Black Sesame Bread
Medically reviewed by Christiana George Updated Date: June 8, 2023
Guys, I’ve been meaning announce this for almost two weeks now: my blog just celebrated its first anniversary! For the occasion, I’d actually made a cake, four layers of chocolate wedged with peanut butter mousse in between, but it turned out to be an absolute dud, so I made another one. Again, I was not impressed. While third time’s usually the charm, I’d lost patience with cake-making (which happened to coincide perfectly with the fact that the weather started heating up) so I gave up and racked my brain for other ways to commemorate the occasion.
…And then two weeks passed.
Whoops. But the fact still remains the same: this blog is now over a year old. Whoa.
Thinking back on last summer, I still remember how hellish it felt at times with the combination of the weather and the oven/stove on and the lack of air conditioner/ventilation and our tight living quarters, but those are memories I prefer to repress most of the time because they’re painful to think back on. I guess I was just a woman possessed, taken over with such a fervor towards my new pasttime that all hardships could be ignored, or at least, soothed over with the discovery of how beautifully food could be photographed. In short, I’d never felt so passionate about anything in my life. I was completely smitten.
A year later, and that enthusiasm has settled to more manageable levels. From my perspective now, I prefer this more balanced lifestyle—hell, I finally have time to hang out with friends and get out into the city more, which is totally healthy, right? It seems unimaginable now to willingly choose that boot camp all over again. But it was pretty crucial, those months, kind of like nursing a young one past infancy (in a small, small way). I’m still in love, but it’s a more sustainable kind of love, one that’s not going to take over my life or burn me (literally).
I wanted to tell you how thankful I am for this little web space of mine, and all the wonderful people I’ve met over the year and had the chance to work with. I’ve also really appreciated all the kind comments I’ve received. You’ve all been tremendously encouraging. Thank you. I can’t wait to see where I am a year from now.
Now let’s talk about this bread. Have you ever heard of the tangzhong method? I ate a lot of Chinese bakery bread growing up, and all the rolls and loaves we bought, a), always gave off a really distinctive smell I couldn’t explain, and b), were always soft, moist, and incredibly tender, and pulled apart in silky, glutinous strands. You could basically gorge on the stuff because it was light and fluffy and completely addicting.
The tangzhong method produces that kind of bread. What? You want me to explain? Okay, basically, you make a paste, called the tangzhong, that consists of water and flour that’s been heated over a stove until the flour does its thickening thing and turns the whole mixture pudding-like. This is because the flour has trapped the moisture from the water (I imagine amoeboid action going on here), thereby producing the moistness and softness and all the aforementioned attributes I described. It’s pretty scientific, isn’t it? But seemingly foolproof, and so much easier than I’d imagined.
I finally got around to trying this method, and the results were amazing. The first thing I noticed when I took the loaf out of the oven was how, well, distinct it smelled, like I’d somehow bottled the Chinese bakery scent and unleashed it in my kitchen. That alone, funnily enough, would’ve made the whole experience worth it. But the loaf itself was beautiful, all glazed and golden brown, and springing with gluten-y goodness. And when I finally cut it open, what appeared were the silky, sticky strands (not an oxymoron) and effervescent pockets of air. The bread was colored a purplish-gray due to the black sesame seeds, and it was lovely.
Finally, I got around to tasting the stuff, and yes yes yes, it was soft and tender and delicious, and Chris and I and his dad (his parents are visiting this week) somehow managed to eat almost the entire loaf over the weekend. All in all, I’d reproduced Chinese bakery bread at home!
If you can’t tell, I haven’t felt this exhilarated in awhile. Actually, scratch that, last last week’s homemade farfalle made me feel the same way. There’s just something about making from scratch things you would normally buy, like marshmallows, cheese, ice cream, and preserved lemons (although I have yet to use them, oops), that I find most rewarding.
One year ago: (I’ve really been looking forward to doing this!) Quinoa with corn, mint, and scallions
BLACK SESAME BREAD
Adapted from many sources, including The Fresh Loaf and Maameemoomoo
Makes 1 loaf
Ingredients:
For the tangzhong:
- 1/3 cup all-purpose flour
- 2/3 cup water
- 1/3 cup milk
For the bread:
- 1/2 cup milk + 1 Tbsp, lukewarm
- 2 tsp active dry yeast
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp salt
- 1 large egg
- 2 to 3 Tbsp black sesame powder
- 1/2 the tangzhong which comes out to 1/2 cup (refrigerate the other half—it’ll keep for a few days. Or, halve the tangzhong or double the bread)
- 3 Tbsp butter, softened and cut into pieces
- 1 egg for the egg wash
Directions:
First, make the tangzhong:
Whisk the ingredients together in a small saucepan and cook at medium-low heat, stirring constantly. After a couple minutes, the mixture will start thickening. When it’s uniformly thickened to about the consistency of pudding, remove the saucepan from the heat and let the tangzhong cool. You can use it right away or keep it in the fridge for a few days.
