Sweet breads

Uses Food emulsifier, crumb softener for bread, sweet goods, bakery mixes, shortening, margarine Regulatory Kosher... 

Uses Food emulsifier for use in continuous and conventional breads, sweet doughs emulsifier hydrate for breads and nonfat cakes emmb softener emulsifier for pharmaceuticals, cosmetics Regulatory FDA 21CFR 136.110... 

Chem. Descrip. Mono- and diglycerides from veg. lipid source Uses Food emulsifier for cakes, bread, sweet goods, shortening Features Sparging effect... 

The effect of osmotic pressure on yeast activity is of great importance, and is often overlooked. At salt concentrations up to 1.5%, the effect is slight salt concentrations of 2—2.5%, which are common in bread doughs, inhibit yeast activity considerably. Likewise, sugar concentrations above 4% produce apparent inhibition. Consequently, yeast-raised sweet doughs (15—20% sugar), contain very high yeast concentrations. 

Eggs. Eggs are not used much in breadmaking, except for specialty egg breads. Egg whites are occasionally used on the surface of hard roUs to impart a crispy cmst. Yeast-leavened sweet doughs or danish doughs often contain egg, up to 20%, based on flour, to achieve richness and to influence color and flavor. Some bakery foods, eg, sweet goods, croissants, and puff pastry, are often washed with egg wash (a mixture of egg and water or milk)... 

Four characteristics of odor are subject to measurement by sensory techniques intensity, detectability, character (quality), and hedonic tone (pleasantness-unpleasantness) (16). Odor intensity is the magnitude of the perceived sensation and is classified by a descriptive scale, e.g., faint-moderate-strong, or a 1-10 numerical scale. The detectability of an odor or threshold limit is not an absolute level but depends on how the odorant is present, e.g., alone or in a mixture. Odor character or qualit) is the characteristic which permits its description or classification by comparison to other odors, i.e., sweet or sour, or like that of a skunk. The last characteristic is the hedonic type, which refers to the acceptability of an odorant. For the infrequent visitor, the smell of a large commercial bread bakery may be of high intensity but pleasant. For the nearby resident, the smell may be less acceptable. 

When you eat starchy foods, they are broken down into glucose by enzymes. The process starts in your mouth with the enzyme amylase found in saliva. This explains why, if you chew a piece of bread long enough, it starts to taste sweet The breakdown of starch molecules continues in other parts of the digestive system. Within 1 to 4 hours after eating, all the starch in food is converted into glucose. 

Muffins are the British contribution to the field of flat breads. This refers to the product known as an English muffin. American muffins are a chemically raised sweet product. 

V American dietitians and members of the medical community have ridiculed low-carbohydrate diets as quackery for the past thirty years, while extolling a diet that cuts down on fat, limits meat consumption, and relies on carbohydrates as its staple. Many Americans are famil-(V iar with the food pyramid promoted by the U.S. government, with its foundation of carbohydrates such as breads, rice, and pasta, and its apex allotted to fats, oils, and sweets. Adhering to the government s... 

Bitterness mechanism, 28 receptor model, 29,31/,34,35/ receptor structure, 161,162/ similarity to sweetness perception, 31/ Bread, white, use of enzyme-active soya flour, 192-198... 

If you hold a piece of bread in your mouth for a few minutes, it begins to taste sweet, which is a signal that digestion has begun and glucose is being released. 

Pinto beans Corn flakes Crisped rice cereal Oatmeal Creamed corn White rice Oat ring cereal Noodles Cornbread (HM) English muffin Granola Pancake (mix) Pretzels (hard) Shredded wheat Bagel Rye bread Saltine crackers Whole wheat bread Cracked wheat bread Corn chips Butter crackers Sweet roll White bread Graham crackers Peanut butter... 

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. 

Enzymes are very efficient natural catalysts present in plants and animals. They do not require high temperatures to break down the starch to maltose. In humans, a salivary amylase breaks down the starch in our food. If you chew on a piece of bread for several minutes, you will notice a sweet taste in your mouth. The above hydrolysis reactions are summarised in Figure 15.21. 

O Pungent, but sweet, bread-like caramellic, cinnamon-almond-like of poor tenacity... 

F Sweet bread-like, caramellic in proper dilution O "Characteristic"... 

O Burnt, pungent, fruity F Sour, sweet, fruity O Caramellic-sweet, but rather pungentjof good tenacity F First sour, then sweet, caramellic--fruity, bread-like, depending upon the concentration used. Sour taste mostly noticed in high concentration of the material. 

In Jewish communities, honey had become an important component of festive occasions. Rosh Hashanah, the Jewish New Year, was celebrated with apples dipped in honey, symbolizing a wish for a sweet year to come. Round loaves of challah (a braided yeast bread enriched with eggs) were spread with honey, and the meal ended with slices of spiced honey cake and honey-sweetened fruit compotes. On the first day of a boy s enrollment in chadar, or religious school, letters from the Talmud (the collection of Jewish laws and traditions) would be written in honey on a slate and licked off by the new boys so as to make their learning sweet (Rosenbaum, 2002). 

Fruits, vegetables, and whole-grain breads and cereals contain carbohydrates. This is also true of cookies, cakes, and most other sweets, since both flour and sugar come from plants—flour from wheat, and sugar from sugar cane. Potatoes, beans, popcorn, and rice are other examples of foods with carbs. 

Several stability studies of pyridoxine, when added to bread, flour (15), cereals (16) and during canning and freezing of sweet corn (17), have been published. 

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