bake - January 2020 - 21

©ALEXANDER RUIZ, ©FUZULLHANUM - STOCK.ADOBE.COM

DAVIS: Bakers have started swapping water for vegetable juices
when baking certain breads. Not
only do the juices incorporate
another opportunity for added
health benefits, but they also
enhance breads from both a visual
and ﬂavor perspective. Depending
on the type of vegetable juice incorporated, breads will bake in many
different colors like purple and
orange and produce distinct ﬂavor
proﬁles. At La Brea Bakery, we've
been integrating beet juice, carrot
juice and ginger juice, among others,
to further enhance our breads visually and from a ﬂavor perspective.
BAKE: What about the use of
medicinal spices in breads - is this
a trend with traction?
DAVIS: The incorporation of medicinal spices is the latest effort to
incorporate health conscious ingredients into breads. Medicinal spices
and ingredients have gained a lot
of popularity in recent months.
At La Brea Bakery, we've begun
experimenting with recipes that
incorporate spices like turmeric
and smoked paprika. These spices
further enhance bread's health
beneﬁts and drastically alter the way
bread looks. We've been playing
around with adding turmeric to our

sourdough loaf. With sourdough's
existing reputation of being easier
to digest the addition of turmeric
further enhances its health beneﬁts.
BAKE: Any other interesting developments in trending ﬂavors?
DAVIS: As new ﬂours come onto
the scene, we can expect to see
an increase in the mixing of certain
flour types. Through La Brea
Bakery's experimentation, we've
found some ﬂours cannot perform
on their own, but when combined
with others, we're able to introduce
new ﬂavors, colors and textures that
we couldn't have accomplished with
a singular ﬂour. Additionally, with an
increased popularity in sharing food
on social media, we can expect to
see bakers continue to experiment
with colorful ingredients - anything
to make food visually appealing and
enticing for a social media audience.
BAKE: How are supplies of ancient
grains (quinoa, einkorn, etc.)
reaching the point where bakers can
more affordably offer such options?
DAVIS: As ancient grains become
more popular and demand increases,
sources become more readily available and the overall cost becomes
more affordable. This demand also

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Medicinal spices
help enhance
health beneﬁts.
expands the types of grain being
grown which provide bakers with
a great range of grains to experiment with creating unique ﬂavor
combinations
BAKE: How do you assess America's
demand for gluten-free breads?
DAVIS: The demand for gluten-free
bread options is not going away, but
at the same time, consumers' understanding of gluten-free options is
broadening. With the introduction of
new ingredients like vegetable and
fruit ﬂours, gluten-free bread offerings will continue to be a popular
bread option. Additionally, with the
increased incorporation of sprouted
grains, consumers are beginning
to reevaluate bread. Bread is no
longer seen as a "bad" food - but
instead as a nutritious food with
added health beneﬁts.

21
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bake - January 2020

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