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Bread sucrose

Sucrose is widely used in the food industry to sweeten, control water activity, add body or bulk, provide crispness, give surface glaze or frost, form a glass, provide viscosity, and impart desirable texture. It is used in a wide variety of products from bread to medicinal symps. [Pg.483]

The distinctive aroma of ammonia is often apparent in bakeries but not in the final product. Bakers yeast performs its leavening function by fermenting such sugars as glucose, fructose, maltose, and sucrose. The principal products of the fermentation process are carbon dioxide gas and ethanol, an important component of the aroma of freshly baked bread. The fermentation of the sugar, glucose—an example of a decomposition reaction — is given by the equation in Fig. 5.19.1. [Pg.68]

Yeast Fermenting in Dough. When yeast is in a bread dough the traces of sugars present can be fermented directly. As yeast contains the enzyme invertase, any sucrose present can be inverted into dextrose and fructose which can then be fermented. If any dextrose from a high DE glucose syrup is present then it can be directly fermented. If there is any lactose present it can not be fermented at all. Similarly, any polyols such as sorbitol can not be fermented. [Pg.70]

In recent years, the conversion of starch to fructose has become a very important commercial process. High-fructose corn syrup (HFCS) is approximately twice as sweet as sucrose. It is used in soft drinks, canned fruits, lactic acid beverages, juice, bread, ice cream, frozen candies, and so on. HFCS can be obtained from a variety of cereals and vegetables, such as corn, wheat, rice, potatoes, and cassava. Corn is the most important source of HFCS because of low costs and excellent utilities of its by-products, corn meal, oil, gluten, germ, and fiber. [Pg.76]

Mizrahi et al. (203) described the improving effect of soy lecithin on bread containing soy protein isolate. The use of soy lecithin in conjunction with sucrose... [Pg.1766]

The baker makes use of fermentation by taking advantage of the gas released to leaven his bread. In the present experiment baker s yeast is used to convert sucrose, ordinary table sugar, into ethanol and carbon dioxide with the aid of some 14 enzymes as catalysts, in addition to adenosine... [Pg.196]

Pseudomonas, Escherichia, Proteus, Shigella, Klebsiella, Bacillus, Clostridium perfringens, some yeasts Highly perishable (fresh) foods and canned fruits, vegetables, meat, fish, and milk cooked sausages and breads foods containing up to approximately 40% (w/ w) sucrose or 70% sodium chloride. [Pg.378]

Bread and jelly are both rich in carbohydrates. The sweet taste of jelly is a result of the disaccharide sucrose, whereas the structure and starchy taste of bread come from the polysaccharides cellulose and starch. Wood also contains cellulose. Check the ingredient label on your bread sometimes, finely ground wood is added to increase the amount of fiber in the bread. This will be listed as cellulose. [Pg.681]

You may have used yeast to make bread dough or pizza dough rise. Dry yeast is the dormant form of a single-celled fungus that, when given favorable living conditions and food in the form of a carbohydrate, begins to break down the carbohydrate. One of the products of respiration is carbon dioxide. In this MiniLab, you will mix yeast with a disaccharide, sucrose, and with a polysaccharide, the starch in flour, and compare the rates at which carbon dioxide is produced. [Pg.699]

The ordinary yeast used by bakers in their bread making is a valuable organism for the enantioselective reduction of unsymmetrical ketones.2 It is particularly efficient at the reduction of P-keto-esters such as ethyl acetoacetate 1. An Organic Synthesis procedure3 reveals that the true reagent is sucrose, which provides just one H atom, that plenty of yeast is required, and that 3-4 days are needed to make 20-30 g product 2 in only 85% ee. [Pg.652]

Liquid sugar, pure sucrose sirup, is relatively new to the baking industry, and use at present is confined to the larger bread manufacturing plants. Such plants, when they are located not too far from the source of supply, can take advantage of a price differential which more than offsets the cost of shipping contained water. [Pg.80]

The total daily intake of carbohydrate is -300 g of this, -250 g is starch, 30 g is sucrose, and 20 g is lactose. Cooked foods containing large amounts of starch include potatoes (average values) (12.4 g/100 g), rice (27.9 g/100 g), and pasta (24.6 g/100 g). A slice of bread weighing 30 g has 12.8 g of starch. Of the starches in a Western diet, bread contributes about one-half and potatoes about one-third. [Pg.340]


See other pages where Bread sucrose is mentioned: [Pg.5]    [Pg.390]    [Pg.461]    [Pg.90]    [Pg.91]    [Pg.5]    [Pg.268]    [Pg.395]    [Pg.2]    [Pg.397]    [Pg.64]    [Pg.218]    [Pg.1894]    [Pg.2231]    [Pg.390]    [Pg.454]    [Pg.1854]    [Pg.461]    [Pg.155]    [Pg.135]    [Pg.488]    [Pg.7]    [Pg.71]    [Pg.80]    [Pg.80]    [Pg.81]    [Pg.131]    [Pg.187]    [Pg.873]    [Pg.525]    [Pg.4]    [Pg.321]   
See also in sourсe #XX -- [ Pg.6 ]




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