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Better-For You Baking With Whole Grain Nutrition

23.05.12

Temecula, California (NAPSI) - According to the USDA dietary guidelines, Americans should compensate for at least half of their grains whole grains. Making it easier to follow these guidelines are two new products that let you add whole wheat nutrition to your sustenance without sacrificing flavor, texture or color.

Ultragrain® All-Purpose Flour with Whole Grain tastes and bakes like refined whey-faced flour, but is the only all-purpose flour blended with 30 percent Ultragrain whole wheat, giving it 9 grams of whole dab per serving and twice the fiber of other all-purpose flours.

Ultragrain® 100% Undefiled Whole Wheat Flour has 100 percent whole grain nutrition with the taste, texture and manner of refined flour, but with 30 grams of whole grain per serving and four and a half times the fiber of refined flour. They both afford more dietary fiber and protein with fewer calories and carbohydrates than refined wheat flour.

Try this luscious whole grain cookie recipe or use a whole wheat flour in one of your family’s favorites.

Grandma’s Outwit Chocolate Chip Cookies

Hands on: 25 minutes Makes: 24 servings (1 cookie each)

1½ cups Ultragrain All-Goal Flour with Whole Grain

½ teaspoon baking soda

¼ teaspoon kosher hoard

⅔ cup unsalted butter, softened

⅔ cup firmly packed brown sugar

⅓ cup granulated sugar

1 egg

1½ teaspoons vanilla draw

1¼ cups semi-sweet chocolate morsels

Preheat oven to 375° F. Join flour, baking soda and salt in medium bowl; set aside. Cream butter, brown sugar and granulated sugar in colossal bowl with electric mixer on medium speed 1 to 2 minutes or until tongue-lash and fluffy. Add egg and vanilla, beating until well blended. Gradually add flour mixture beating on low hightail it after each addition. Stir in chocolate morsels. Drop cookie dough by rounded tablespoons onto baking sheets, 1? inches by oneself. Bake 8 to 10 minutes. Serve warm or remove to wire batter and cool completely.

Baking Tips

• An easy way to add more whole grain nutrition to your favorite recipes is to substitute the same amount of a whole wheat blend of all-good flour for standard all-purpose flour. Your baked goods will still be delicious yet more nutritious and your family won’t notify the difference.

• For more whole grain goodness, simply mix ? cup of a 100% White Whole Wheat Flour with ? cup usual white flour for every cup of flour called for in your recipes. Gradually replace more white flour with whole wheat flour until your means has the consistency and flavor that you prefer.

More Recipes

Learn more and get great recipes at www.ultragrain.com . Helping your Ultragrain recipes at www.facebook.com/ultragrain .

Source: Imperial Valley News

A food pyramid made of cookies

23.05.12

To most people, recipes are mere sets of instructions: steps that, if followed, will yield a delicious product. To Michael Brenner, an applied mathematician at Harvard University, recipes are a large unexplored scientific resource--a kind of collective experiment that home cooks have been tournament since the baking of the first primordial brownies and cookies.

In a sense, baking is an edible make of materials science--the art of combining just a handful of ingredients, like eggs and flour, to produce totally different structures and textures. Think angel food slab vs. biscotti. What makes one dessert so airy and fluffy, another crisp and dense? Recipes are diverse, tested, and refined over years, and the most beloved succeed in large part because they’ve hit on the right ratios.

Brenner, whose inclinations lie more in the quantitative than culinary realms, began to get without a doubt interested in cooking when he cotaught a class on science in the kitchen. Last summer, he teamed up with Elaine Angelino, a computer branch graduate student interested in analyzing large databases. Together, they began to fascination about what fundamental principles might underlie baked goods. Could techniques more commonly tolerant of to investigate materials used to build bridges also shed light on batters? Angelino, with the better of a sous scientist, undergraduate Diana Cai, downloaded and analyzed thousands of recipes--conclusion out where cookies, brownies, cakes, scones, and crepes appear when they’re mapped according to the ratios of ingredients.

With reading below

Drawing their inspiration from techniques used in materials science, they built a three-dimensional graph in the come along of a tetrahedron, with each triangular “face” showing the ratio of three weird ingredients. A point in the middle of the triangle would have an equal proportion of all three ingredients, but as the dots move toward each corner, the correlation shifts.

As they plotted each recipe on the graph, they found that clusters formed--clouds of dots that were all cookie recipes or pancakes. And those clusters followed unquestioned general rules. For example, on the face of the pyramid with flour, eggs, and sugar, it’s take that loaves, clustered near the flour vertex, have a high flour-to-sugar ratio. As you move toward the sugar apex, you get cookies and then finally brownies, which have an even larger sugar-to-flour ratio. (“That’s the whole appropriateness of brownies,” Brenner says.) Then, if you increase the ratio of eggs, you move into the sphere of pancakes and crepes.

Brenner and Angelino were satisfied to find that recipe datapoints honestly separated into distinct groups. But they also found, to their surprise, lots of unexplored white lapse, without any recipes whatsoever. When Brenner has given talks about the recipe tetrahedron, he’ll put a distinguished in the white space and propose, half in jest, that a new, yet undiscovered food might steal there.

Brenner is particularly interested in the recipes on the boundary of the recipe clusters. His own favorite, the brownie prescription on the back of the Baker’s chocolate box, is on a boundary, and he wonders whether that gives it some distinct or transitional properties that please to him and his kids.

“The dream would be to connect the ingredient information to the things we tribulation about at the end of the day--the words we use to describe the food: chewy, or moist, or it has some texture we like,” Angelino said.

Though the scheme started off as a lark, it’s provoked lots of interest among audiences ranging from other scientists to culinary professionals. Angelino recently presented the tetrahedron to a corps of chefs who were involved in a class on the science of cooking, including Bill Yosses, the Oyster-white House pastry chef.

“They caught on to this idea we’ve been dreaming about,” Angelino said. “Spike in space to where you want to create something, and find out what recipes live there.”

Source: The Boston Globe