Bread crumbs

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. 

Meat products, soups, pickles, snacks, bread crumbs presence of flavors of specific oleoresins restricts use as food coloring in confectionery and desserts... 

Removable crumb eray collects bread crumbs and is very easy to clean... 

Generally, vegetable food protein ingredients are more absorbant than other dough components, with the result that mixing time and loaf volume is decreased. In addition, pan bread crumb becomes coarser and occasionally darker in color. Negative effects on loaf volume appear to be inversely related to phytic acid content. 

Natural rubber can be found as a colloidal emulsion in a white, milky fluid called latex and is widely distributed in the plant kingdom. The Indians called it wood tears. It was not until 1770 that Joseph Priestly suggested the word rubber for the substance, since by rubbing on paper it could be used to erase pencil marks, instead of the previously used bread crumbs. At one time 98% of the world s natural rubber came from a tree, Hevea brasiliensis, native to the Amazon Basin of Brazil which grows to the height of 120 ft. Today most natural rubber is produced on plantations in Malaysia, Indonesia, Singapore, Thailand, and Sri Lanka. Other rubber-bearing plants... 

Inagaki, T., Seib, P. A. (1992). Firming of bread crumb with cross-linked waxy barley starch substituted for wheat starch. Cereal Chem., 69, 321-325. 

Various Extraneous Substances.—Cheese is sometimes, although rarely, adulterated with flour or starch, recognisable microscopically it should be noted that some special cheeses (e.g. Roquefort) are prepared with the addition of mouldy bread crumb, etc. 

In another study by Tsen et al (14), a substantial PER difference was observed between diets with bread crust (0.36) and bread crumb (1.35). Palamidis and Markakis (12) also found that the PERs of their bread and its crumb were 0.46 and 0.91, respectively, while the crust showed a negative PER, -0.23. Hansen, et al.(18) reported that bread crumb and crust had respective PERs of"T.36 and 0.62. The difference in PERs for bread crumb or crust reported by the three groups of investigators is largely due to different raw materials and processing conditions for the breads. Nevertheless, the marked difference in PER between bread crumb and crust indicates clearly that the browning reaction can reduce the nutritive value of bread (Table IV). 

Table XX. Total and available lysine in bread, bread crust, and bread crumb...

Concerning bread, characteristics such as cell wall thickness, cell size, and uniformity of cell size affect the texture of bread crumb (Kamman, 1970) and also the appearance, taste perception, and stability of the final product (Autio and Laurikainen, 1997). Crumb elasticity can be predicted from its specific volume and is strongly affected by the amylose-rich regions joining partially gelatinized starch granules in the crumb cell walls (Scanlon and Liu, 2003). 

ALGEBRIC EXPRESSIONS OF THE MORPHOLOGICAL FEATURES OF BREAD CRUMB SAMPLES AS OBTAINED BY THE 3D STEREOLOGICAL CALCULATION... 

Falcone, P.M., Baiano, A., Zanini, F., Mancini, L., Tromba, G., Dreossi, D., Montanari, F., Scuor, N., and Del Nobile, M.A. 2004b. Three-dimensional quantitative analysis of bread crumb by X-ray microtomography. J. Food Sci. (in press). 

Scanlon, M.G. and Liu, Z.Q. 2003. Predicting the functional properties of bread crumb from its structure. In Proceedings of the 4th AOCS Annual Meeting Expo , May 4-7, 2003, Kansas... 

In a food processor, combine the flours, sugar, crystallized ginger, pecans, and salt and pulse for IO seconds. Add the cubes of chilled butter, a few at a time, pulsing on and off for I minute, until the mixture looks like bread crumbs. 

Rothe (5, , 1 5) calculated the aroma values of some volatiles identified in the crumb of wheat bread and the crust of rye bread. The data listed in Table I indicate that ethanol, isobutanal, iso-pentanal, diacetyl and isopentanol contribute with high aroma values to the aroma of the wheat bread crumb. During baking of rye bread, the two Strecker aldehydes, isobutanal and isopentanal, increased so much in the crust that they showed the highest aroma values of the volatiles investigated. 

A comparison of the most important aroma compounds present in the wheat bread crust (3 7) with those identified in the crumb (Table IV) revealed two striking differences 2-acetyl-l-pyrroline and 3-methylbutanal, which appeared as potent flavor compounds respectively responsible for the roasty and malty aroma note in wheat bread crust, showed low FD-factors in the wheat bread crumb and are not listed in Table IV. On the other hand, carbonyl compounds with fatty aroma notes like 2(E),4(E)-decadienal, 2(E)-nonenal and 2(Z)-nonenal predominated in the crumb (Table IV). 

Table IV. Important Odorants (FD 32) of Wheat Bread Crumb Results of an Aroma Extract Dilution Analysis and Identification Experiments (Schieberle, P Grosch, W. in preparation)...

When light-brown wheat bread crumb and dark-brown crust of toasted wheat bread were ground and submitted to ESR, no signal was obtained with the former, but the latter gave a broad singlet (g = 2.0038), identical with that observed for... 

Filipiak-Florkiewicz, A., Effect of fructans on hardness of wheat/rye bread crumbs, Zywienie Czlowieka i Metabolism, 30, 978-982, 2003. 

Figure 10.1. Top. The compressibility of bread crumbs. Notice the collapse of the cell walls. Bottom. Comparison of the compressibility of bread crumbs, cheese and marshmallows. Notice that the bread crumb collapses on itself, and hence the specimen does not expand laterally.

The textural implications of the above characteristics of the stress-strain relationships are not always clear. When one examines a bread loaf or a roll with the fingers to evaluate its freshness, it seems obvious that the perceived mechanical stimulus is associated with the first region of the curve. Yet, in mastication, the compact s resistance to tearing probably plays a more significant role than the first and second stages of the compression. At the point where the bread crumb is tom, however, the specimen may have already been wetted by saliva so that the relationship between the stress-strain characteristics of the dry sponge and its perceived textural properties is usually obscured. 

Figure 10.3. The stress strain relationship of a poljmrethane and bread crumb foams fitted with four erapirieal models (see text). From Swyngedau et al. (1991).

Figure 10.11. Schematic view of a bread crumb specimen ready for tensile testing and typical tensile force eformation curves. Notice that the serrated curve is a record of successive tearing of cell walls.

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