Bread products

The baking industry is not just concerned with the production of bread, there is an important difference between bread and other baked products. Bread is regarded as a staple food and as such attracts regulation of its composition and sometimes price. Biscuits, cakes, pastries and pies are regarded as discretionary purchases and avoid regulation. Bread production is an extremely competitive business while the production of other baked goods is not quite so competitive. 

In all experiments the yield of dough needs to be recorded. Bread production is a competitive business and small variations in yield are important. 

Field Pea Flours in Bread Products. Legume flours, particularly soy, have long been incorporated into wheat-based products, both for their functional effects and for protein fortification. In general, increasing the levels of legume flours results in decreased loaf volume, lower crumb grain quality, and adverse flavor characteristics in the baked bread (Table III). 

Pumpkin Quick Bread, Previous research yielded legume breads and bread products with decreased flavor, volume, and color values (14,30-31). The present research attempted to overcome these... 

Potassium bromate is a widely used dough conditioner. However, if it is used in excessive quantities in bread products then appreciable residues (> 1 mg/kg) can remain which is of concern since it is a cancer suspect agent. Its routine analysis is laborious, time-consuming and difficult by HPLC, and Cunningham and Warner (2000) described the development of an instrumental neutron activation method for determination of bromine while HPLC was used to determine bromate in selected samples. 

Cunningham w c and Warner c r (2000), Bromine concentration as an indication of pre-baking bromination of bread products , Food Addit Contam, 17(2), 143-8. 

Riboflavin is also known as vitamin B2. It contains a complex isoalloxazine ring that humans are unable to synthesize. The complex ring is hooked onto a live-carbon sugar derivative, ribitol, closely related to the ribose that occurs in RNA. The RDA for adult males is 1.3 mg/day and for adult females 1.1 mg/day. Values decrease with increasing age but increase in pregnancy and lactation. Organ meats, milk, bread products, and fortified cereals are substantial sources of riboflavin. 

The RDA for adult males is 16 mg/day and for adult females 14 mg/day. As usual, children require less and pregnant or lactating women a bit more. Niacin is not hard to come by in your diet good sources include eiuiched and whole-grain bread and bread products, fortified cereals, meat, fish, and poultry. 

The RDA for pantothenic acid in adult men and women is 5 mg/day. Pregnant and lactating women need, respectively, 6 and 7 mg/day. As usual, children need less. Organ meats, milk, bread products, and fortified cereals are excellent sources of this vitamin. There are no reports of pantothenic acid toxicity and there is no established... 

Table III. PER (adjusted to PER = 2.50 for casein) and NPR values of bread products...

On the other hand rye flours contain 8% pentosans, which seriously restrict moisture uptake and dough development, as well as dramatically increasing power requirements in dough mixing. The use of a suitable pentosanase for rye bread products can have important advantages in decreased dough development time and power requirements, and yield a more moist, easily consumed bread. 

In a series of 28-day studies, the effects of hemicellulose on manganese utilization were investigated. As in the previous studies on wheat bran, the hemicellulose (20 g/subject/day) was incorporated into a bread product. During the two experimental periods, subjects received either the hemicellulose enriched bread or the bread without hemicellulose. Purified psyllium fiber was used as a source of mixed... 

The major advantage of the seunpling technique developed, was that some trace chemicals could be trapped tind described for the first time as Black Truffle aroma constituents. In particular, some compounds, important flavor contributors, generally appearing in small concentrations, such as benzaldehyde, propanal, ethyl acetate, anisole or dimethyl disulfide - previously identified in Shiitake mushrooms (9) - could be characterized. This was also the case for three aromatic compounds, toluene, xylene and ethyl benzene, well known as raw vegetable constituents (1 ). In addition, two aliphatic esters, isopropyl and sec-butyl formates, and one cyclic sulfur compound (2-formyl thiophene) previously reported respectively in plums and apples (W) and in coffee and bread products (n) were identified. 

Food. Surfactants can originate from the food itself. Food products contain many naturally occurring components that have surface-active properties. The metals, naturally present in the food, can form soap by reacting with the free fatty acids in the oil. The coating materials on breaded products contain acid-phosphates of sodium or calcium. These metal ions react with free fatty acids in the oil to form soap. Soap, thus formed in the oil, can produce an oil/water solution in the fryer and promote hydrolysis in the oil. 

The type of filter for a fryer should be carefully chosen based on the size, the amount, and the degree of hardness of the fines to be removed from the fryer oil. For products that produce heavy amounts of fines, such as breaded products, sugar infused products, and so on, a bottom-dredging system is used as described earlier. This is a specially designed conveyor system. The fryer manufacturer should be informed of the need for heavy fine removal during frying. 

Simonne, A.H. and EitenmiUer, R.R. 1998. Retention of Vitamin E and Added Retinyl Palmitate in Selected Vegetable Oils during Deep-Fat Frying and in Fried Breaded Products. J. Agric. Food Chem. 46 5273-5277. 

Bread production has become increasingly industrialised. Moreover, consumer preference has altered towards loaves of good volume, ready-sliced for convenience and which stay soft for several days. At the same time, increased demand for speciality breads e.g. French baguette type, sour doughs etc.) has increased. 

A major consideration in the increasingly industrialised bread production and distribution systems is staling. During staling there are changes to many physical properties of... 

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