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Site Layout: S6. DespairandHope Browser: Neutral Resolution: 1024 x 768 Profile Hello! This blog is meant to give you an insight of what cooking and baking is like. You will also learn the fundamental skills of cooking and baking. Leave a tag for any comments or questions with your name and I'll get back to you shortly. Chef Talk Fellow Chefs Amirah Angeline Atiqah Fadhilah Hamad Hisham Iva Jesscy Lydia Ms Azlina Nurul Raudhah Renuga Shahidah Shahirah Shin Yee Shi Ping Zarifah Archives
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As I mentioned in the introductory post, the Plain Bun recipe is very versatile and there can be many variations to it. For instance, many extra ingredients can be added to this basic recipe to achieve a different product altogether. For chocolate lovers, cocoa can be added. And for those who are relatively more to the health-conscious side, dried fruits can be added. In my opinion, a bun is one that is no larger than the size of one's palm and can be eaten as it is or to compliment a meal. A few of the relatives of the plain bun includes those below. The damper is a traditional Australian bread cooked under coal. It is often eaten with meat or golden syrup.  Rock Buns are an example of a variation of a Plain Bun. They are distinguished by the hard, crust-like texture and sweet taste. Rock buns usually also have a sugar-crust topping. Rock buns are made using the rubbing in method.  A hot cross bun, or cross-bun, is a type of sweet spiced bun made with currants or raisins and leavened with yeast. It also has a cross marked on the top.  So these are just some of the variations of a plain bun. Don't they look appetising! I shall end this post here. Till next time with more exciting recipes, see you! Definitions taken from: Pictures taken from: One of the very obvious chemical reaction that this recipe goes through is Maillard Reaction. Maillard Reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. It is vitally important in the preparation or presentation of many types of food, and, like caramelization, it is a form of non-enzymatic browning. As in the case of the Plain Bun, the amino acids present in the recipe comes from the wheat proteins, gliadin and glutenin and the reducing sugar comes the carbohydrate portion of the flour. The egg that was added also contributed to Maillard Browning to a certain extent as there are amino acids present in the egg. The difference between using plain flour and wholemeal flour is that wholemeal flour undergoes Maillard reaction at a faster rate. This is because of the higher content of proteins coming from the bran and wheatgerm which is absent in plain flour. As a result, it undergoes more browning and thus, the end product shows a darker and more brown coloured cake as compared to the one using plain flour. Websites: http://en.wikipedia.org/wiki/Maillard_reaction http://www.wisegeek.com/what-is-the-maillard-reaction.htm The most significant and obvious difference is the flour that is used in the recipe. Thus, it is the only ingredient that can be nutritionally compared. Plain Flour VS Wholemeal Flour Plain Flour- up to 30% of the grain is removed which includes the bran, wheatgerm and some minerals Protein Content: 10-12% Food Item: Wheat flour, white Food Quantity: 1 cup Carbs: 95.4g Dietary Fiber: 3.3g Net Carbs: 92.1g ** 1 Cup= 8oz therefore, when compared to 1oz, wheat flour contains Carbs: 11.925g Dietary Fiber: 0.4125g Net Carbs: 11.5125g Wholemeal Flour- all 100% of the grain is used in the making of the flour Protein Content: ~14% Food Item: Wholemeal Flour Food Quantity: 1 oz Carbs: 17g Dietary Fiber: 2g Net Carbs: 15g  Bran It is the "shell" of the kernal and is made up of many layers which protect the main part of the kernal. The bran is rich in B Vitamins and minerals. Endosperm This is the main part of the wheat kernel. White flour is milled from this portion of the kernal. It is rich in energy-yielding carbohydrate and important proteins. Germ or Embryo This part grows into a new plant if sown. The germ lies at one end of the grain. It is a rich source of B vitamins, oil, vitamin E and natural plant fat. It is usually removed during milling because of the fat present which can cause the flour to become rancid during flour storage. Plain Flour- Since the bran and germ is removed, plain flour has less vitamins and minerals. Its carbohydrate content is also relatively lower than that of wholemeal flour's. Also, the amount of dietary fibre is very little because the bran is removed from the milling of plain flour. Wholemeal Flour- All parts of the grain is used in the making of wholemeal flour which results in a higher percentage of carbohydrates, mostly starch as compared to plain flour. It also has it's vitamins restored which comes from the bran and germ. Websites: http://www.nutrition.org.uk/home.asp?siteId=43§ionId=422&parentSection=322&which= http://www.bakeinfo.co.nz/school/school_info/wheat.php http://www.carbs-information.com/baking/carbs-in-wholemeal-flour.htm http://www.carbs-information.com/baking/carbs-in-wheat-flour.htm http://www.gourmetsleuth.com/conversions.htm http://jodelibakery.netfirms.com/ingredients/flours.htm |