Baking vegetables

Baking. Potatoes are among the most commonly baked vegetables Most of the studies indicate that there is good retention of ascorbic acid in baked potatoes (143,146). Pelletier et al. (142) reported that potatoes baked in the skin retained 78% of the ascorbic acid, as compared with boiled in the skin, 81% peeled and boiled, 73% and fried 72%. Augustin et al. (143) reported 91% retention in baked potatoes. 

REL. See Recommended Exposure Limit, release agent. A substance that aids in the separation from a mold, used in baking, plastics, and rubber. Typical release agents for plastics and rubber are paraffin and tallow for baking, vegetable oils. 

Winter squash—A bush-type, semivining, or vining cucurbit that is harvested in the fall when fully mature. The flesh of these squashes is usually less coarse and less fibrous, darker in color, milder flavored, and sweeter than that of pumpkins. They are often used in baked vegetable dishes and are sometimes used instead of pumpkin in making custards and pies. 

The first pet food, a baked mixture of meat, vegetables, and wheat flour, was produced in the late 1800s. Early canned dog foods were composed mostly of meat from horses or dead stock. In the 1950s, high quaUty, nutritionally balanced, oven-baked, and pelleted dog foods became popular with dog owners and provided the most economical and satisfactory sources of dog nutrition. The extmsion process for pet foods was developed in 1954 and by 1957 extmded dog food had become the nation s leading dry pet food. 

Sulfur Dioxide and Sulfites. Sulfur dioxide [7446-09-5], SO2, sodium bisulfite [15181-46-1], NaHSO, and sodium metabisulfite [23134-05-6] ate effective against molds, bacteria, and certain strains of yeast. The wine industry represents the largest user of sulfites, because the compounds do not affect the yeast needed for fermentation. Other appHcations include dehydrated fmits and vegetables, fmit juices, symps and concentrates, and fresh shrimp (79). Sulfites ate destmctive to thiamin, and cannot be used in foods, such as certain baked goods, that ate important sources of this vitamin. 

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). 

Most packaged foods require a barrier against gases, flavors, or odors to maintain product quality and provide acceptable shelf life. Baked foods usually need moisture protection, while fresh meats and vegetables require low or controlled exposure to oxygen... 

Flaky piecrusts used to contain lard, or at least butter. Solid fats are important in baking, as they separate sheets of dough into thin, independent flakes. Traditional solid fats are animal-derived saturated fats, such as lard and butter. Some vegetable fats, such as coconut and palm kernel oils, are solid, but they are more expensive than some liquid vegetable oils like corn oil, cottonseed oil, or soybean oil. These oils come from plants that are used for more than just the oil they provide. Using several different parts of the plant makes growing them more economical. 

Figure 1.2. Estimated 8 C of Belleville diet based on the percent contribution of baked goods (20%), meat (10%) and vegetables (70%) to the whole diet. Experimentally determined 5 C for each food group is indicated.

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. 

Mechem s own internal QA, however, found the MEDDS system missing mines. Then we would go back and look for the errors. Inevitably the misses would be on clean soil, mostly dry or when the sun was baking down. In all cases a retest on vegetation in the vicinity of the missed mine would indicate the explosive as positive, while a retest above the soil above the mine would still be negative. 

Determination of Kj in oil, butter, and margarines Vitamin K in grains, cereals, fast-food breakfast, baked products Determination of phylloquinone in vegetables... 

French fries are made from potatoes that have been cut into thin strips (around 1 cm square in cross-section), washed briefly in cold water, partly dried to remove surface moisture and deep fired in vegetable oil at around 180°C to a light golden color. The final product comprises around 10% fat, most of which is retained on the surface. Frozen fry manufacturers ship their products raw, par-fried, or partially cooked and drizzled with oil for baking, to suit the end user. The product is frozen at —40°C and stored at —20°C. Moisture content needs to be less than 70% in par-fried fries to prevent limpness and separation of the interior and the cmst. Heterogeneity in moisture content between strips can result in variability in texture. Fr5dng is finished by immersing the frozen product in deep fat at about 200°C until the desired color and texture are achieved. 

Amino acids may also undergo thermal degradation, which is almost always coupled with some other food components, particular sugars. The major types of volatile compounds formed from amino-sugar interactions include Strecker degradation aldehydes, alkyl pyrazines, alkyl thiazolines and thiazoles and other heterocycles [35, 36]. As the subject has mainly relevance for baked and roasted vegetable food products, this subject will not be discussed in further detail. 

Di(2-ethylhexyl) adipate has been found at generally low levels in a broad variety of foods including milk, cheese, margarine, butter, meat, cereals, poultry, baked goods and sandwiches, fruits and vegetables (Castle etal., 1987 Startin etal., 1987 Mercer et al., 1990 Gilbert etal., 1994 Page Lacroix, 1995 Petersen etal., 1995). 

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