"Dick Adams" <bada
...@nonexist.net> wrote:
> "Nick Cramer" <n_cramerS
...@pacbell.net> wrote in message =
> > (Wife is) buying a box of Carbquik™ for me to
> > try. I'll file a report. If I like it, I'll resurrect my starter from =
> the
> > freezer. I think I may have to use regular (high carb) flour for the
> > sponge itself. Time will tell. ;-/
> While you are at it, maybe you can figure out what a "carb" is. If it
> happens to be a carbohydrate, the concept of a low-carb grain flour
> is ludicrous. Low-carb carbohydrates are just as absurd as low-fat fats
> (e.g. fat-free sour cream).
Hi, Dick. As a person with diabetes, I have to keep my carb intake fairly
low, as the body makes glucose from carbs, thus my interest in low carb
products. According to Wikipedia (not quite the rival of Encyclopædia
Britannica):
"Carbohydrates (from 'hydrates of carbon') or saccharides are the most
abundant of the four major classes of biomolecules, which also include
proteins, lipids and nucleic acids. They fill numerous roles in living
things, such as the storage and transport of energy (starch, glycogen) and
structural components (cellulose in plants, chitin in animals).
Additionally, carbohydrates and their derivatives play major roles in the
working process of the immune system, fertilization, pathogenesis, blood
clotting, and development.
Chemically, carbohydrates are simple organic compounds that are aldehydes
or ketones with many hydroxyl groups added, usually one on each carbon atom
that is not part of the aldehyde or ketone functional group. The basic
carbohydrate units are called monosaccharides, such as glucose, galactose,
and fructose. The general stoichiometric formula of an unmodified
monosaccharide is (C·H2O)n, where n is any number of three or greater;
however, many molecules with formulae that differ slightly from this are
still called carbohydrates and other compounds that possess formulae that
agree with this general rule may not be in fact carbohydrates (eg
formaldehyde). Despite the inexactness of the term, "carbohydrate"
remains a useful descriptive name and with a little experience even a
novice will soon become aware of what is, and is not, a carbohydrate.
Monosaccharides can be linked together in almost limitless ways. Many
carbohydrates contain one or more modified monosaccharide units that have
had one or more groups replaced or removed. For example, deoxyribose, a
component of DNA, is a modified version of ribose; chitin is composed of
repeating units of N-acetylglucosamine, a nitrogen-containing form of
glucose. The names of carbohydrates often end in the suffix -ose."
> Bread flour may contain slightly less carbohydrate (starch) than =
> all-purpose
> flour inasmuch as it contains slightly more protein. Whole grain flour =
> also
> contain some roughage and other ingredients, so would be even lower
> in carbohydrate content. Other than that, I do not see any way that the
> carbohydrate content of flour could be reduced, short of adulterating =
> it,
> say with some more proteinacious flour, like soy, or gluten, maybe.
> Well, "Carboquik" is only $4 per pound. Lots of people pay more than =
> that for=20
> specialty flours at boutiques. (Yesterday I paid almost $0.40 per pound
> for bread flour in a 50-pound sack, and that was almost double what=20
> I paid a year ago.)
Yes. My wife just paid $18 for 50 lbs of AP flour. She bought the Carbquik™
for me, so I could occasionally have pancakes and such, as it has 90% less
carbs than other wheat flours. (see below)
> BTW, people that buy wheat and rye berries to be ground as used might
> think seriously about hoarding. It is as good for hoarding as rice,
> or=20 better, which is getting popular as a hoarder's item. Flour is not
> so = good
> for hoarding as it does not keep too well. Once hoarders figure out how
> good whole grain is for hoarding, I suspect the price of it will go up =
> quite
> sharply. And it can be used for SUV fuel after the corn runs out, which
> may be the end of bread as we know it.
LMAO My kid brother just bought 500 lbs of rice! His wife is Vietnamese.
Like me, he has diabetes and can only eat about a Tbs of rice at a meal.
His wife and family, like my Thai wife and family, eat a lot of rice.
"Carbquik™ Complete Biscuit and Baking Mix (made with Carbalose™ flour).
Information from the package
Nutrition Facts for 1 serving (20 gms) of dry mix:
Calories 60
Calories from fat 30
Total fat 3.5 gms
Saturated fat 1 gm
Cholesterol 0 gms
Sodium 130 mg
Total Carbohydrates 10 gms
Dietary Fiber 8 gms
Soluble fiber 0 gms
Insoluble fiber 8 gms
Sugars 0 gms
Sugar alcohols 0 gms
Net Carbs 2 gms (calculated by subtracting insoluble fiber from total
carbohydrates)
Protein 4 gms
Ingredients:
Carbalose™ flour (enzyme enriched wheat, vital wheat gluten, wheat fiber,
high protein patent wheat flour, vegetable fiber, canola oil, salt,
dextrose, emulsifiers, enzymes, ascorbic acid, sucrolase, calcium
propionate),
palm and palm kernal oil, buttermilk powder, baking powder, egg white
powder, lecithin, salt, natural flavors."
Just wondering if I could use the Carbalose™ flour in a sourdough bread
dough.
Thanks for your interest. ;-)
--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~
