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Breads

Variations in the quality of bread depend essentially on the quality of the flour used, the method of preparation and the degree to which the baking is carried. Wheaten flour, which is that most commonly used for making bread, varies in composition according as the separation of the offals (bran, etc.) is more or less complete. Flour usually constitutes about 80% of the whole of the wheat, but bread may be made of wholemeal or even of meal containing an excess of bran. Other flours are also sometimes used for making bread, either alone or in admixture with wheaten flour. [Pg.68]

Bread is analysed mainly to ascertain if it contains any constituent injurious to health. For this purpose a complete analysis would be required, but in most cases the following tests and determinations may be regarded as sufficient examination of the external and microscopic characters, determinations of the moisture, ash, gluten and acidity, and investigation of extraneous substances (see sections 1-6, 9, 13, 14, 15) other subsidiary determinations which may be made are those of the cellulose, fatty substances and nitrogen (see sections 8,10-12). The following are the methods employed  [Pg.68]

Sampling.—Whole loaves should be taken, weighed immediately and wrapped in parchment paper, note being made of the time at which the bread left the oven and of that at which the sample was taken. [Pg.68]

External Characters.—The taste and smell—whether pleasant or not, add, etc.—are observed. The crumb is also examined to ascertain if it is soft, porous, elastic, homogeneous and adherent to the crust, a lens being used to see if coloured spots or traces of mould occur in it, if it is more or less white, and if the fragments of bran present are more or less numerous. [Pg.68]

The colour of a section of the loaf is compared with that of a standard bread. [Pg.68]


Frozen fish fingers and similar products are made from a mixture of different fish that arrive at the processing plant as frozen blocks of the average size 62.7 x 254 x 482 mm (thick x width x length). The frozen blocks are minced and the still frozen minced fish blocks are mixed and pressed into the desired shape, covered with batter and bread crumbs, baked on the outside (still with a frozen core), packed and stored in a deep freezer. [Pg.587]

Figure C3.3.1 A collision between a milk tmck and a bread tmck showing the well ordered tmck contents at the top, the scattering event in the middle and the post crash scrambling of the tmck contents at the bottom. Figure C3.3.1 A collision between a milk tmck and a bread tmck showing the well ordered tmck contents at the top, the scattering event in the middle and the post crash scrambling of the tmck contents at the bottom.
Although each acid-base titrimetric method has its own unique considerations, the following description of the determination of protein in bread provides an instructive example of a typical procedure. [Pg.296]

Calcium Absorption. Phytates in cereal grains have also been reported to interfere with the absorption of calcium. However, a long-term study indicated a retention of calcium in subjects that consume large amounts of bread made with high extraction of flour (19). [Pg.352]

Used to blend with weaker wheats for bread flour... [Pg.354]

Waffles, muffins, quick yeast breads, all-purpose flour... [Pg.354]

Hard red winter (HRW) is an important bread wheat that accounts for more than 40% of the United States wheat crop and wheat exports. This fall-seeded wheat is produced in the Great Plains, which extend from the Mississippi River west to the Rocky Mountains, and from the Dakotas and Montana south to Texas. Significant quantities are also produced in California. HRW has moderately high protein content, usually averaging 11—12%, and good milling and baking characteristics. [Pg.354]

White wheat (WW) is a preferred wheat for noodles, flat breads, and bakery products other than loaf bread. WW, which includes both fall- and spring-seeded varieties, is grown mainly in the Pacific Northwest. This low protein wheat, usually about 10%, comprises about 15% of U.S. wheat exports, destined primarily for East Asia and the Middle East. Subclasses include hard white, soft white, western white, and white club. [Pg.354]

Soft red winter (SRW), which is grown in the eastern third of the United States, is a high yielding wheat, but relatively low in protein, usually about 10%. SRW best provides flour for cakes, pastries, quick breads, crackers, and snack foods. This fall-seeded wheat constitutes about one-quarter of U.S. wheat exports. [Pg.354]

Fine grinding and air classification make possible the production of some cake flour from hard wheat and some bread flour or high-protein fractions from soft wheat. AppHcation of the process theoretically frees the miller from dependence on different wheats, either hard or soft, that change each crop year. The problem is how to market the larger volume of low protein or starch fractions at prices adequate to justify the installation and operation of the special equipment (46). [Pg.356]

J. Storck and W. D. Teague, M ofMi//ingF/ourfor Man s Bread, University of Minnesota Press, Minneapolis, Minn., 1952, p. 27. [Pg.360]

From Flour to Bread, Wheat Flour Institute, Chicago, lU., 1971. [Pg.361]

Fats can be an important source of lubrication in the preparation and consumption of foods (30). Marble slabs on which hot candy is poured are lubricated with fat to prevent sticking. Also, bread and cake pans are treated with heatstable edible oil. [Pg.117]


