Baking mixes

Sucrose Esters. These newer emulsifiers, approved for direct addition in the United States in 1983 (35), ate formed when sucrose is combined with various fatty acids and the resulting emulsion is dehydrated. These additives are odorless and tasteless, and can withstand the retort process. They are used in products when standards of identity do not preclude their use, such as baked goods, baking mixes, dairy product analogues, fto2en dairy desserts and mixes, and whipped milk products (39). High price has limited use in the United States, but these compounds ate used extensively in Japan as emulsifiers in baked goods (40). 

Nordihydroguaiaretic acid (NDGA), purportedly the active constituent of chaparral, was first isolated in 1945 (Waller and Gisvold, 1945). NDGA was used as a food antioxidant from 1945 to 1967, in products such as lards, oils, candies, baking mixes, frozen foods, vitamins, and pharmaceuticals at levels of 0.01-0.02% (Smart et al., 1969). 

Products and Uses An ingredient in baked goods (yeast leavened) and baking mixes. Considered as a dietary supplement, dough strengthener, and nutrient. 

Products and Uses Frequently in baking mixes, beverages (nonalcoholic), beverage bases, chewing gum, and meat products as a flavor additive and agent. 

Encapsulated ingredients are used in many packaged baking mixes to delay chemical reactions until proper temperatures are reached. Sodium carbonate is a baking ingredient as it reacts with food acids to produce leavening agents. It is encapsulated in a fat that is solid at room temperature but melts at a temperature of about IIS F. This delays the release of the core material until the proper temperature is reached. 

Bakery products Breads and rolls, cakes (light weight), quick breads, dough (refrigerated), baking mixes 5... 

Uses Surfactant emulsifier, stabilizer for baked goods, baking mixes, daily desserts/mixes, daily prod, analogs, cookie mix texturizers component for protective fruit coatings emulsifier in cosmetics Properties Nonionic DL226NA [Dow]... 

The PKU diet may also include modified low-protein foods, such as low-protein pasta, breads, and baking mixes that are made from wheat or other starch, thus reducing the phenylalanine content. These products usually are ordered from specialty food companies. The benefit of using these products is that they increase the energy content and the variety of foods in the diet, yet most are very low in phenylalanine. There are... 

Potassium phosphate dibasic nutrient, baked goods Cysteine hydrochloride anhydrous nutrient, baking mixes Cysteine hydrochloride anhydrous nutrient, beermaking Magnesium sulfate heptahydrate nutrient, beverages... 

Baking mixes Cakes, biscuits Breadcrumbs Preserves, jams Confectionery Soups... 

Convenience foods— These are partially or fully prepared items that have been combined, processed, and/or cooked by the manufacturer and/or the distributor so that only minimal amounts of preparation time are required in the home. Some of the old standbys in this category are baby foods in jars, baking mixes, canned fruits and vegetables, and ready-to-eat breakfast cereals. 

Cam Ingredient of ready-to-eat breakfast cereals, snack foods, baking mixes Ibiscuiis, rtiuffins, and pancakesi and a meat extender. Replacement for wheat Am m hypoallergenic and hM-ghiten products. 

At the present time, most peopie use preieavened baking mixes for preparing quick breads, cakes, and simiiar items. (Aiso see BAKiNG POWDER AND BAKiNG SODA.)... 

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