Baking formulations

Cured amino resins are far too brittle to be used alone as surface coatings for metal or wood substrates, but in combination with other film formers (alkyds, polyesters, acryUcs, epoxies) a wide range of acceptable performance properties can be achieved. These combination binder coating formulations cure rapidly at slightly elevated temperatures, making them well suited for industrial baking appHcations. The amino resin content in the formulation is typically in the range of 10—50% of the total binder soHds. 

On curing, amino resins not only react with the nucleophilic sites (hydroxyl, carboxyl, amide) on the other film formers in the formulation, but also self-condense to some extent. Highly alkylated amino resins have less tendency to self-condense (33,34) and are therefore effective cross-linking agents, but may require the addition of a strong acid catalyst to obtain acceptable cure even at bake temperatures of 120—177°C. 

Cured sihcone LIM mbber can be fabricated with physical properties equivalent to heat-cured mbber (385). Shore A hardness can range from 30 to 70, depending on formulations. Typical physical properties include tensile strengths as high as 9.7 MPa (1400 psi), 500—775% elongation at break, and tear strength of >30 N/mm (180 Ib/in.). Compression sets of less than 10% can be achieved if the material is baked after processing. 

Uses. Inactive dried yeasts are used as iagredients ia many formulated foods baby foods, soups, gravies, and meat extenders as carriers of spice and smoke flavors and ia baked goods. Yeasts used ia the health food iadustry are geaeraHy fortified with minerals and contain higher concentrations of the B vitamins, especially thiamin, riboflavin, and niacia (see Vitamins). 

Production in the USA is 350000 tonnes annually of which 30% is used in baking-powder formulations, 20% in animal feedstuffs, 15% in chemicals manufacture, 11% in pharmaceuticals, 9% in fire extinguishers and the remaiiung 15% in the textile, leather and paper industries and in soaps, detergents and neutralizing agents. 

Polyurethanes have also been used for many years. They can be applied from a solvent such as perchloroethylene, but such solvents are increasingly under environmental scrutiny. An aqueous polyurethane formulation is normally applied by padding, followed by baking at 150 °C using sodium carbonate as catalyst. 

Substituted triazinyl derivatives of DAS are usually chosen for pad-dry-bake application to cotton in conjunction with an easy-care or durable-press finish. In these mildly acidic conditions (pH about 4) the FBA must show appreciable resistance towards the catalyst (usually magnesium chloride) necessary to cure the resin. The less substantive products in the upper half of Table 11.1 are important in this respect, as are compounds of type 11.9 where R = OCH3 or CH3NCH2CH2OH. It is likely that the hydroxyethylamino groups present in many of these compounds participate in condensation reactions with N-methylol groups in the cellulose-reactant resin. The performance of an FBA applied in conjunction with a resin finish can be modified and improved by careful formulation of the pad liquor but this lies beyond the scope of the present chapter. Alternatively, FBA and resin can be applied in two separate steps most DAST-type brighteners would be suitable if applied in this way. 

International indicates that the amount of calcium silicate added to a package of table salt is less than one-half percent (by weight). in addition to adding calcium silicate to table salt, this anti-caking agent is also included in formulations of baking powder. 

The incorporation of PDMSX into conventional novolac resins has produced potential bilevel resist materials. Adequate silicon contents necessary for O2 RIE resistance can be achieved without sacrificing aqueous TMAH solubility. Positive resist formulations using an o-cresol novolac-PDMSX (510 g/mole) copolymer with a diazonaphthoquinone dissolution inhibitor have demonstrated a resolution of coded 0.5 pm L/S patterns at a dose of 156 mJ/cm2 upon deep-UV irradiation. A 1 18 O2 etching selectivity versus hard-baked photoresist allows dry pattern transfer into the bilevel structure. 

Field Pea Flour in Other Baked Products. When McWatters (44) substituted 8% field pea flour and 4.6% field pea concentrate for milk protein (6%) in baking powder biscuits, sensory attributes, crumb color, and density of the resulting biscuits were adversely affected. No modifications were made in recipe formulation when pea products were incorporated. The doughs were slightly less sticky than control biscuits that contained whole milk. This might be due to lack of lactose or to the different water absorption properties of pea protein or starch. Panelists described the aroma and flavor of these biscuits as harsh, beany and strong. Steam heating the field pea flour improved the sensory evaluation scores, but they were never equivalent to those for the controls. 

Baked goods are the oldest known compounded foods made by mankind. Each ingredient is selected for one or more specific purposes based on contribution to functionality and compatibility, and on relative cost. Bakery products formulators are receptive to new ideas, and vegetable proteins (primarily flours and concentrates) have been well-accepted when they show a cost advantage, for example, soy flours as replacements for dried nonfat milk solids and dried eggs. 

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