Baking property additive

In addition, quality depends on whether the milled flour comes from the inner or outer parts of the endosperm. Therefore, milled flour is controlled in the plant for its baking properties and blended or mixed to yield a commercial product based on present market standards (see also below). The characteristics of a few milling products and their applications are listed in Table 15.35. 

Among the ingredients involved in a formulation, only flour and those additives which affect dough rheological and/or baking properties will be cov-... 

Butylated Hydroxyanisole. 2- and 3-/ i -Butyl-4-methoxyphenol (butylated hydroxyanisole (BHA)) is prepared from 4-methoxyphenol and tert-huty alcohol over siUca or alumina at 150°C or from hydroquinone and tert-huty alcohol or isobutene, using an acid catalyst and then methylating. It is widely used in all types of foods such as butter, lard, and other fats, meats, cereals, baked goods, candies, and beer as an antioxidant (see Antioxidants Eood additives). Its antioxidant properties are not lost during cooking so that flour, fats, and other BHA-stabiLized ingredients may be used to produce stabilized products. 

The physical properties of automotive enamels are in large part determined by the crosslink structure developed in the paint films during the baking process. Enamels which are not cured sufficiently (undercured) are generally sensitive to humidity and solvents. In addition, they may be prone to chipping and cold cracking. Faints which have been baked excessively (overcured) exhibit intercoat adhesion failure. That is, subsequent coats... 

Baked goods -food additives for [FOOD ADDITIVES] (Vol 11) -food packaging for [FOOD PACKAGING] (Vol 11) -sucrose in [SUGAR - PROPERTIES OF SUCROSE] (Vol 23)... 

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