For the bread:
In the bowl of your stand mixer, add the milk, yeast, and a pinch of sugar. After about 10 minutes, the pool should be bubbly, meaning the yeast is ready to go. Add the rest of the ingredients except for the butter, and, using the dough hook, start mixing on medium-high. When the ingredients are reasonably combined, add the butter in pieces until it’s smoothly incorporated. Continue mixing on medium-high for about 20 minutes until the dough is not so sticky that you can’t manage it with your hands. Turn off the mixer, cover the dough with a towel, and let it rise until it’s doubled in size, about 1 hour.
On a floured surface, cut the dough into three equal-sized balls. Roll them into long ropes and press the ropes together at one end. Braid the ropes. Once you’ve reached the other end, press the dough together and tuck both ends under the braid. Place the braided dough into a loaf pan so it fits comfortably, then cover and let it rise for another 30 minutes or so.
At this point, you can brush the top of the dough with an egg wash. Beat the egg and brush.
Preheat your oven to 350 degrees F. Put the loaf in the oven and bake for about 20 minutes until it’s golden brown. Let it cool before removing the loaf from the pan.
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Are Strawberries Acidic? pH Levels, Reflux & Teeth Safety
Strawberries are one of the greatest sources of dietary fiber, vitamin C, minerals, and antioxidants. But some people with significant heartburn will notice an increase in their symptoms after eating strawberries.
So, we ask ourselves, are strawberries acidic?
Strawberries have a relatively low pH, in the range of 3.0-3.5, which indicates that they are, in fact, acidic. Strawberries are rich in organic acids. They contain ascorbic acid, malic acid, and citric acid. Since they are acidic, they can worsen symptoms of acid reflux if not managed properly.
In today’s article, we will discuss the health benefits as well as the drawbacks of eating strawberries. We will also discuss how to manage a love of strawberries for someone who suffers from acid reflux. So let’s get started.
Why are Strawberries acidic?
Strawberries have a pH range of 3.0-3.5, which definitely qualifies them as acidic. At this point, you may feel confused. If strawberries are so acidic, why do they taste so sweet?
Though strawberries are relatively low in sugar, they are sweeter than any other berries. The reason is the presence of volatile organic compounds.
These compounds have the effect of making strawberries taste sweet. Strawberries contain approximately 30 volatile components, including esters, alcohols, ketones, aldehydes, and others.
Moreover, as they ripen, strawberries lose their acidic content. Unripe strawberries are very acidic, but as they ripen, they become less acidic. Ripe strawberries have a higher pH (meaning they are less acidic), ripe strawberries’ pH ranges from 3.6 to 4.1.
Fun Fact: You may wonder about strawberries having sexes! Yes you heard me right. They have three varieties: female, male and combo. This was discovered by a farmer in 1840 in Ohio.
pH of various strawberry products
| Strawberries & By products | pH level of Strawberries |
| Unripened strawberries | 3.0-3.5 |
| Ripened strawberries | 3.6-4.1 |
| Strawberry jam | 3.0-3.4 |
| Strawberry juice | 3.44 |
| Strawberry filling | 3.81-5.00 |
As we can see in the table above, different forms of strawberries have very different levels of acidity. The lower the pH, the more acidic the fruit. These pH ranges will help you select your strawberries wisely according to your individual sensitivity to acidic foods.
Strawberry nutritional analysis
| Content of strawberries | Amount (g/100ml) |
| Glucose | 1.89-4.52 |
| Fructose | 2.14-4.14 |
| Citric acid | 0.73-1.58 |
| Malic acid | 0.22-0.69 |
From this breakdown, we can see that strawberries are composed primarily of sugars and organic acids. The organic acidic compound has the right potential to worsen symptoms of acid reflux.
Strawberries also increase your HDL (High density lipoprotein, or “good cholesterol”), which is good for our health.
They help control blood pressure, provide a good amount of vitamin C, are a great source of dietary fiber, and contain antioxidants that help to grow immunity. There is even a study that claims that they can help your immune system fight cancer.
