the help of: - time? - time and deep freezing? - time+freezing+microwave? )) Huey |
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