Saturday, February 21, 2009

Low GI diet

What is GI?GI is stand for Glycemic Index or Glycaemic Index.A concept that was developed by Dr. David J. Jenkins and colleagues in 1980 - 1981 at University of Toronto to identify which food or to categorized it for people with diabetes problem.GI were used to measure the effect of carbohydrates on blood glucose levels.

Whats the different between low and high GI?
When human body break down the carbohydrates in digestion process,if the carbs break down and releasing glucose rapidly into the bloodstream it is called high GI level.Meanwhile if the carbs break down slowly,it is called low GI level.

How they measuring the GI level?According to the method used by University of Sydney, to determine a food's GI rating, measured portions of the food containing 10 - 50 grams of carbohydrate are fed to 10 healthy people after an overnight fast. Finger-prick blood samples are taken at 15-30 minute intervals over the next two hours. These blood samples are used to construct a blood sugar response curve for the two hour period. The area under the curve (AUC) is calculated to reflect the total rise in blood glucose levels after eating the test food. The GI rating (%) is calculated by dividing the AUC for the test food by the AUC for the reference food (same amount of glucose) and multiplying by 100 (see Figure 1). The use of a standard food is essential for reducing the confounding influence of differences in the physical characteristics of the subjects. The average of the GI ratings from all ten subjects is published as the GI of that food.
What are the benefits of Glycemic Index to us?After understands what is the GI stand for,we should now know that having a low GI food will help our body to maintain its energy last longer.Here are more benefit we will get for obtains these type of food:

  • Low GI carbs prolong physical endurance
  • Low GI carbs reduce hunger and keep you fuller for longer
  • Low GI carbs reduce blood cholesterol levels
  • Low GI carbs reduce the risk of heart disease
  • Low GI carbs improve diabetes control
  • Low GI diets increase the body's sensitivity to insulin
  • Low GI diets help people lose and control weight
Should you eat only low GI food at every meal?Here some important tips you should know if you're interested to change your diet.According to University of Sydney research,the effect of a low GI food carries over to the next meal, reducing its glycemic impact. This applies to breakfast eaten after a low GI dinner the previous evening or to a lunch eaten after a low GI breakfast. This unexpected beneficial effect is called the "second meal effect". But don't take this too far, however. They recommend that you aim for at least one low GI food per meal. While you will benefit from eating low GI carbs at each meal, this doesn't have to be at the exclusion of all others. So enjoy baking your own bread or occasional treats. And if you combine high GI bakery products with protein foods and low GI carbs such as fruit or legumes, the overall GI value will be medium.

Does the GI increase with serving size?The GI always remains the same, even if you double the amount of carbohydrate in your meal. This is because the GI is a relative ranking of foods containing the "same amount" of carbohydrate. But if you double the amount of food you eat, you should expect to see a higher blood glucose response - ie, your glucose levels will reach a higher peak and take longer to return to baseline compared with a normal serve.

Is a low GI diet suitable for vegetarians?The range of protein and carb intake that is healthy is fairly broad - as a vegetarian you will inevitable have a higher carb intake and slightly lower protein intake. This makes the GI important for you but easy to adapt if you choose wholegrain cereal products and legumes as your carbohydrate base.The GI only applies to foods containing significant amounts of carbohydrate. Most vegetables have small amounts of carbohydrate and those that provide more usually have a low GI, with the exception of potatoes. You can therefore tuck into your veggies without considering the GI for every one.


Sunday, February 15, 2009

Main problem for small and medium bakery business

In most develop country we can see there are much small and medium type of bakery business running compare to big or large bakery production.Bakery business were grouped in food and beverage (f&b) industries.In present time, this economy catastrophe doesn't hurt much for f&b industries.It almost doesn't give any effect at all.Why?First of all when it comes to something about food or daily needs or services,government will try their best to keep it at low price so people still can get it.People do eat everyday,no matter how hard the economy be,they still need to eat.Can you imagine if one day when you go to the market and there is no bread or the price is too high that you can't afford to buy?This will cost unrest among the people and will causes much more problem to the government.

