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Got dates?

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According to this article by the AACC, breads can be improved by substituting 4-8% of wheat flour with date paste.

Addition of 4% date paste resulted in a bread with 3% more volume and a longer shelf-life. When adding 12% date paste (or more), a reversed effect can be observed; it produces an inferior loaf of bread.

As for the positive effects on prolonged shelf-life, the high level of fructose in dates is being held responsible.


(Source: http://www.aaccnet.org)

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Written by theinversecook

28 July 2007 at 13:22

Posted in Bread, food, science

2 Responses

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  1. […] In a post from 28 July 2007 (link), I mentioned date paste being able to increase the volume of a finished loaf. It is noteworthy, […]

  2. […] had written a note about an article that says if you just add a tiny amount of date purée to bread dough, volume and […]


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