Talk:Bread machine: Difference between revisions
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: These two paragraphs of biochemical information were the only addition added when the rest was imported from WP. It may need expansion (or even correction), but it certainly fits in. The article needs much more work (or a rewrite) before becoming "live". --[[User:Peter Schmitt|Peter Schmitt]] 11:47, 28 September 2010 (UTC) | : These two paragraphs of biochemical information were the only addition added when the rest was imported from WP. It may need expansion (or even correction), but it certainly fits in. The article needs much more work (or a rewrite) before becoming "live". --[[User:Peter Schmitt|Peter Schmitt]] 11:47, 28 September 2010 (UTC) | ||
::I checked the references and/or footnotes and found nothing to support the statements. The article is also inaccurate as written as most bread recipes require approximately 4 hours prep time. The only time you go beyond this timeframe is when you make a sponge or biga type bread. I question the accuracy of the statements unless there is references to back it up. [[User:Mary Ash|Mary Ash]] 19:54, 28 September 2010 (UTC) | ::I checked the references and/or footnotes and found nothing to support the statements. The article is also inaccurate as written as most bread recipes require approximately 4 hours prep time. The only time you go beyond this timeframe is when you make a sponge or biga type bread. I question the accuracy of the statements unless there is references to back it up. [[User:Mary Ash|Mary Ash]] 19:54, 28 September 2010 (UTC) | ||
:::I'll go find some commercial baking texts of my housemate's, which do address phytase. There may be some material in [[human iron metabolism]], for which it has been demonstrated that long fermentation does increase the bioavailability of iron. --[[User:Howard C. Berkowitz|Howard C. Berkowitz]] 22:47, 28 September 2010 (UTC) | |||
==Transitioning from bread machines== | |||
They were useful as a confidence-building measure, and I still use mine for making jams and quickbreads. In general, though, I began to use them only to make the dough, with the shaping and rising by hand. I haven't gone completely to all-handwork, but I make the dough in a Kitchenaid food mixer, frequently stopping and adjusting by hand. [[User:Howard C. Berkowitz|Howard C. Berkowitz]] 22:47, 28 September 2010 (UTC) | |||
Revision as of 17:47, 28 September 2010
Shouldn't this article be in the food science workgroup, instead of the engineering workgroup? The content seems much more food-science than engineering to me. Anthony Argyriou 11:58, 30 March 2007 (CDT)
- Me too! Petréa Mitchell 12:11, 28 April 2007 (CDT)
Removed the part about phytase enzyme
Removed the part about the phytase enzyme as there is nothing to back up this claim. No foot notes or any fact. Bread making whether by hand or by machine does not normally take 8 to 12 hours to make. The only time you would do this is if you are making a sponge type bread. Most breads are made from start to finish in about four hours unless you bake with rapid rise yeast. Bread machines can also bake at extended times. My Zo has this feature but I rarely use it. Mary Ash 03:23, 28 September 2010 (UTC)
- These two paragraphs of biochemical information were the only addition added when the rest was imported from WP. It may need expansion (or even correction), but it certainly fits in. The article needs much more work (or a rewrite) before becoming "live". --Peter Schmitt 11:47, 28 September 2010 (UTC)
- I checked the references and/or footnotes and found nothing to support the statements. The article is also inaccurate as written as most bread recipes require approximately 4 hours prep time. The only time you go beyond this timeframe is when you make a sponge or biga type bread. I question the accuracy of the statements unless there is references to back it up. Mary Ash 19:54, 28 September 2010 (UTC)
- I'll go find some commercial baking texts of my housemate's, which do address phytase. There may be some material in human iron metabolism, for which it has been demonstrated that long fermentation does increase the bioavailability of iron. --Howard C. Berkowitz 22:47, 28 September 2010 (UTC)
Transitioning from bread machines
They were useful as a confidence-building measure, and I still use mine for making jams and quickbreads. In general, though, I began to use them only to make the dough, with the shaping and rising by hand. I haven't gone completely to all-handwork, but I make the dough in a Kitchenaid food mixer, frequently stopping and adjusting by hand. Howard C. Berkowitz 22:47, 28 September 2010 (UTC)