Coffee flour is a thing and it’s going to caffeinate your baked goods

Jan 21, 2016 at 6:32 pm |
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Photo Source: IMDB

Photo Source: IMDB

Professor Dan Perlman of Brandeis University has invented every mother’s dream!!!! The coffee flour, and it’s coming to baked goods near you very soon!

Megan Scudellari for the Boston Globe says that researchers think that coffee’s health benefits have something to do with “chlorogenic acid (CGA), an antioxidant that appears to modulate how rapidly the body breaks down glucose.”  Well, isn’t that great news!

Perlman’s newly patented process does require par-baking green coffee beans at a very lower temperature for a short period of time, which retains the CGA that’s typically lost in the regular coffee roasting process. What happens is that the light-colored beans are no good for brewing and drinking, but are are still loaded with all of the healthy antioxidants we need from coffee. Perlman decided to turn those beans into a finely milled flour that has up to four times as much CGA as regular roasted coffee beans. Wow gluten free coffee flour????

 

Perlman told Eater, that he’s been experimenting with baking with his new coffee flour, and that his new flour provides a pretty powerful kick: “This flour contains 2.5 percent caffeine by weight, so if you were to put 4 grams of this in a breakfast muffin, it would be the equivalent of drinking a cup of coffee.”  WOW

Perlman does say that consuming foods made with the coffee flour would provide an experience greatly different from one of those caffeine-loaded energy bars or drinks:  “Unlike some bars that are loaded with chemically purified or synthesized caffeine, this is natural food source caffeine,” he says. “I would expect it to be absorbed a little more gradually than the caffeine in a cup of coffee, so [it would offer] a more sustained release and longer-term stimulation than you get when you drink a cup or two of coffee.”

Perlman also says:

“I have been baking with it as an ingredient, we’ve actually [given samples to] a number of companies who’ve used it in tests of bakery products, so it’s a very user-friendly ingredient. It’s a fine flour which mixes with regular flours of any type you might choose – whether it’s wheat flour, rice flour, whatever — so you can use this as an enhancing ingredient. I don’t see this as being a direct one-to one replacement for regular flour since coffee beans are relatively expensive compared to wheat flour, so it’s more of an enhancing nutritional ingredient to provide the antioxidants a well as the natural caffeine boost.”

Can not wait for some COFFEE CAKE OR COFFEE PIE

Photo Source: IMDB Professor Dan Perlman of Brandeis University has invented every mother’s dream!!!! The coffee flour, and it’s coming to baked goods near you very soon! Megan Scudellari for the Boston Globe says that researchers think that coffee’s health benefits have something to do with “chlorogenic acid (CGA), an antioxidant that appears to modulate how rapidly the body breaks down […]