Milled from 100% Tritordeum, a hybrid of durum wheat and wild barley bred as a cereal in its own right rather than as a wheat substitute. It carries more lutein, fibre and oleic acid than wheat, and its gluten behaves differently: softer and less elastic, which is what people mean when they call it easier to digest. It is NOT gluten free and is not safe in coeliac disease. At 11% protein with no published W, treat it as a flavour flour rather than a structural one. It makes a distinctive sourdough and a good pizza, and it will not carry a long fermentation on its own, so blend it into a stronger base if you want more than a day.
Milled from 100% Tritordeum, a hybrid of durum wheat and wild barley bred as a cereal in its own right rather than as a wheat substitute. It carries more lutein, fibre and oleic acid than wheat, and its gluten behaves differently: softer and less elastic, which is what people mean when they call it easier to digest. It is NOT gluten free and is not safe in coeliac disease. At 11% protein with no published W, treat it as a flavour flour rather than a structural one. It makes a distinctive sourdough and a good pizza, and it will not carry a long fermentation on its own, so blend it into a stronger base if you want more than a day.
A(z) Molino Dallagiovanna Uniqua Verde Tritordeum katalógus szerinti időablaka 0–8 óra 4°C-on (39°F). A Pandough az élesztőt és az időzítést ebből az időablakból, valamint a hidratáltságból, a sóból, az élesztő típusából és a tészta tényleges hőmérsékletéből becsüli meg.
A kelesztési idő függ a tészta hőmérsékletétől, az élesztő mennyiségétől, a hidratációtól, valamint a meleg és hideg kelesztés közötti megoszlástól is.
specialty, tritordeum, digestible, ancient-grain, low-gluten-alternative, nutritious
Vízfelvevő képesség | 55% |
Uniqua Verde Tritordeum | ||
|---|---|---|
Liszterő | Közepes | — |
Fehérje | 11% | 4.9%-6.1% |
Hidratáció | — | — |
Érlelés | 2.7-8.6h 22°C | 1-7.5h 22°C-1h |
