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Recipe Name: Dough Enhancer Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 32

1 Cup(s) Lecithin granules
1/2 Tablespoon(s) Vitamin C powder
1/2 Tablespoon(s) Ginger, Ground
Mix all ingredients and store in tightly closed glass jar.Add 1 tb
dough enhancer with each recipe calling for 2 or 3 cups offlour.
Alternately, double the amount of yeast in the recipe to figureout the
amount of dough enhancer to add. For instance, if your recipecalls for
1/2 tb yeast, add 1 tb dough enhancer. Stir into dryingredients. Add
wet ingredients. Start machine.Apparently, the ginger gooses the yeast
and makes it act more swiftly,the ascorbic acid strengthens the gluten,
and the lecithin aids the oilin causing the strands of gluten to slip
against each other more easilyand thus rise better.THE BREADMACHINE
COOKBOOK IV by Donna Rathmell German has a sectiontitled "Dough
Enhancers" and in that section it mentions Lecithin."Lecithin is a food
supplement which is obtained from oil in egg yolksor soy beans. It
improves moisture and assists in expansion andelasticity of the bread
dough. Add between 1 and 1 1/2 tsp. of lecithingranules per cup of
flour."Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GTCookbook echo moderator, net/node 004/005

Nutrition (calculated from recipe ingredients)
Calories: 54
Calories From Fat: 52
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g

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