Baking industry

English or Persian Walnuts. Walnuts are produced in more countries than any of the other tree nuts but production figures are unrehable. The United States is the leading producer of walnuts, at 234,913 t in 1990—1991 (valued at 279,720,000). Production, mostly in Califomia and Oregon, is nearly one-half of the world total. Many countries produce substantial quantities of walnuts. The USDA considers estimates of the commercial crop more rehable than the total yearly production figures, which in 1990—1991 were 152,500 t in China, 66,000 t in Turkey, 17,000 t in India, 13,000 t in Prance, and 12,000 t in Italy. Walnuts, both in-sheU and shelled, may be imported from many countries, eg. Prance, Italy, China, Turkey, and India. Most imported walnuts are smaller than domestic walnuts and are used by the confectionery and baking industries. 

The fermentative activity of the yeasts is almost the same in aH industries. Differences in fermentation times arise mainly from differences in temperature. For the baking industry, temperature is high, therefore fermentation time is short, with Htde time for ceU multiplication and very high ceU counts at the start. 

Many other products belong to the category of yeast-raised bakery foods (6—9). Some that may be cited include various kinds of specialty breads, coffee cakes and danish pastries, bagels, croissants, yeast-raised doughnuts, some types of crackers, English muffins, and roUs. Of the total annual sales of the baking industry, yeast-raised goods constitute about 61%. 

A recent trend in the baking industry is to produce bakery foods with either no or reduced fat, to achieve perceived nutritional benefits (25). The functions of fat are achieved, to a degree, with materials such as maltodextrins and modified starches in combination with gums and emulsifiers (see Fat replacers). 

The aim is to produce biomass or a mass of cells such as microbes, yeast and fungi. The commercial production of biomass has been seen in the production of baker s yeast, which is used in the baking industry. Production of single cell protein (SCP) is used as biomass enriched in protein.6 An algae called Spirulina has been used for animal food in some countries. SCP is used as a food source from renewable sources such as whey, cellulose, starch, molasses and a wide range of plant waste. 

The plant inspection program of the American baking industry has shown that 80% of sanitation problems can be avoided by good housekeeping. Proper use of residual spray material, such as DDT and chlordan, will control casual invaders—roaches, ant, flies, silver-fish, dermestids, fungus beetles, and meal worms— without contamination of food products. 

Experience in the baking industry since World War II has shown that proper use of residual spray materials such as DDT and chlordan will most effectively control these casual invaders. When housekeeping in a bakery is maintained as near perfect as possible, the application of a residual layer of toxic insecticide on areas upon which casual invaders are most likely to travel in seeking harborage will effectively kill the invader individual before it has an opportunity to nest. Experience has borne out this theory in a general way, and specific data are now being collected which will describe it in more scientific terms. 

The baking industry feels that it needs residual sprays of the character of chlordan and DDT. It has no fear of contamination of the finished product, for there is far less danger from contamination here than there has been in the past from such poisons as sodium fluoride powders, which were used for many years without adverse publicity, despite infrequent food poisonings from their use. 

The baking industry is not just concerned with the production of bread, there is an important difference between bread and other baked products. Bread is regarded as a staple food and as such attracts regulation of its composition and sometimes price. Biscuits, cakes, pastries and pies are regarded as discretionary purchases and avoid regulation. Bread production is an extremely competitive business while the production of other baked goods is not quite so competitive. 

A question that occurs to those involved in the baking industry is what use has this research on proteins been regarding producing baked products The research has in general aimed at identifying those proteins that are most important in making bread. This is because of the economic importance of bread and the priorities of the funding providers. 

To date, the research has been used to investigate different cultivars of wheat so that the benefit to the baking industry is likely to be in enhanced supplies of wheat in both quantity and quality. 

The baking industry has even developed soft grain breads and other multigrain breads to supply consumers nutritional needs. 

Heederik, D., and Newman Taylor, A. J. (1999). Occupational asthma in the baking industry. In "Asthma in the Workplace" (1. L. Bernstein, M. Chan-Yeung, J.-L. Maol, and D. I. Bernstein, eds). Marcel Dekker, Inc, New York. 

The application of enzymes has a long history in the flour, milling and baking industries (Haarasilta and Pullinen, 1992). Cereal-based enzymes have been used for decades in the form of different malt products, such as malt flour, malt extract and malt-based improvers. The use of fungal hr-amylases became widespread during the 1960 s. hr-Amylases produce dextrins, which ate further broken down to sugars by naturally... 

Mix Process. Usually all liquid components (except the diisocyanate), antioxidants, ballistic additives, bonding agents, and metallic fuel are blended together and transferred to the mixer, a jacketed stainless steel vessel with provisions for vacuum mixing. This mixer is not much different from those found in the bread-baking industry, from which, in fact, this one was derived. Depending on the type of propellant, the... 

Condensed semisolid buttermilk is a creamery buttermilk (usually from sweet cream) which is allowed to ripen to an acidity of 1.6% or more and then condensed. It has found limited use in the baking industry. There are no federal standards, but a typical product contains about 28% total solids (Hargrove and Alford 1974). 

Dried whole milk is prepared by conventional spray or roller drying, with some modifications of the preheat treatment of the milk. The product is usually stored under nitrogen to delay lipid oxidation and off-flavor development. In spite of the processing changes, flavor defects and short storage life have limited the markets for dried whole milk most of it is used in the confectionery and baking industries. Federal and FAO standards require a minimum of 20% but less than 40% milk fat and a maximum of 5% moisture. 

Most dry buttermilk is prepared from sweet cream buttermilk, and is produced in a manner similar to that of nonfat dry milk. Dry buttermilk has a higher phospholipid content than other dry milk products and therefore is a natural emulsifier for use in the dairy and baking industries and for dry mixes and other foods. A dry, high-acid buttermilk can be produced from milk fermented by L. bulgaricus. It is difficult to dry, however, and has found only limited use in the baking industry. There are no United States and FAO standards for this product, although typically the moisture content is less than 5%. 

ABHERENT. Any substance that prevents adhesion of a material to itself or to another material. It may be in the form of a dry powder (a silicate such as talc, mica, or diatomaceous earth) a suspension (bentonite-water) a solution (soap-water) or a soft solid (stearic acid, tallow waxes). Abherents are used as dusting agents and mold washes in the adhesives, rubber, and plastics industries. Fats and oils are used as abherents in the baking industry. Fluorocarbon resin coatings on metals are widely used on cooking utensils. 

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