After being long time in this industries,i think the main problem for small and medium bakery business in Malaysia is not at the material cost or production cost,but its in man power source.For example in my country,employer can acquire cheap labour cost from foreign workers.Compare to local workers,their pay are much more higher than the foreign workers.There are pros and cons to this fact.In my experience,local workers were lack in disciplines and attitude.However,communication with them much more easier compare to foreign worker.I can trained and teach any new local workers how to make decent bread and make them understand how the entire production running in less than two weeks but for foreign workers that usually doesn't speak fluent English or Malays it can takes more than a month.

The problem with local workers is they're always doesn't give 100% commitment in their job.Or at least i can say,every workers should try to give their best at any job given.They should try to love their job instead of work just to get pay for it.When we enjoy our job,this can make our life more easier and cheerful.For examples,I'm actually graduate from computer networking degree but when i feel its hard for me to get decent job in this field,i think i should learn another different skills to add my value.Although this making bread & pastry skill doesn't related to each other,but i like to know how to make it.So i improved my skill and knowledge in this bakery industries until i can master it for myself.

I can say that i prefer working with foreign workers because they're actually come here to my country to earn money to feed their family back home.So they're more aware at their responsibilities and always work hard.But something that i don't like with foreign workers is they're too depend on each other.They're more likely to work in a group amongst them and this i can say "dangerous" for the company.Why is that?Let me give you one usual scenario:
Let say you manage or supervise medium bakery shop.You employ 3 foreign workers from Bangladesh.They're new to your country, doesn't speak fluent English,and know nothing about making bread or never work with its ingredients.First of all,you need to trained them to mix,shape and baked the bread.In the mean time,they need to learn memorise the name of the bread they make.They need to know exact ingredient and measurement for each type of bread and how to group them.Well like i said earlier,this learning process can take more than a month depend on their capability to adapt new knowledge.There are no problem if each of them work hard or show their effort to learn by any mean.But the problem occurs if one of them not given attention,or doesn't show interest to learn harder or in other word,lazy.When you try to fix this problem by acting straight in order to disciplined this worker,or the last result you fired the lazy one,there is 90% chances that another 2 of his friend will follow him to quit the job.When this happen,you now realise that all effort you give to teach and trained these 3 workers are useless.

This type of problem actually happen in most bakery shop in my country.The employer need to decide whether to employ locals or foreign worker.Both of them have pros and cons.The employer need to choose either low or high cost worker they need,but the stability in production is more critical for any business survival.Yes,what i can conclude here is having foreign worker will bring more stability in production but it'll need more patient and effort to make it successful choices.

Articles: Nourfadly80


Sunday, February 8, 2009

Bread Nutrition Fact

Ever heard the phrase "man can not live on bread alone"? Its a true fact.Although bread is a good source of protein,vitamins,iron and calcium plus fiber content from wheat bread,it still not enough for a good diet.That's why bread need to join with another group of food to support its lack of vitamins and minerals.But one thing for sure,breads are not that fattening.One slice of regular white bread is about 80 calories. White bread contains iron, niacin and calcium. One slice of Rye bread also contains approximately 65 calories, and is a good source of Iron and thiamine.

Does bread contain carbohydrates?The answer is yes.Some of bread also low in fat.But do not easily take this fact for the answer.There are various type of bread in this world.Each of these type got pros and cons.But none of these bread can beat rice for it carbohydrates.That's why bread should always be included as part of a balanced and healthy diet.Not for main dishes.

The only best type of bread ever known is wholemeal bread.Some people called it "brown bread".Its always considered to be a healthier alternative to white bread, as all of the grain is used in making it, where as, only the part of it is used when making white bread.Let me compare both of it nutrition fact.For every 100g of wholemeal bread and white bread,wholemeal got 77g of calorie compare to white bread that have only 50g.For carbohydrate,wholemeal contain 17g but white bread only 11g.Wholemeal bread again better than white bread in protein content.

