Bakery products

Sourdough has long been known to improve the shelf life of bread and bakery products, primarily because of the existence of lactic acid produced by lactic acid bacteria (Lavermicocca, Valerio, and Visconti, 2003). 

CRC Handbook of Chemistry and Physics 76th Edition , ed. D.R. Tide, CRC Press, Boca Raton, CA, 1995. 

Marshall, H.D. Goff and R.W. Hartel, Tee Cream , 6th Edition, Chapman Hall, New York, 2003, Chapters 3 and 4. 

Beckett, The Science of Chocolate , The Royal Society of Chemistry, Cambridge, 2000. 

FIGURE 10.1 Major food uses of hard, soft, and durum wheats by the various segments of the baking industry. 

---

White wheat (WW) is a preferred wheat for noodles, flat breads, and bakery products other than loaf bread. WW, which includes both fall- and spring-seeded varieties, is grown mainly in the Pacific Northwest. This low protein wheat, usually about 10%, comprises about 15% of U.S. wheat exports, destined primarily for East Asia and the Middle East. Subclasses include hard white, soft white, western white, and white club. 

Oriented polypropylene film (OPP) may be classified as heat-set and non-heat-set, blown and tentered, coextmded and coated. Orientation improves the cold-temperature resistance and other physical properties. Heat-set biaxially oriented polypropylene film (BOPP) is the most widely used protective packagiag film ia the United States. It is used to wrap bakery products, as lamination pHes for potato and com chips, and for pastas and numerous other flexible pouch and wrapping appHcations. Nonheat-set OPP is used as a sparkling, transparent shrink-film overwrap for cartons of candy. 

More than half of flexible packaging is used for food. Within foods, candy, bakery products, and snack-type foods, such as potato and com chips, use well over half of flexible packaging. Cheese, processed meat, shrink wraps, condiments, dry-drink mixes, fresh meats, and fresh produce represent smaller appHcations. 

Large quantities of evaporated milk are used to manufacture ice cream, bakery products, and confectionery products (see Bakery processes and LEAVENING agents). When used for manufacturing other foods, evaporated milk is not sterilized, but placed in bulk containers, refrigerated, and used fresh. This product is caHed condensed milk. Skimmed milk may be used as a feedstock to produce evaporated skimmed milk. The moisture content of other Hquid milk products can be reduced by evaporation to produce condensed whey, condensed buttermilk, and concentrated sour milk. 

Bakery Products. Sorbates are used in and/or on yeast-raised and chemically leavened bakery products. The internal use of sorbates in yeast-raised products at one-fourth the amount of calcium—sodium propionate that is normally added provides a shelf life equal to that of propionate without adversely affecting the yeast fermentation. Sorbates added at one-tenth the propionate level reduce the mix time by 30% (126). This internal treatment combined with an external spray of potassium sorbate can provide the same or an increased shelf life of pan breads, hamburger and hot-dog buns, English muffins, brown-and-serve roUs, and tortillas. The total sorbate useful in or on these baked goods ranges from 0.03 wt % for pan breads to 0.5 wt % for tortillas 0.2—0.3 wt % sorbic acid protects chemically leavened yellow and chocolate cakes (127). Emit-pie fillings and icings can be protected with 0.03—0.1 wt % sorbates. 

Conversion to acetates, trifluoroacetates (178), butyl boronates (179) trimethylsilyl derivatives, or cycHc acetals offers a means both for identifying individual compounds and for separating mixtures of polyols, chiefly by gas—Hquid chromatography (glc). Thus, sorbitol in bakery products is converted to the hexaacetate, separated, and determined by glc using a flame ionisation detector (180) aqueous solutions of sorbitol and mannitol are similarly separated and determined (181). Sorbitol may be identified by formation of its monobensylidene derivative (182) and mannitol by conversion to its hexaacetate (183). 

The food flavor industry is the largest user of vanillin, an indispensable ingredient in chocolate, candy, bakery products, and ice cream. Commercial vanilla extracts are made by macerating one part of vanilla beans with ten parts of 40—50% alcohol. Although vanillin is the primary active ingredient of vanilla beans, the full flavor of vanilla extract is the result of the presence of not only vanillin but also other ingredients, especially Httle-known resinous materials which contribute greatly to the quaUty of the flavor. 

Differentiated from the quickly perishable bakery foods are the dry bakery products such as cookies, crackers, pretzels, and ice cream cones. These latter items possess a much longer shelf life and may be distributed over a wider area from typically very large manufacturing faciUties. According to the 1987 Census of Manufacturers (2), there are 380 estabUshments producing these dry-type bakery foods, and the value added by such manufacturing facihties amounts to over 4 biUion. 

Per capita consumption of all bakery products in the United States was about 50 kg in 1990 (3). Bread accounted for about 45% of this consumption, while all yeast-leavened items comprised approximately 74% of the total. The U.S. Dept, of Commerce s 1991 US. Industrial Outlook projects that per capita consumption of bakery foods wUl increase 2.2% annually from 1991 to 1996. 

Flavorings. Various spices are employed to provide distinctive flavors in many bakery foods. Similarly, flavors and colors, both natural and artificial, are used to enhance bakery products in terms of both eating properties and appearance (6,15). Cocoa, chocolate, and many varieties of fmit, as well as some vegetables, (fresh, frozen, canned, and dried) are used in the food product or in fillings or icings. 

J. L. Vetter, Caloric and Fat-Modified Bakery Products, MZB Technical Bulletin XIII, Issue 5, American Institute of Baking, 1991. 

Bread and other bakery products, except cookies and crackers... 

Calcium propionate is used in bakery products as a mold inhibitor. Propionates prevent microbes from producing the energy they need, just as benzoates do. However, unlike benzoates, propionates do not require an acidic environment. 

Annatto colors (C.I. 75120) E 100 2% norbixin Annatto extract, water, Yellow-orange Cheeses, ice cream, bakery products... 

---