Baking products

Baking powders Baking products Baking soda Baking soda [144-55-8]... 

Propionates. Propionic acid [79-09-4], C2H 02, and its calcium and sodium salts ate effective mold inhibitors. They ate particularly useful in yeast-leavened baked products because they do not affect the activity of yeast. In addition to being widely used in baked goods, they ate used as mold inhibitors in cheese foods and spreads (77). 

Cells of microorganisms have constituted a portion of human food siace ancient times. Yeast-leavened baked products contain the residual nutrients from the yeast cells destroyed duriag bakiag (see Bakery processes and leavening agents). Cultured dairy products, such as yogurt, buttermilk, and sour cream, contain up to lO cells of lactic acid bacteria per gram (19) (see Milk and milkproducts). Other examples of fermented foods consumed siace early times iaclude fermented meats, fish, and soybean products. 

Vegetable proteins other than that from soy have potential appHcability in food products. Functional characteristics of vegetable protein products are important factors in determining their uses in food products. Concentrates or isolates of proteins from cotton (qv) seed (116), peanuts (117), rape seed (canola) (118,119), sunflower (120), safflower (121), oats (122), lupin (123), okra (124), and com germ (125,126) have been evaluated for functional characteristics, and for utility in protein components of baked products (127), meat products (128), and milk-type beverages (129) (see Dairy substitutes). 

In baked products, salt controls fermentation (qv) by retarding yeast activity, preventing wild fermentation, important in making a uniform product. During pickle-making, salt brine is gradually increased in concentration, reducing the fermentation rate as the process proceeds to completion. Salt is also... 

Edible Protein Ingredients. As of the mid-1990s only peanuts and soybeans are converted iato proteia iagredients for use ia food products. Peanuts are hydraulically pressed to remove about 55% of the oil and the pressed peanuts are then ground iato flours and sold raw or roasted for use ia baked products, snacks, and confections. 

Soybeans. Soybeans are not eaten raw because they are too hard and have an unpalatable grassy—beany flavor. Small amounts are roasted and salted for snacks. Nut substitutes for baked products and confections are also manufactured from soybeans. Larger amounts are used in Oriental foods, some of which are increasingly popular in the United States. 

A great deal of effort has been made to investigate the role of xylans in bread making. Reviews on cereal xylans [39,41,118] have shown that the xylan component is primarily responsible for the effects on the mechanical properties of the dough as well as the texture and other end-product quality characteristics of baked products. 

Figure 1.4a. Iron concentration in raw and cooked foods. For braked foods, comparisons are between dough and baked product. For stew ingredients, raw foods are compared to foods cooked together in an iron pot.

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. 

These differences occur because there is not a national market in baked products. Short life products of low value have to be made near to where they are consumed, otherwise the cost of transport will exceed the value of the product. In some cases products are not known away from their local market. Such a product is the Scots morning roll. Other... 

While there is a world market for grain and flour there is not a world market for low value short life baked products. The only sort of baked products that can be traded internationally are long life products such as biscuits and rich fruit cakes. 

A common problem in baked products occurs where the baked material is in contact with another material with a higher water activity. Baked products tend to have a low water activity and will soften if they pick up water. 

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. 

Starch is a major component of almost all baked products. It most commonly is incorporated into products in the form of wheat flour but various forms of nearly pure starch such as corn flour (maize starch), wheat starch and potato starch are occasionally used. 

The gelatinisation temperature of starch is affected by the presence of sugars, fats and salts. In any practical baked product some or all of these are likely to be present, so the gelatinisation temperature will not be that observed for the equivalent pure starch in distilled water. What is important is that the starch must be gelatinised or the product will collapse. 

Retrogradation is another important property of starch. It is generally accepted that retrogradation is involved in the staling of baked products such as bread. In particular it appears that retrogradation is the recrystallisation of the amylopectin present. Notably, retrogradation is still a subject of research. The application of techniques such as 13C NMR allows insights that older techniques do not provide. 

Extrusion cooking is a special case because a water-containing product can be heated above 100°C without the water boiling off. Except in pressure cooking, regardless of the oven temperature the interior of a baked product can not rise above 100°C until all the water has been driven off. 

Water in Oven Cooked Products. In oven baked products the inside of the product is not going to reach boiling point, indeed one of the simplest ways of obtaining a well-controlled temperature is to rely on holding a liquid at its boiling point. However, in a baked product, as the temperature rises the vapour pressure of the water rises, causing water to be lost by evaporation. 

Emulsifiers are used in a range of bakery products. Their use in bread is covered in Section 3.8.2. In general, emulsifiers can substitute for some egg in sponge cakes. Emulsifiers soften the crumb of baked products and retard staling by impeding starch retrogradation. 

Butter is the principal form of milk fat as an ingredient in baked products. The manufacture of butter is one of the two oldest dairy products, the other product being cheese. 

There are several operations in making baked products and there are the machines that are used to carry them out. While there has been a revolution in the baking of bread, the fundamental processes of baking products have not changed some of them are merely carried out in a different way. There are bakeries all over the world, including the third world, and these bakeries do things in different ways. 

Some products that are similar to baked products are either fried or boiled instead. Strictly, these products are outside the scope of this work, but they are sufficiently similar to be included. 

What does the future hold for baked products and their manufacture This is a difficult question to answer and many attempts to predict the future have failed miserably. 

In view of the above it is very difficult to predict the future however, here is an attempt. It is reasonable to suppose that the development of biotechnology will lead to still more enzymes being used in baked products. This could lead to a rapid biochemical system that would replace the Chorleywood bread process with a rapid enzyme-based dough development system. 

Reducing diets seem to come and go. At the time of writing the popularity of the Atkins diet seems to be decreasing. The Atkins diet is a low carbohydrate diet that is not conducive to the sales of baked products however, the Atkins diet seems to be being superseded by diets based on the principle of a low glycemic index. This is unlikely to increase the sale of baked goods but is less antipathetic to them. A new diet based on bread has appeared and so the wheel may go full circle. 

Making baked products, particularly bread, is one of the oldest human activities. This book attempts to explain the underlying science behind making baked products. It is aimed at both scientists and science students for understanding the application of science and technology of baked products, as well as bakers and apprentices who want to understand the science. 

The two main assumptions underlying the derivation of Eq. (5) are (1) thermodynamic equilibrium and (2) conditions of constant temperature and pressure. These assumptions, especially assumption number 1, however, are often violated in food systems. Most foods are nonequilibrium systems. The complex nature of food systems (i.e., multicomponent and multiphase) lends itself readily to conditions of nonequilibrium. Many food systems, such as baked products, are not in equilibrium because they experience various physical, chemical, and microbiological changes over time. Other food products, such as butter (a water-in-oil emulsion) and mayonnaise (an oil-in-water emulsion), are produced as nonequilibrium systems, stabilized by the use of emulsifying agents. Some food products violate the assumption of equilibrium because they exhibit hysteresis (the final c/w value is dependent on the path taken, e.g., desorption or adsorption) or delayed crystallization (i.e., lactose crystallization in ice cream and powdered milk). In the case of hysteresis, the final c/w value should be independent of the path taken and should only be dependent on temperature, pressure, and composition (i.e.,... 

Table III. Baked Products Made with Field Pea...

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