I’ve Completed a Vegan-Friendly Brown Rice Bread!
I'm very glad to have completed my new recipe!
A few days ago, I listened to the English program from Nikkei Inc., 'Let's Read the Nikkei in English', where an anchorperson mentioned that vegans can't eat honey.
My rice bread recipe originally contain two kinds of honey: acacia and multifloral honey.
Therefore, I decided to create a new recipe suitable for vegans.
I came up with an idea about vegan-friendly sugars: maple syrup and maltose syrup. They are made from plants: maple and sweet potato.
Acacia and multifloral honey mostly contain monosaccharides: fructose and glucose.
In contrast, maple syrup primarily consists of the disaccharide sucrose, with small amounts of fructose and glucose making it similar in composition to regular sugar. I believe it can serve as an alternative to regular sugar and enhance fermentation.
Maltose can be transported into yeast cells and used as a substrate in alcoholic fermentation.
The monosaccharides increase osmotic pressure and may inhibit fermentation. However, the substitute sugars mostly contain disaccharides, which I believe do not carry these risks. Therefore, I can substitute these sugars for honey without inhibiting fermentation.
I chose the walnut brown rice bread for my first trial, and the mission was a success!
The bread has a wonderful aroma, a beautiful crumb, and a moist texture with good height. The dough is less sweet, possibly due to the lower amount of fructose which is sweeter than maltose.
Since fermentation is slightly slower, I think maltose cannot enhance fermentation as strongly as glucose or fructose.
Increasing the amount of maltose syrup may result in a longer fermentation time.
I would like to consider the ingredient ratios a bit more.
I think that dough contains a large amount of maltose syrup may be less sweet and have a longer fermentation time. This may be suitable for lean bread aimed at reducing sweetness.
To make a sweet dough, it may be necessary to increase the amount of maple syrup, which enhances fermentation.
I believe this ingredient ratio can be adjusted according to the type of dough.
Good fermentation, and the bread has height.
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(要約)
ビーガンの方に対応した米粉パンの試作
メープルシロップ(カエデ)：ショ糖メインで、グルコースやフルクトースなどの単糖類はわずか
砂糖と類似の組成で発酵促進
麦芽糖シロップ(さつまいも)：酵母が直接細胞内に取り込み発酵に利用できる二糖類
分解する必要がありグルコースやフルクトースに比べると発酵に時間がかかるかもしれない
アカシアはちみつと百花蜜はちみつ：ほとんどがグルコースやフルクトースなどの単糖類
濃度を上げすぎると浸透圧を高めて発酵抑制
はちみつの代用に、メープルシロップ、メープルシュガー、麦芽糖シロップなどを利用
安定的な発酵が得られた
フルクトース含量の低下による甘みの減少、麦芽糖に代替されたことによる発酵時間の延長も観察された
目標とする生地に合わせて麦芽糖とメープルシロップの配合を調節することが必要と思われる