distantly related: Is chimutz a wholly physical phenomenon?
I searched but could not find a question like this on the site but here it goes. Has there been any understanding of what חימוץ is? Meaning in actuality do we know what chemical reaction makes something chometz?
Dough Rising. If yeast is put in it, one who makes rice bread and other legumes bread it rises.
Sourdough, there is GF sourdough started made from rice flour.
Dough cracking – I think I have seen in GF dough
Clearly, these are not signs of chimutz, as chimutz only applies to the five grains.
-
Does yeast in rice flour dough really make it rise significantly? I think any celiac will tell you that it's not the same.– Double AA ♦Commented Mar 2, 2023 at 15:54
-
1Then why is wheat bread still ubiquitous? "nicely" and "rise significantly" are very ambiguous terms, but the facts on the ground seem clear that gluten free "bread" is not equivalent.– Double AA ♦Commented Mar 2, 2023 at 15:58
-
judaism.stackexchange.com/questions/91004/… judaism.stackexchange.com/questions/91025/…– Double AA ♦Commented Mar 2, 2023 at 16:02
-
Again "a lot" is very imprecise. Does it create an equivalent product to wheat or barley? Seemingly it's not just the flavor of wheat vs rice (both very very subtle flavors) since people like rice flavor in rice cakes and oat flavor in oatmeal and no one dreams of wheat cakes being 10x better– Double AA ♦Commented Mar 2, 2023 at 16:14
-
3IMHO we can only give it a legal definition, not a chemical one.– DeuteronomyCommented Mar 2, 2023 at 16:44
|
Show 2 more comments