h a l f b a k e r y
You gonna finish that?
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My math might be a little bit off, but it seems that the volume of a typical loaf of whole wheat seems to be mainly occupied by air, and not fibre and carbohydrate. If one were to crush the loaf into the bottom of the bag, it would be reduced to occupying a mere fraction of the space it did before.
Unfortunately, sometimes this change in volume from crushing happens inadvertantly during transport, or when one becomes overzealous in enjoying its cushiony softness. In these situations, the ability to reinflate the loaf would have been ideal. However, the lack of elasticity and porous nature of the material forbad this.
Now, there is Inflatable Bread. These loaves of bread are similar to their only deflatable counterparts except they are glazed to seal their pores, deflated upon manufacture and vaccuum packed in bags of the finest plastic. When the vaccuum seal is broken, the loaf reinflates.
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I am sick of bringing home bread that has been crushed by the combination of an adjacent gallon of milk and my enthusiastic driving, so sign me up (+). |
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But I think you need to create closed cell bread baked in a low pressure oven for this to work. If only the crust is sealed, inflation will pull it away from the previously crushed and non-inflating center. |
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I think the bubbles in bread are probably filled with carbon dioxide. Meringues can be baked in a helium-filled oven. As for bread, it would be interesting and expensive to see what would happen if it were baked in an oven which was initially air-filled, then, after the yeast had been killed, replaced with helium. It would give the Slimcea ad a whole new dimension for a start, and would be a good gimmick for weight loss. |
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Besides this however, overinflated bread would become instant breadcrumbs, which is a good thing. |
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Gluten is elastic anyway. I think maybe if you made it with an airtight elastic crust and a nozzle to which you could attach a pump, you'd really be onto something. Maybe varnish the crust with an edible elastic substance of some kind? |
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If the pores are sealed how will air get in? |
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Menger Loaf, now there's a thought. |
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//However, the lack of elasticity and porous nature of the material forbad this.// This is not the problem....Problem is with gluten: it really likes gluten, unless it is completely denatured, and that only happens at the crust (converted to sugars). That is why loaves compress but don't *uncompress*, and sponges compress and *uncompress*. |
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This is not a wrench/ball combo. Reinflating a loaf is not the same as re-inflating a sponge. |
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Not saying I don't want it, just saying it can't happen with this *loofah* bread. |
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Yeah, it's kind of like trying to re-inflate
geodesic dome after breaking all of the
supporting spars. You may be able to do
it, but it's gonna collapse as soon as you
let off the pressure. |
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Make your own bread. It's easy and
delicious. |
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It would be about as useful as dehydrated
water. |
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Most of our bread we bake ourselves. I
can see the problem, but there is probably
an answer, provided you let go of the idea
of it actually tasting like bread, and
replacing it with a sponge-like structure. |
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I was thinking of varnishing the crust after
baking. Bake it, suck out the gas, varnish
it, in that order. |
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Yummmm, homemade flat bread. There is naan other like it. |
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Reinflate with helium. It will be lighter, and, as a bonus, help hold your weight in check. |
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By a tiny amount for a very short time. Sulphur hexafluoride would do the opposite. Both would also change the sound of the bread, maybe from "Make It With You" to "Everything I Own". Also, do you think maybe this is how Jesus fed the five thousand? |
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I have a couple of suggestions. One is to start with something like a loofah, use an enzyme to convert the cellulose to a somewhat more edible form, then seal it from the outside with a varnish. Another would be to take sheets of buckwheat dough, stamp holes in them and glue them together, then cap each end with a normal sheet of dough. I think that has possibilities. |
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I know! Mix a strain of micro-organisms into the dough that emit a non-toxic gas (such as CO2), perhaps by consuming sugars in the dough. Then leave the dough somewhere warm for a few hours to inflate. Afterwards you could put it into the oven for a while. |
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