Cinnamon and garlic in yeast dough. Cinnamon or cassia?

[Cinnamon and garlic in yeast dough.]

Cinnamon and garlic in yeast dough.

These products are not recommended for use when
kneading yeast dough.

Cinnamon, although we associate with nostalgic
memories of the smell of bread from childhood, now in the dough
not added.
In the past, there have actually been recipes that cinnamon
sprinkled the dough with sugar before rolling the jam into it. However
in the bread maker, adding cinnamon has become a problem. The point is that cinnamon
acts on the dough in the same way as a meat tenderer on meat products - it
destroys its structure.
During the baking process, a wonderful smell really appears, however
it disappears in finished products.
If you absolutely can't do without cinnamon, then at least don't put
more than what is indicated in the recipe, so as not to spoil the whole dough.

Garlic it absorbs the activity of the yeast, so it can be sprinkled or
grate the finished bread, but do not add to the dough.

Here's what I read in the instructions for HP Redmond RBM-1905. To be honest, unexpected. True, I very rarely add cinnamon and dried garlic to yeast dough, and now I won't.

The use of spices in baking

[Irsha]

Irsha, this applies more to live garlic than dried garlic, dried garlic does not have such frantic activity.
With cinnamon in general, an ambush, in childhood, when mother baked cookies, the smell of cinnamon drove the entire entrance crazy, now it almost does not smell. I stopped buying the crust in powder, I take the sticks and grind it myself, but I add it to the coffee after brewing, otherwise its smell will also go away.
They said on TV that the cinnamon sticks we sell are not quite correct, the correct one should be more "hairy".
Make a fool of our brother! (from) :-)

Make a fool of our brother!

They also said that it was not cinnamon at all, but cassia.

not cinnamon, but cassia

Cinnamon or cassia?

The aroma of cinnamon fills the house with coziness, and the soul - with tranquility. The cinnamon flavor is a nifty addition to apple pie, coffee, baked chicken, and a host of other culinary delights. Is it just cinnamon?
Not everyone these days is lucky enough to get real cinnamon. Many people buy cassia, a spice similar to cinnamon in appearance and smell, but less aromatic.

Real cinnamon, or Ceylon cinnamon, or noble cinnamon, or cinnamon, is part of the bark of the evergreen Cinnamomum zeylanicyn, which is native to Sri Lanka and Western India. Ceylon cinnamon is a powerful and expensive spice.

To make real cinnamon, three-year-old shoots of Cinnamomum zeylanicyn are cut, from which only the thin inner layer of their bark is used. The bark is dried in the sun and then rolled by hand into tubes.

Cassia, or fake cinnamon, or Indonesian cinnamon, is made by the plants Cinnamomum aromaticum, native to China, Vietnam and Indonesia. And for its production, not three-year-old shoots are cut, but shoots of 7-10 years of age. And they use not the inner part of the bark, but the whole bark. It's a cheap spice.

Cassia is less aromatic than real cinnamon and has a lower palatability. However, its main drawback is the presence of coumarin in it.

Coumarin is an essential part of both real cinnamon and cassia. But in Ceylon cinnamon, the concentration of this compound is 0.02 g / kg, and in cassia - 2 g / kg.
Today it is known that a dangerous dose of coumarin for a preschool child is contained in four small cookies with "cinnamon", for a student - in six, for an adult - in eight.
With the regular use of small amounts of cassia, a person begins to have chronic headaches, dizziness, and diarrhea is possible.

How to distinguish cassia from real cinnamon?

1. The first step is to pay attention to the packaging. If the manufacturer is honest, the packaging with real cinnamon will say - Cinnamomum zeylonicum, on the packaging with fake cinnamon - Cinnamomum aromaticum.
Everything is very simple. But far from all manufacturers are playing fair game with the consumer's bastards.

2. If you have cinnamon powder, then you can check its authenticity using a simple chemical experiment.

- Take a teaspoon. Sprinkle some cinnamon powder on it. Put regular iodine on top of the cinnamon. If the iodine turns the cinnamon powder blue-black, then it is cassia. If the color is blue, then not so dark, then this is real cinnamon.

I looked at myself a bag of cinnamon from Aidigo, I have all the spices from Aidigo,

honestly written by Cinnamomum aromaticum, already for the sake of interest, iodine dripped - but the powder turned black. Yes, cassia, no deception.
But you don't even need to look and drip anything, because. it's strange to buy a bag of precious seasoning in any store for 20 rubles.
Add this spice in moderation to food - and nothing will be wrong for us.

But you don't even need to look and drip anything, because it is strange to buy a bag of precious seasoning in any store for 20 rubles.

Alas, the price is also not an indicator of quality, how much I tried this cinnamon from different manufacturers, and I did not notice much difference between 20 and 60 rubles.

Because all our supposedly cinnamon is cassia. By the difference in prices, you can at least orient yourself on Iherb.

These products are not recommended for kneading yeast dough.
However, in the bread maker, adding cinnamon has become a problem.
True, I very rarely add cinnamon and dried garlic to yeast dough, and now I won't.

It is very well written about cinnamon in J. Hamelman's book "Bread. Technology and Recipes":

“Cinnamon (in particular its cinnamaldehyde) significantly reduces yeast activity, so a higher dosage of yeast is needed to compensate for this suppression. which inhibit yeast activity when used in large enough amounts. By applying cinnamon to the surface of the dough rather than being included in the bulk, it does not inhibit the yeast and the amount of yeast in the recipe can be reduced. " (From the afterword to the "Oatmeal with cinnamon and raisins" recipe)

If you know the basics, then it is quite possible not to bring everything to the absolute and use cinnamon, if desired.
P.S. The bread according to J. Hamelman's recipe is fragrant from the moment of kneading and the aroma of cinnamon does not disappear after baking, it just becomes a little softer, the structure of the dough after baking is usual, bready.