Fresh fruit yeast water vs Dry fresh yeast water
I tried many kind of fresh yeast water, then I have always had a question. Why are all of the crumb with fresh fruit yeast water are so moist? Sometimes, they taste good, sometimes they have too much moist. As daily breads, I rather make raisin yeast water bread.
However,It is good to bake these kind of breads with fresh yeast water when I look for something new.
From my experiences, Strawberry yeast water bread didn’t have much moisture compare to apple yeast water bread. Grapefruit yeast water was the worst that nobody liked the flavor to the bread when I made.
Raisin yeast water bread crumb is just like regular bread that we taste at bakery shops, but, raisin yeast water bread has more pleasant smell and aroma.
That is my conclusion that Pectin in fresh fruit yeast water makes moist crumb. The more pectin in the fresh fruit, the more you will get moisture in the bread. I also think that fresh fruit high in pectin interrupt to rise.
Dry fruits don’t have enough pectin to make Jelly, except adding more sugar or fresh fruit juice. In additon to say, you may be surprised the fact that fully ripe fresh fruits have less pectin than unripe fresh fruits.
Reference: from Wikipedia
Sources and production
Pears, apples, guavas, quince, plums, gooseberries, oranges and other citrus fruits, contain large amounts of pectin, while soft fruits like cherries, grapes and strawberries contain small amounts of pectin.
Typical levels of pectin in plants are (fresh weight):
- apples, 1–1.5%
- apricots, 1%
- cherries, 0.4%
- oranges, 0.5–3.5%
- carrots approx. 1.4%
- citrus peels, 30%
The main raw materials for pectin production are dried citrus peel or apple pomace, both by-products of juice production. Pomace from sugar beet is also used to a small extent.
From these materials, pectin is extracted by adding hot dilute acid at pH-values from 1.5 – 3.5. During several hours of extraction, the protopectin loses some of its branching and chain length and goes into solution. After filtering, the extract is concentrated in vacuum and the pectin then precipitated by adding ethanol or isopropanol. An old technique of precipitating pectin with aluminium salts is no longer used (apart from alcohols and polyvalent cations, pectin also precipitates with proteins and detergents).
Alcohol-precipitated pectin is then separated, washed and dried. Treating the initial pectin with dilute acid leads to low-esterified pectins. When this process includes ammonium hydroxide, amidated pectins are obtained. After drying and milling, pectin is usually standardised with sugar and sometimes calcium salts or organic acids to have optimum performance in a particular application.
Worldwide, approximately 40,000 metric tons of pectin are produced every year.[ci