Citrus Rind for High Fiber Bread?

This topic has 6 replies, 3 voices, and was last updated 5 years, 1 month ago by Mike Nolan.

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October 17, 2019 at 7:26 pm #18693
BakerAunt
Participant
I read this story from Food and Wine. I'm not sure why the writer is so excited. There is an easy way to make high fiber bread: use whole grains!

https://www.foodandwine.com/news/bread-fiber-citrus-peel-study?did=446054-20191017&utm_campaign=faw-the-dish_newsletter&utm_source=foodandwine.com&utm_medium=email&utm_content=101719&cid=446054&mid=25558953593

Spread the word
October 17, 2019 at 8:20 pm #18694
Mike Nolan
Keymaster
I think the point was that by using citrus rind that would otherwise be thrown out (and hopefully composted), they'd be getting some additional food benefit from it.

We already put things like orange zest in our breads, so adding some citrus flavor isn't a total turnoff. (The idea of a sandwich that tastes like a margarita is another issue, though.)
October 18, 2019 at 3:16 pm #18707
aaronatthedoublef
Participant
Right. Produce waste has become a huge issue in the US. We have so much abundance that if something is slightly bruised we throw it away even if it is still good. But Mike's also right that organic waste can be used for compost. But if you in big cities it might be a little harder if you live in a place without a yard. Also, I grew up in a row house with a small yard and one of our neighbors had a compost heap that we ALL could smell. He was not very popular.

How about tortillas that taste like a margarita? Especially for those who don't drink.
October 18, 2019 at 3:40 pm #18709
Mike Nolan
Keymaster
Hy Vee stores in the area have an 'irregulars' area in their produce department, for produce that isn't bad but isn't pretty enough for the regular bin.
October 18, 2019 at 3:43 pm #18710
Mike Nolan
Keymaster
My biggest concern over adding citrus rind to flour is that it tends to be bitter.
October 18, 2019 at 4:18 pm #18711
BakerAunt
Participant
Our local grocery has a section for produce that is less than perfect. I always check and sometimes find items that I can use. We also like the marked down bananas, especially since when we buy regular (priced too high, IMHO), we have to wait a day or two for them to ripen more.

I use grated orange zest in some of my specialty breads.
October 18, 2019 at 7:32 pm #18713
Mike Nolan
Keymaster
It appears to me that people will accept flaws in fruits and vegetables they buy at produce stands and farmer's markets that they wouldn't buy in a grocery store. And often at a higher price.
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