This fact only for original wholemeal and white bread recipe.As you know,there are plenty modification made by manufacturer to their bread product.Some of them been added with additional diet value.For example,the newly invented low GI bread.GI stand for Glycemic Index, it is a measure for calculating the glucose level of the blood.Every 100g of low GI bread is made up to 46.4g of carbohydrate, of which sugar is just 2.9g and has a salt level of 0.7g.Bread with a low GI ranking (1 to 55) cause a slow, steady rise in blood sugar levels reducing food cravings, making you feel full for a longer period of time.Bread with a low GI help people control their blood sugar levels and may contribute to weight loss.This low GI bread is suitable for dieters, healthy eaters, vegetarians and type 2 diabetics who follow a low Gi diet.

Author: Nourfadly80


Saturday, January 31, 2009

Interesting fact about bread.

While searching for bread articles,i found some useful information about bread itself.Here my post in this lovely Sunday morning,which also my pay day!.I'll be rich in couples hour.Boohoo! Im so happy.Here the fact that i found and i want to share with you all.

We start from the earliest race who baked a bread.Did you know the ancient Egyptians are believed to be the first to have baked leavened (raised) bread in about 3,000 BC.(which i thought the french who first discover about how to do it...)So i wonder how the french get so good at making bread and pastry?How the french discover the same thing that first discover by the Egyptians? So,based on my knowledge in world history which is not much i presumed,i guest they get the knowledge when they explore or when in their conquest on Africa continent.We all agreed that create something new doesnt make anything good if the creation doesnt be something better or well known.Improving and mastering some knowledge is better than create it or invent it.As well researching and publishing it will make it more useful.

Farmers receive approximately 5 cents (or less) from each loaf of bread sold.Again,the starters wont get much for their effort.They grew the wheat in hot sun rises,doing the hard work and yet,they got less from it.This is where adding some element in something basic could improve it value itself.As a baker,i'm maybe the tenth person who add the new element on that basic wheat.Here some hierarchy that i think close enough to describe what i mean.

  1. Farmer do the wheat planting and harvest.
  2. The wheat collect by agent to bring the wheat to factory for proccessing.
  3. In the factory,maybe up to 10 or 20 individual handling it into flour process.
  4. Then after the wheat tranform into flour,again it collect by agent to distribute.
  5. Now,at the hand of grocer it supplies to consumer.
  6. And here where i'm standing,in the bakery kitchen process the flour into something so called dough and design the the shape to become something interesting to look and ofcourse delicious to eat.
As you can see,the baker is almost the last person who add the new element to the wheat and transform it into something that we can actually eat.Now letme calculate how much i earn for each bread compare to the one who actually "create" it.

  • I made almost 400 pcs of bread everyday with different design and method by myself. True! its alot.
  • I made about basicly $1700 per month.Not much i know :)
  • So, $1700/26 = $65 per day
  • $65/400 pcs of bread = $0.16 for each bread i made.
Look how much i get by adding new element on that wheat.It almost 3 times from the farmers.Although i do it in air conditioning room and no heat of sun.(but have heat from the oven of course).
In Russia, bread (and salt) are symbols of welcome.Some interesting fact is one bread superstition is that if you put a piece of bread in a baby's cradle, it will keep away disease.And my favorite fact about bread is "Legend has it that whoever eats the last piece of bread has to kiss the cook!".Haha, i wonder if i can claimed that :). So my conclusion is......

Egyptian = farmer
The french = Me!
Bread on FoodistaBread


Saturday, January 24, 2009

Bread - The Must Have Recipe

Check this out guys!

Easy bread, wonderful aroma, this Must Have Recipe makes two French style loaves or 12 rolls or one loaf and 6 medium size rolls. The rolls will weigh about 115 grams each after baking.

It will taste and smell better if you do it all by hand. And the process is good for you and the environment. You save on electricity by not using a electric bread maker and you use your own calories to knead the dough, so you stay thing and , (To keep the dough from sticking to your hand, you can use the thin plastic gloves you find in the pharmacy.)

