Bread and Rolls

Unfortunately, to be effective against microorganisms in bakery products, acetic acid concentrations must be so high that an overly sour taste is imparted to the products. Sodium diacetate, however, can be used in small concentrations in bread and rolls to control rope and molds. Traditional concentrations of the acetate are 0.4 part to 100 parts of flour. During recent years, the propionates have largely displaced sodium diacetate for this use. 

Sesame has specific uses in confectionery products such as halva, sesame seed cake, candies, and as a garnish on bread and rolls. Microatomized protein food for feeding unweaned babies represents another use for sesame and other oilseed flours when enriched in vitamins and minerals (75). 

Sunflower Seed. Confectionery-type sunflower seed, ca 15% of the U.S. crop, is cleaned and sized by screening. The large seed is dry-roasted, salted, and sold in the shell. The medium sized seeds are dehulled, roasted dry or in oil and used in cookies, salad toppings, ice cream toppings, trail and snack mixes, and breads and rolls. The small-sized, off-sized, and broken seed is sold as bird and pet feeds (96). 

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

I calculated another 10,000 lb of ester/day in that market. That is based on a total of 1.4 billion lb of cake annually, which contains 3 to 6 % surfactant in the emulsified shortenings which are used in cake manufacturing. I think that, certainly, is not the total, but you can see how quickly you drop off in magnitude from 14 - 17 billion lb of bread and rolls down to 1.4 billion lb of cake per year. I think that a potential market of a 100,000 Ib/day of sugar esters in the baking industry is a fairly good approximation. Mr.Beatty, of Continental Baking, has just mentioned that 450,000 tons of bread flour/year is used by his company alone. 

Specialty flours—For the bakery trade, millers make a wide variety of different flours designed for different products, such as Italian and French breads and rolls. 

AWB standard white is widely recognized as a highly versatile medium- to low-protein white wheat product representing excellent value for straight milling or blending purposes. This multipurpose wheat is used for the production of Middle Eastern, Indian, and Iranian flat breads, European breads and rolls, and Chinese steamed bread. 

Uses Food emulsifier complexing agent with protein and starch, dough conditioner/strengthener for bread and rolls freez thaw stabilizer for frozen-fluid whipped toppings, coffee whiteners, frozen dough Regulatory FDA 21 CFR 172.846... 

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