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Acetyl bread aroma

Additives used in rye bread products

Additives used in wheat bread products

Arabic bread

Aroma bread, baked

Aroma extract dilution analysis, bread

Aroma extract dilution analysis, bread flavor

Aroma white bread

Baking of bread

Baking process, bread

Baking test, bread

Batch Reactive Distillation BREAD

Batters and Breading

Bread Chinese steamed

Bread Constituents

Bread alkaloids

Bread and Flour Regulations

Bread and Food Law

Bread and Rolls

Bread antistaling

Bread aroma analysis

Bread aroma substance

Bread ascorbic acid

Bread availability loss

Bread baking canned

Bread baking thiamine

Bread baking time

Bread bicarbonate leavenings

Bread bioavailability

Bread bromates

Bread brown, effect

Bread browning reaction

Bread carbohydrates

Bread chemical composition

Bread composition

Bread cooling

Bread crumb texture

Bread crumbs

Bread crust

Bread crust , important odorants

Bread crust color

Bread definition

Bread dextrose

Bread dietary fiber content

Bread diets

Bread dough

Bread dough making

Bread dough texture

Bread enzymes

Bread flavor

Bread flavor chemistry

Bread flavoring from

Bread flavors, flavor precursors

Bread flavour

Bread formulation

Bread freezing water

Bread functionality tests

Bread furaneol

Bread gluten

Bread height

Bread improvers

Bread infant feeding

Bread iodine content

Bread iodine fortification

Bread lactose

Bread lipids

Bread making

Bread making Subject

Bread making quality

Bread minerals

Bread moisture content

Bread mold

Bread odorant, headspace

Bread of Life

Bread packaging

Bread phytic acid content

Bread products

Bread protein efficiency ratio

Bread protein quality

Bread pumpernickel

Bread quality

Bread raisin

Bread recipe

Bread reduced sodium

Bread riboflavin

Bread salad

Bread shortening effect

Bread single layered

Bread slicing

Bread soft crusted

Bread sourdough

Bread specific volume

Bread staling

Bread storage

Bread storing

Bread sucrose

Bread supplemented with SPF

Bread sweet

Bread testing

Bread thiamine

Bread toasting, aroma

Bread types

Bread unleavened, effect

Bread various products

Bread vitamin loss

Bread volatiles, identification

Bread volume

Bread water content

Bread white

Bread wrappers

Bread yeast, basics

Bread yeast-leavened

Bread yield

Bread, agar

Bread, brown/white

Bread, fermentation

Bread, manufacture

Bread, specific heat

Bread-Making Losses

Breaded fried foods

Breadings

Breads assessing

Breads balance

Breads, baking

Bromates in bread

Brown bread

Cheap bread

Chorleywood Bread Flour

Chorleywood bread process

Chorleywood bread process flour

Composite breads

Corn bread

Country bread

Crisp bread

Crumb bread, formation

Domestic bread machines

Effect of oxygen on bread production

Emulsifiers in bread

Exhibition bread

Famine breads

Fat in Bread

Fermented flat breads

Flat breads

Flavor compound in wheat bread crust

Flavor compounds, bread crusts

Flour bread

Flours French wheat bread

Flours and Breads

Focus Bread

Food colloids bread

Fortification of bread, in Tasmania

French Bread and Baguettes

French bread

French bread dough

French bread formulation

Frozen French bread dough

Gluten bread volume

Gluten in bread

Gluten-free bread

Health high-fibre breads

High-fibre breads

High-protein breads

Leavened bread

Maillard reactions bread flavors

Microbiology applied in bread production

Mold, black bread

Multigrain breads

Naan bread

Nutritional value bread

Other breads

Pan bread

Paris bread

Phytic bread

Pita bread

Pitta bread

Polymerization bread

Potatoe-bread

Proteins bread doughs

Quick breads

Rheology of bread dough

Rye Bread Crust

Rye bread

Rye crisp bread

Rye mix bread

Saddles in the kitchen bread from wheat flour

Saint John’s bread

Selecting the Right Column for BREAD

Sliced bread, organic

Soda bread

Sodium bicarbonate soda bread

Soft grain breads

Sour Breads

Sour bread, fermented

Sour dough bread

Sourdough bread ingredients

St John’s bread, Ceratonia

St. John’s bread

Staling of bread

Starch bread doughs

Starter cultures as substitutes for bread additives

Sweet breads croissants

Sweet breads donuts

Texture bread

Texture frozen French bread dough

The Bread We Eat

Toasted bread

Tocopherols in Baked Bread

Type of bread

Universal Food Subsidy System for Bread and Flour, Egypt

Unleavened bread

Vienna bread

Volatile compounds, bread

West Indian bread

Wheat bread

Wheat bread crumb, odorants

Wheat bread crust, formation

Wheat bread recipe

Wheat wholemeal bread

White Bread Crust

White pan breads

Whole breads

Whole wheat bread

Whole wheat bread, effect

Whole, Variety, and Multigrain Breads

Wholemeal bread

Yeast bread

Yeast in bread

Yeast-Leavened Wheat Breads

Yeast-leavened products wheat breads

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