You need 1) A large cookie sheet for baking. 2) Two bowls, one for mixing and one oiled bowl for the first rising 3) A small bowl for the yeast 4) A small bowl for the beaten egg 5) A pastry brush 6) A damp dish twel or plastic wrap 7) Not necessary but extremely useful is a candy thermometer so you take the temperature of the water. You want it about 110'

Put a thin layer of cornmeal on the large cookie sheet. Oil a large bowl

The recipe: 5 and 1/2 cups bread flour 1 packet of active dried yeast 1 tablespoon of sugar 2 cups of warm water 2 teaspoons of salt 1 tablespoon of vegetable oil

For brushing the tops of the loaves, you will need one egg beaten with a teaspoon of water.

Dissolve the yeast in 1/4 cup warm water with the sugar. Water should feel pleasant to the touch, about 110'. Cover and set aside for ten minutes. It should become bubbly and frothy. If it isn't the yeast is not active enough and should be discard. Open another packet and try again.

Empty the frothy yeast mixture into a large warmed mixing bowl/ Stir in the rest of the warm water plus 3and 1/2 cups of the flour. Mix with wooden spoon, adding as much remaining flour as required until the dough in the bowl leaves the sides of the bowl. Remove the ball of dough onto a floured wooden board and knead for about ten minutes, adding flour to the wooden board so the dough does not stick. Knead until the dough is smooth and elastic about ten minutes.

Put the ball of dough into the oiled bowl and turn the dough round and then upside down so it picks up a light coating of the oil. Cover the bowl with an oiled piece of plastic wrap and put in a warm place for 45 minutes or until doubled in bulk.

Tip the dough onto a floured board. Punch down and let it rest for ten minutes. The divide in half and shape into two loaves. Do the shaping in the following manner. With your hands or a rolling pin shape into a rectangle about 16 inches long, three inches wide and about 1/2 inch thick. Now roll it up tightly lengthwise Pinch the bottom and place it bottom side down on the cookie sheet with the layer of cornmeal. Repeat with the second piece. Make 4 slashes in the top of each loaf. Cover with oiled plastic wrap. Put in a warm place.

When the loaves have doubled in bulk, about 45 minutes, remove the plastic wrap and place the bread in the preheated oven, 375' for 30 minutes. Brush three times at intervals with the beaten egg.

You will know the loaves are done when you tap the bottoms and the loves sound hollow. Now, if you are not ready to bake the loaves, you can refrigerate them after you shape them, before they rise for the second time. When you are ready to bake them, remove from the refrigerator, allow to rise and then bake as above.

If you prefer rolls or want one loaf and 6 medium size rolls, you can divide the dough in half for making the one loaf and divide the other piece into six equal parts and shape accordingly. The raw dough for six rolls will each be about the size of an extra large lemon. The aroma of the baking bread will fill the whole house and smiles will be everywhere, especially in the kitchen if samples are given out with a glass of milk or a cup of steaming hot coffee.

Photographs and other must have recipes on


Wednesday, January 14, 2009

How to Compare Bread Makers and Choose the Best One For You

While surfing,i find this useful article on how to choose the best bread makers for you,enjoy!

If you have decided that you would like to try your hand at making your own home made bread but don't want the hassle of making it by hand. There are many Bread making machines on the market that can make superb bread very quickly and without a lot of fuss and bother, but do you know which unit to choose?

To find the one that is going to be best for you, you will need to compare the Breadmaking machines but first you must determine the maximum price you would be prepared to pay. This will at least allow you to narrow down the choices and then it's just a case of finding out what features the individual machines offer.

Some of the Breadmakers offer quite a lot of features including the option to make cakes and to automatically add nuts, raisins and even chocolate chips, to make your bread more interesting, and what about making the popular moist banana bread recipe You can almost smell the aroma! These additional ingredients are added automatically, so you do not have to hang around for ages waiting for the command bleep to tell you its ready and waiting. Also, imagine waking up in the morning to the smell of freshly baked bread because you used the timer feature the night before.

