The ingredients in Goglanian Greca Pita are quite straightforward. Let's break them down:
1. Enriched unbleached wheat flour (contains barley): This is the main ingredient of the pita bread. It is made from wheat flour that has been enriched with additional nutrients. The inclusion of barley adds a unique flavor and texture to the bread.
2. Water: Water is a crucial component in the dough-making process. It helps to hydrate the flour and activate the yeast, allowing the dough to rise and develop a light and fluffy texture.
3. Soybean oil: Soybean oil is added to the dough to provide moisture and help create a soft and tender texture in the finished pita bread.
4. Yeast: Yeast is responsible for the leavening process in the bread. It feeds on the sugars present in the dough and produces carbon dioxide gas, causing the dough to rise. This gives the pita bread its characteristic pockets.
5. Whey powder (a milk derivative): Whey powder, derived from milk, is added to the dough to enhance the flavor and texture of the bread. It also contributes to the browning of the crust during baking.
6. Salt: Salt is used to enhance the overall flavor of the pita bread. It also plays a role in regulating the fermentation process of the dough.
7. Sugar: Sugar is added to provide food for the yeast, aiding in fermentation and promoting the rise of the dough. It also adds a hint of sweetness to the bread.
8. Baking powder: Baking powder is a leavening agent that helps to create a lighter and more airy texture in the pita bread. It works in conjunction with the yeast to provide additional lift.
9. Preservative (calcium propionate): Calcium propionate is commonly used as a preservative in bread products to prevent the growth of mold and prolong shelf life.
10. Guar gum: Guar gum is a natural thickening agent derived from the guar bean. It is added to the dough to improve its elasticity and help retain moisture, resulting in a softer and more pliable pita bread.
11. Sodium stearoyl-2-lactylate: This ingredient serves as an emulsifier, helping to improve the texture and structure of the pita bread. It also aids in the mixing and blending of the ingredients.
12. Enzymes (protease, amylase): Enzymes are added to the dough to enhance the fermentation process and improve the overall quality of the bread. Protease helps break down proteins, while amylase breaks down starches into simpler sugars, providing more food for the yeast.
In my personal experience with Goglanian Greca Pita, I have found that the combination of these ingredients creates a delicious and versatile bread. The enriched wheat flour, with the addition of barley, adds a unique nutty flavor to the pita. The use of soybean oil and whey powder contributes to its soft and tender texture. The balance of salt and sugar enhances the overall taste, while the yeast and baking powder work together to create the signature airy pockets. The inclusion of preservatives and emulsifiers ensures a longer shelf life and improved stability. the ingredients in Goglanian Greca Pita come together harmoniously to create a delightful bread that can be enjoyed in a variety of ways.