Related:
Are Onions Acidic or Basic? Avoid With Acid Reflux or Not
Strawberries and acid reflux: Good or bad?
While they have lots of health benefits, strawberries can have some bad effects as well. Unfortunately, strawberries can worsen symptoms of acid reflux and can make your stomach quite upset.
Acid reflux occurs when the muscle at the top of the stomach (called a sphincter) relaxes, which allows stomach contents to pass backwards, and up into the esophagus.
The stomach has a very acidic environment because of the presence of hydrochloric acid. This is secreted by the cells lining the stomach, and it aids in digestion. Therefore, when reflux occurs, this very acidic fluid becomes present in the esophagus.
This creates a burning feeling in the esophagus, chest, and sometimes in the mouth. It can also cause vomiting, chest burn, and bloating. If left untreated, it can cause dangerous changes to the lining of the esophagus over time.
That is why when we eat more acidic fruits like strawberries, it can exacerbate the acidic environment in the stomach and predispose a person to reflux symptoms.
Overall, a person with a history of acid reflux may have trouble again after eating strawberries.
Acid reflux or gastritis should be managed because it can lead to more severe problems like ulceration, esophagitis, and even esophageal cancer. It can also worsen asthma.
Now, here you may think, how can I continue to eat my favorite food (strawberries!), but be risk-free? To help with this, we will show you some hacks that will keep you safe from acid reflux.
7 Ways to make strawberries less acidic and healthier
People love strawberries and crave them. However, they are also acidic, so one should be careful eating them, especially if you have a history of reflux symptoms. Here are 7 suggestions.
Strawberries with alkaline foods
Try to eat strawberries in combination with some more alkaline foods, such as bananas, coconut, or papaya. These more alkaline foods will help lessen the acidic effects of strawberries.
Having milk
Have some milk right after eating strawberries. This will help you reduce the acidity inside the stomach. Milk has a higher pH, in the range of 7.0-9.0. Almond milk is particularly helpful in reducing symptoms of heartburn.
Drinking water
Drink lots of water after having strawberries. Water will help to diffuse the acidity and make the pH higher inside the stomach.
The more water in the stomach, the more it reduces the acidity. Large water content dilutes the acid and makes the pH higher.
Coconut water
Having some coconut water is another way to help reduce acidity. Coconut water is primarily water (94%) and is also a very good source of potassium. This is helpful because potassium and calcium are the two major components that help reduce acidity.
Yogurt
Yogurt is another food that can help reduce the acidic environment in the stomach and blunt the effect of eating strawberries. It is also a great source of calcium, potassium, and magnesium, all of which help control the flow of acid inside the stomach.
Fun Fact: “ Did you know, strawberries are actually known as “false fruits?” They are not true fruits, because they do not have seeds on the inside.
What fruit is low in acid?
Here is a list of 10 fruits that are low in acid.
| Fruits Name | pH level |
| Avocados | 6.27-6.58 |
| Persimmon | 4.42 – 4.7 |
| Cantaloupe | 6.13 – 6.58 |
| Honeydew Melon | 6.3 – 6.7 |
| Mangoes | 5.80-6.00 |
| Dates | 5.49 |
| Honeydew | 5.42 |
| Papaya | 5.20-6.00 |
| Watermelon | 5.18-5.60 |
| Pear | 3.6–3.8 |
Is eating strawberries bad for you?
Nothing is beneficial if eaten in excess. You must be careful about overeating this fruit, like all fruits. Strawberries are worth taking caution, because their acidity can cause symptoms if overeaten.
Since they are a fruit, strawberries do contain some sugar. If you are trying to control your weight, watching your sugar intake is necessary.
Excessive intake of strawberries might also cause diarrhea or stomach distress. Strawberries are also a known allergen, so some people may suffer from an allergic reaction.
Are you getting heartburn from strawberries?
One of the most common problems for strawberry lovers is that they face severe heartburn. This is a very common sign of acid reflux.
An unbalanced diet, including excessive intake of acidic foods like strawberries, can cause this problem.
The best solution is to eat acidic foods in moderation, or in combination with more alkaline foods. This will help you be able to eat strawberries while staying healthy.
Heartburn and cravings for strawberries
It’s natural to have cravings for foods as delicious as strawberries. But then we come back to the heartburn issue. We understand that acid reflux is what causes heartburn. How can we solve the heartburn issue?
- Some anti-acidic drugs help to reduce the burn, known as “antacids.”