If you suffer from gluten intolerance, then you can easily make gluten-free bread. This can be a real boon because it can be difficult and very expensive buying specialist gluten free bread in the shops, and anyway home made bread is so much fresher and tastier. Its easy to get bread machine recipes specifically for people on a gluten free diet.

All Bread Makers can bake a standard loaf of bread but some can do a lot more so, below is a list of normal operational features offered with all the machines, plus the additional features offered by the others. There are many bread making machines to choose from and finding the right one for you seems confusing so for this exercise I am going to concentrate on the functions of the machines made by Panasonic Morphy Richards, Kenwood, Russell Hobbs and Breville because they are the main and best known manufacturers

Not all Bread Makers are the same but they will all .....

• Bake a standard white or brown loaf

• Loaf sizes from 11b

• Have timers

• Come in a choice of different colours and finishes

Depending on your budget and how much you are prepared to pay, some of the machines offer more additional features, but this does not always mean that the machines are in the higher price brackets. Make a list of the features you would really like and compare these with the prices. You may be surprised!

Some Bread Makers will have .....

• 3 different loaf sizes

• Different bread types

• Automatic additional ingredients dispenser

• Viewing windows

• Cool touch housing

• Rapid bake modes

• Programmable Timers

• Smart-bake - programmable memory settings

• Unique kneading blades

• Continental style crispy bread programs

• Light to dark crust settings

• Option to makes cakes and jam

If you have a tight budget, you will still be able to buy a very good bread maker at a very reasonable price and it will produce your fresh home made daily bread. This may be all you want and need and although the more sophisticated machines offer additional features for the people who love to experiment, ultimately it's probably just a quick fresh daily loaf of bread that you really want!. With the price of shop bread soaring ever upwards, it shouldn't take too long for it to have paid for itself.

Rose Taylor is a cooking enthusiast. Have look at her website on and you will find all the information you need in order to compare and find the best BreadMaker for you.


Thursday, January 8, 2009

ANNOUNCEMENT going to change my blog template to suits my topic.Still searching for bread or pastry template.If u guys found any of interesting templates for me,please notify me .Really hard to find bread or pastry one ofcourse.. :)

Ok guys,the renovation is almost complete.New template is up,also new feature added.This blog is now a part of Do Follow blogsphere.Your comment in my post will automaticly get indexed by search engine spiderbots and you'll get your backlink indexed.Please dont abuse this :)


Friday, January 2, 2009

My first award

Wow! i get my first award ever!

I receive this first Awards called "Butterfly Awards" from my friend Gloria. Thank you my friend...This mean allot to me since it's been my first award.

Rules of this award are :
  1. Put the logo on your blog
  2. Add a link to a person who awarded it to you
  3. Link another 10 blogger who you want to give this award to.

As the rule of this award, I want to pass this award to 10 blogger. So I'm honored to give this award to :

  1. lovely092101
  2. Janelabu
  3. Rare Footage
  4. Beng-gee
  5. Healthy Traveller
  6. honiejoiiz
  7. Pinoyislands
  8. Seelaninfo
  9. RecipesGalour
  10. CrazyCents


Easy Doughnut Topping-Vanilla Butter

Well,this is not a recipe to make a doughnut,maybe next time. I'm sure you can find variety of that in other recipe site.But for now,i wanna share 1 of its topping.All doughnut actually have a same base recipe,what make it different from each other is just simply the topping.So today,i wanna share with you all vanilla butter topping.As usual,easy recipe and method.

Vanilla Butter topping Ingredients
  • 120gm Margarine
  • 100gm Icing Sugar
  • 1tsp Vanilla Essence
  • 5-6tsp Hot water
Cooking Directions
  1. First melt the 120gm margarine.
  2. Put the icing sugar into the melted margarine.
  3. Put vanilla essence and then stir the mix.You can add hot water slowly until you satisfy.
  4. Then,finish!You can start coating your doughnut with your newly made vanilla butter topping.Coat your doughnut when your topping still hot,its much easier.
  5. After finish coating,you can add some snow powder.
  6. You also can dress up your doughnut with any kind of fruits that you like for e.g strawberry,peach or raspberry.

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