Baked foods

Products prepared from soy protein products and resembling chicken, ham, frankfurters, and bacon are available commercially. Soy protein isolates are used in place of milk proteins or sodium caseinate in products such as coffee creamers, whipped toppings, yogurt, and infant formulas (see Dairy substitutes). Soy protein products also are used in snacks and in baked foods. 

Fmctose is a highly reactive molecule. When stored in solution at high temperatures, fmctose not only browns rapidly but also polymeri2es to dianhydrides [38837-99-9] [50692-21-2] [50692-22-3] [50692-23-4] [50692-24-5]. Fmctose also reacts rapidly with amines and proteins in the nonen2ymatic or MaiUard browning reaction (5). This is a valued attribute in baked food products where cmst color is important. An appreciation of these properties allows the judicious choice of conditions under which fmctose can be used successfully in food appHcations. 

Most packaged foods require a barrier against gases, flavors, or odors to maintain product quality and provide acceptable shelf life. Baked foods usually need moisture protection, while fresh meats and vegetables require low or controlled exposure to oxygen... 

Tateo, F. and Bonomi, M., Fast determination of Sudan I by HPLC/APCI-MS in hot chili, spices, and oven-baked foods, J. Agric. Food Chem., 52, 655, 2004. 

Use of Peanut and Cowpea Flours in Selected Fried and Baked Foods... 

Tateo, F Bononi, M. Fast Determination of Sudan 1 by HPLC/APCl-MS in Hot Chilli, Spices, and Oven-Baked Foods.]. Agric. Food Chem. 2004, 52, 655-658. 

Wheat Baked foods Improved texture and high volume... 

What happens when the pressure of a gas remains constant and the temperature and volume change Before looking at the relationship between temperature and volume, though, the concept of temperature must be understood. Temperature is one of those terms that is continually used, but rarely given much thought. As long as we can remember, we have had our temperature taken, seen and heard the daily temperature reported, and baked foods at various temperatures. Intuitively, we think of tempera-... 

In April 2002, Swedish researchers shocked the food safety world when they presented preliminary findings of acrylamide in some Ified and baked foods, most notably potato chips and French fries, at levels of 30-2300 p,m/kg. Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this compound has been classified as probably carcinogenic in humans with significant toxicological effects, namely neurotoxic and mutagenic (Rosen and Hellenas, 2002 Tareke et al., 2002). French fries and potato crisps exhibit relatively high values of acrylamide 424 p-g/kg and 1739 p-g/kg, respectively. 

Alkyl groups Foam entrainer of baking food Emulsifier Moisturizer... 

Staff Applications of Aspartame in Baking, Food Technology. 56 (January 1988). Staff Evaluation of Advanced Sweeteners, Food Technology, 60 (Januaiy 1988). 

Sucralose is extremely stable in the dry form (4 years at 20°C) and at a broad pH range. It withstands high temperatures, which makes it well suited for use in pasteurized, sterilized, cooked, and baked foods. However, under extreme conditions of pH, temperature, and time, sucralose can be hydrolyzed, producing 4-chloro-deoxy-D-galactose and l,6-dideoxy-l,6-dichloro-D-fructose or degraded with elimination of hydrogen chloride in basic medium (2,9,58,86,87). 

Many problems associated with successfully identifying and simulating the flavors characteristic of conventionally baked foods have yet to be overcome in the development of new microwave products. This study addresses these problems by identifying compounds most important to the characteristic flavors of white cake batter, microwave and conventionally baked cake. Gas chromatography, mass spectrometry, and odor analysis by sniffing indicated that compounds such as diacetyl, C4-C10 aldehydes, C4-C10 alcohols, C8-C11 dienals, 3-octen-2-one, and 7-octen-4-ol were common to all three flavor systems. Conventional cake was found to contain higher levels of isopentenal and furfural than microwave cake. 

Fried and baked foods, snacks Chewing gum, bakery products Beverages, creamers Flavors, beverage clouds Snacks, cereals... 

As with agar, pectin has also been used to strengthen starch gels.1055 Earlier reports indicate concentrations of up to 5% of pectin as a useful ingredient in baked food products,1059 but a later paper suggests that pectin is an undesirable component in bread, because it retards firmness and hastens baking.1060... 

The validity of this model and its ability to predict the deformability of layered baked foods and polymeric solid foams arrays have been demonstrated by Swyngedau et al. (1991), Swyngedau et al. (1991) and Swyngedau and Peleg (1992). When Hencky s strain is used to characterize the deformation, then (Peleg 1993a) ... 

Aspartame is the most widely used artificial sweetener in the world. It was approved by the FDA for use in the USA in 1981, and now is approved for use in several other countries of the world. One of the drawbacks of aspartame is its instability to heat and acid. Under acidic conditions aspartame slowly hydrolyzes leading to a loss of sweetness, chemical interaction, and microbial degradation. The shelf life of the aspartame-sweetened products with high water content is limited to about 6 months, after which it breaks down into its constituent components and loses its sweetening abilities. At elevated temperatures, solid aspartame slowly releases methanol to form aspartyl phenylalamine and the dioxopiperazine. This reaction is especially favored at neutral and alkaline pH values. Because of this reason, aspartame cannot be used in hot baking foods. 

Polydextrose is a reduced-calorie fat replacer, supplying 1 kcal/g of food. It is often used in conjunction with fat replacers to provide additional bulk and viscosity with reduced calories. Polydextrose contains minor amounts of sorbitol and citric acid. This product was approved by the FDA in 1981 for use in products in several food categories (21 CFR 172.841). Use of polydextrose in some of the products in these categories results in substantial reductions in fat. Polydextrose is currently used in baked foods, chewing gums, gelatins, puddings, and frozen dairy desserts. 

Baked foods, instant foods, milk powders Salad dressings, release water-based flavor, colors Instant foods. Flavors Cosmetics and soaps, dyes, leather Oil soluble, water dispersible Oil soluble, water dispersible Easily sprayable, low viscosity, water dispersible - - - X X - X - - - X X - X - X X X... 

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