Author Topic: Lecithin and VWG  (Read 365 times)

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Offline charbo

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Lecithin and VWG
« on: March 27, 2015, 10:28:03 PM »
I've been experimenting with lecithin.  This is a study which shows it's quite effective (as egg yolk) at increasing loaf volume in whole wheat bread:
http://www.aaccnet.org/publications/cc/backissues/1980/Documents/Chem57_448.pdf

Interestingly, vital wheat gluten is not very effective without the yolk.

This my latest formula:

80% home milled hard white winter wheat
17% all purpose
 3% VWG
81% hydration
2.8% oil
1.4% salt
 1% lecithin granules

30% levain.  Balance salted soaker, with pre-softened lecithin.  Oil added at final mix.  One S&F about an hour after kneading.  Pan rise.

The photo doesn't show it, but this is my largest volume.


 


Offline barryvabeach

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Re: Lecithin and VWG
« Reply #1 on: March 29, 2015, 09:10:25 AM »
How do the additions impact the taste.  BTW,  I found the article interesting.  No More Bricks  http://www.amazon.com/Bricks-Successful-Whole-Grain-Bread/dp/061525330X/?tag=pmak-20  suggests that VWG doesn't increase the volume of bread, but that without it, the time span between proofed and ready to go into the oven is tiny, and that VWG greatly expands that timeframe.   When I first started making bread, I used a recipe with many additions, such as Lecithin, but ended up going more towards just F W S Y ,  with a tiny amount of Vit C . 

Offline charbo

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Re: Lecithin and VWG
« Reply #2 on: March 29, 2015, 12:22:01 PM »
Barry,

At these levels, I detect no impact on taste.  That said, I think yolk tastes a little better than pure lecithin.  I'm pretty sure I read that optimum lecithin is only .5%.  I've been adding more because I have a relatively large bag, and the stuff has a limited life.

The synergy between lecithin and VWG is pretty amazing.

I think what you're describing about gluten and proofing is called proofing tolerance.  There's also mixing tolerance.  The tolerances go down with bran and up with gluten.

It's annoying adding more ingredients, but they're natural and have a positive impact.  Their addition takes a lot less time than all the other parts of the process.  I'm willing to do more for whole wheat.  Just think of all the people who tried WW and gave up.

cb

Offline barryvabeach

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Re: Lecithin and VWG
« Reply #3 on: March 29, 2015, 08:23:53 PM »
CB, have you tried yolk instead of the lecithin?  Not sure how much yolk it would take, though probably not much. 

Offline charbo

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Re: Lecithin and VWG
« Reply #4 on: March 29, 2015, 10:44:33 PM »
I've had good luck with one yolk per 475g flour.