Coffee flour is coming
- TomC
- Team HB
- Posts: 10550
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Looks like some food scientists are seeing how they can incorporate milled dried (to about 300°F) green coffee into baked goods for their reduction in carbohydrate and assumed increase in antioxidants. They note that without the necessary gluten, they can't use high percentages of it as apposed to regular flour, but it might be an interesting thing to follow.
Link here
My R120 or Bunnzilla are strong enough to power thru it I'm sure, but I'm not racing to the set up the roaster and try.
Link here
My R120 or Bunnzilla are strong enough to power thru it I'm sure, but I'm not racing to the set up the roaster and try.
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- Posts: 310
- Joined: 10 years ago
That underdeveloped Yirg might be good for my sourdough......
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Love to see a prospective study as many food claims are made without any real world evidence and most are falling through eventually...I may be sceptic but eating sugar laden stuff is not directly getting any healthier when the sugar is released a bit slower, the amount of energy is the same...as to antoxidants: http://www.hsph.harvard.edu/nutritionso ... dants/#the bottom line on antioxidants
Btw: The only patent I found is from the aptly named mr Brown, dated 1937 showing that the idea is not that new...(us2227063)
Btw: The only patent I found is from the aptly named mr Brown, dated 1937 showing that the idea is not that new...(us2227063)
LMWDP #483