- Eat a high alkaline food after having the strawberries, such as bananas, milk, papayas, or coconut.
- Stay hydrated, and drink milk or water with or after your strawberries.
Fun Fact: Strawberries are the only fruit to ripen in the spring.
Are strawberries acidic to the teeth? Do they damage my teeth?
Yes, strawberries are acidic, and acids can damage the enamel on your teeth. However, strawberries also contain maleic acid, which is beneficial in that it is known to whiten your teeth. However, strawberries should not be used to whiten teeth.
The effect of the acidity on the enamel and sugar, which can lead to cavities, means that strawberries probably do more harm than good for your teeth. It is a good idea to brush, or at least rinse your mouth, after eating sugary or acidic foods.
Are frozen strawberries more acidic? Should I have it or avoid it?
Frozen strawberries are more acidic than fresh ones, and have a pH of 3.0 to 3.3 on average. Freezing temperatures slow the ripening process, letting the strawberries remain more acidic. This low temperature is necessary for storing the strawberries.
Fun facts: There’s another type of strawberries called “purple strawberries” which was created by the seed company Burpee.
FAQs
Can strawberries cause acid reflux?
Ripe strawberries are safe to eat for a person who has acid reflux. For those who don’t know what acid reflux is, it results from a weakened esophageal sphincter that allows the stomach acid to flow up to the esophagus.
Ripe strawberries have lower acidity and are good for those who have severe problems with acid. Unripe strawberries are more acidic.
Are strawberries citrus or acidic?
Strawberries have a fair amount of citric acid, but they are not categorized as citrus fruits. Why is this? We first need to know what citrus means. Citrus is the genus of certain trees with flowering qualities. Strawberries are grown from small plants on the ground, and are thus not citrus plants.
How to reduce the Acidity of Strawberries?
If you suffer from acid reflux disease yet have a serious craving for strawberries, you can still enjoy them in moderation. You can reduce the acidity of strawberries by eating them alongside something alkaline.
As a liquid in a strawberry smoothie, for instance, unsweetened almond milk is a great choice. Because it complements the flavor of the fruit without adding any sweetness.
Are strawberries acidic for babies?
Many babies love the sweet flavor of berries. If you notice that your baby has signs of acid reflux or any signs of an allergic reaction, please seek medical attention.
As with anything, foods are best eaten in moderation, and overall, strawberries are good for health and are also a good source of vitamins and fiber.
Why do strawberries taste sweet?
Ripe strawberries are sweet because their acidity has decreased as they ripen, and they also contain various organic compounds that produce the sweet taste. Here, another interesting fact is played by the “Auxin”. It’s basically the hormone that makes the fruit taste so sweet.
Conclusion
If you want to include one fruit in your diet that will help you to keep fit and healthy, then strawberries are a good option. Strawberries will fill your requirements for fiber, vitamins, and antioxidants.
As always, all foods have pros and cons. And nothing is healthy when eaten in excess. In moderation, strawberries are an excellent addition to most diets.
References
1. On Strawberry Acidity & pH Levels
- Pathogen Modeling Program (PMP) Online (USDA Agricultural Research Service): Lists the pH of fresh mature strawberries at approximately 3.21–3.42 and frozen strawberries at 3.30–3.55.
- Yuri Elkaim (Nutritionist & Health Expert): Confirms strawberries typically have a pH between 3.0 and 3.5 and contain organic acids like citric and malic acid.
2. On Acid Reflux & GERD
- Health.com: Explains that while strawberries are acidic, they are often considered a “low-acid” fruit compared to citrus and can be eaten by many people with GERD, though individual tolerance varies.
- Gastroenterology Consultants of San Antonio: Notes that strawberries can contribute to GERD symptoms for some people due to acidity and suggests pairing them with lower-acid foods like yogurt or oatmeal.
3. On Dental Health (Enamel Erosion)
- Summit Dental Excellence: Discusses the myth of using strawberries for whitening, clarifying that the acids (citric and malic) can erode enamel and eventually make teeth look darker by exposing the dentin.
- Dr. Kevin Sands, DDS (Cosmetic Dentistry): Lists strawberries as a highly acidic food that can temporarily soften enamel, recommending patients rinse with water after eating them.
4. On Botanical Classification (Not Citrus)
- Encyclopædia Britannic: Classifies strawberries as part of the Rosaceae (Rose) family, distinct from the Rutaceae (Citrus) family, and explains they are “aggregate accessory fruits” rather than true berries or citrus.
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