Using dried cranberries in baking

[Using dried cranberries in baking]

Using dried cranberries in baking

According to USDA research, cranberries are among the top 5 foods with the highest concentration of antioxidants per serving.

The American large cranberry (Vaccinium macrocarpon) and the common Eurasian cranberry (Vaccinium oxycoccus) are two different species, they differ from each other in appearance and chemical composition. From the Eurasian cranberry, which grows in swamps, juices and fruit drinks are well obtained, but in dried form it loses all its juiciness. Large-fruited berries are not so juicy, so they are excellent for drying and, accordingly, use in food production, including confectionery.

Dried cranberries from the United States appeared on the Russian market relatively recently, despite this it is actively used in bakery and confectionery production: in stores you can find bread, different types of cookies, fruit bars, sweets, nougat and snacks - all with dried cranberries. Manufacturers choose this ingredient for many reasons: dried cranberries are very easy to use, they do not require special storage conditions (in a cool dry place, the temperature should not exceed +18 ° C), in addition, dried cranberries have a high dietary value and are available all year round ... The use of dried cranberries allows bakeries, bakeries and confectionery shops to expand the range of products with increased consumer properties and increase customer demand.

Dried cranberries reveal their taste in different ways, depending on the baked goods. It can be used in the production of rye and rye-wheat breads, in which case the taste of dried cranberries can be set off with coriander or other spices. Also, dried cranberries, cut into halves, can be used in baking wheat bread and in the production of bread from mixtures. In the pastry, the taste is interestingly revealed along with citrus notes and chocolate. It is better to add it to the dough during the kneading process or 2-3 minutes before the end of the kneading. It is possible to expand the range of muffins and muffins by simply replacing raisins with dried cranberries in the same percentage. In addition, finely chopped cranberries (1-3 or 3-5 mm) can be added to jigging, lingering, sugar cookies and crackers.

Cranberries are packed with antioxidants and other phytonutrients. According to a study by the USDA, cranberries are among the top 5 foods with the highest concentration of antioxidants per serving. The study included more than 1,100 most consumed foods and beverages and was the largest systematic study of antioxidants in food. Antioxidants protect our cells from oxidation and free radicals, which experts believe cause heart disease, cancer, and other diseases. Studies show that dietary antioxidants are more beneficial than dietary supplements. Antioxidants work best when combined with other antioxidants and nutrients naturally found in foods. Thus, cranberries, available in a variety of forms, including dried cranberries, are a great way to add antioxidants to your daily diet.

According to the US Cranberry Promotion Committee 🔗