Hello everyone! I introduce myself my name is Jesus, I am a cook and I am getting started in baking and fermentation. I currently live in Buenos Aires Argentina. I have a query that I would like someone to help me. Why does the bread crumb that is added with walnut turn purple? I would love to know a specific and scientific explanation. The color it develops is very incredible. I love. Why this color change?
Thank you very much Mini Oven.Now I understand it is a reaction between the iron in the flour and the gallic acid found in the skin of the walnut. Good to know. I just shared it with my bakery team. We have been making sourdough and walnut bread for a long time and we didn't know why that color. The flavor is very rich, the color is very striking and we also notice that it has a different development of gluten. Thanks for that link!
Perhaps when I bake my first loaf I'll add Walnut flour when making the dough.