CactusJuice
Recipe Modification
The photo is of the Extra Fiber Omega-3 Power Pretzels before going into the oven.
The following describes what modifications we made to the original soft pretzel recipe, and the purpose of each. It suggests populations of individuals who may benefit from the added ingredients. It also describes the funtion of each new ingredient.
The specific population is anyone who wants to increase his or her fiber, protein and omega-3 intakes. Bread flour was used in place of AP flour because the former is higher in protein. The higher protein content could make the pretzels an attractive snack for athletes. Some wheat flour was also substituted because of its higher fiber content. In addition, a small amount of wheat bran was added because it is an excellent source of fiber. Persons who are irregular can benefit from the increased fiber, as can those who suffer from any number of common bowl disorders.
Flax seeds are added because they are high in Omega-3 fatty acids. Those following heart-healthy diets will appreciate this ingredient. A diet rich in Omega-3 can reduce the risk of cardiovascular disease by increasing high density lipoproteins (HDL) and decreasing very low density lipoproteins (VLDL). Omega-3 can also be beneficial to brain health by alleviating depression. Adults and seniors who may not always eat a balanced diet will benefit from the extra protein as well as the additional Omega-3.
Wheat flour will increase the fiber and protein content. It will tend to give the pretzel dough a firmer, heavier texture. Fiber will also be increased by the addition of the wheat bran. Only two tablespoons will be used to prevent the baked pretzel from becoming a hard mass. The flax seeds will add Omega-3 fatty acids. With a bit of luck they may also provide some moisture and help to soften the higher fiber ingredients. On the other hand, if the flax only contributes fiber to the final product, it could be too much overall bulk.
Recipe Modification
The photo is of the Extra Fiber Omega-3 Power Pretzels before going into the oven.
The following describes what modifications we made to the original soft pretzel recipe, and the purpose of each. It suggests populations of individuals who may benefit from the added ingredients. It also describes the funtion of each new ingredient.
The specific population is anyone who wants to increase his or her fiber, protein and omega-3 intakes. Bread flour was used in place of AP flour because the former is higher in protein. The higher protein content could make the pretzels an attractive snack for athletes. Some wheat flour was also substituted because of its higher fiber content. In addition, a small amount of wheat bran was added because it is an excellent source of fiber. Persons who are irregular can benefit from the increased fiber, as can those who suffer from any number of common bowl disorders.
Flax seeds are added because they are high in Omega-3 fatty acids. Those following heart-healthy diets will appreciate this ingredient. A diet rich in Omega-3 can reduce the risk of cardiovascular disease by increasing high density lipoproteins (HDL) and decreasing very low density lipoproteins (VLDL). Omega-3 can also be beneficial to brain health by alleviating depression. Adults and seniors who may not always eat a balanced diet will benefit from the extra protein as well as the additional Omega-3.
Wheat flour will increase the fiber and protein content. It will tend to give the pretzel dough a firmer, heavier texture. Fiber will also be increased by the addition of the wheat bran. Only two tablespoons will be used to prevent the baked pretzel from becoming a hard mass. The flax seeds will add Omega-3 fatty acids. With a bit of luck they may also provide some moisture and help to soften the higher fiber ingredients. On the other hand, if the flax only contributes fiber to the final product, it could be too much overall bulk.