Bread types

Only those bread types of significant economic importance are listed in Table 15.63. Corresponding data on chemical composition are given in Table 15.55. 

Crisp bread (Knaeckebrot) and Pumpernickel are special rye breads. 

At least 90% wheat middlings less than 10% occasionally with addition of dairy products, sugtu, shortenings. 

50-89% wheat, the rest rye milling products and other ingredients as under 1. 50-89% rye, the rest wheat milting products and others as under 1. 

At least 90% rye flour, up to 10% wheat flour other ingredients as under 1. From whole rye meal including also whole kernels, other rye and wheat products less them 10%. 

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The composition of the volatile fraction of bread depends on the bread ingredients, the conditions of dough fermentation and the baking process. This fraction contributes significantly to the desirable flavors of the crust and the crumb. For this reason, the volatile fraction of different bread types has been studied by several authors. Within the more than 280 compounds that have been identified in the volatile fraction of wheat bread, only a relative small number are responsible for the different notes in the aroma profiles of the crust and the crumb. These compounds can be considered as character impact compounds. Approaches to find out the relevant aroma compounds in bread flavors using model systems and the odor unit concept are emphasized in this review. A new technique denominated "aroma extract dilution analysis" was developed based on the odor unit concept and GC-effluent sniffing. It allows the assessment of the relative importance of the aroma compounds of an extract. The application of this technique to extracts of the crust of both wheat and rye breads and to the crumb of wheat bread is discussed. 

Compounds 3, 5 and 6 shown in Figure 1 were detected in the aroma extracts of the wheat and the rye bread crusts, but on the basis of their relatively low FD-factors we concluded these compounds contribute only to the background flavors of both bread types. Furthermore, there was no indication that the sulfur-containing heterocy-clics 2-[(methyldithioImethylJfuran and 2-acetyl-2-thiazoline (4 and 7 in Figure 1) were of significance to the flavor of the wheat bread crust. 

Other important emulsifiers are monoglycerides and stearoyl-lactylates. These have different functionalities and effects (Table 3.38) and their use depends on legislation, flour types and consumer preference for differing bread types. 

Quilez, J. Ruiz, J. A. Romero, M. P. Relationships Between Sensory Flavor Evaluation and Volatile and Nonvolatile Compounds in Commercial Wheat Bread Type Baguette. Journal of Food Science, 2006, 71(6), S423-S427. 

Table IV shows the annual production of beikery foods in the United States. Yeast-leavened, bread-type products (bread, rolls, and sweet-goods) dominate the market, accounting for v- 70% of the total poundage. White pan bread is the single most important bakery food (Table V), and each one-pound loaf contains up to 1.4g added surfactant, or a total potential market in breadmaking of 90,000 lb day l (4.1 MT/day). Use of dough...

To a limited extent, modified starter doughs have survived under different names, e.g. ferment, brew and sponges. These pre-ferments are used for traditional French bread types both in Europe and in the USA. 

It is worth mentioning a couple of special bread types produced by non-traditional fermentations. A well-known example is the San Francisco sour dough bread. This bread type accounts for more than 20% of the bread sales in the San Francisco Bay area (Sugihara, 1977). The sourdough fermentation is based on a highly specialised co-operation between the yeast Candida holmii and the lactic acid bacteria Lactobacillus sanfran-cisco (Sugihara, 1977). 

The texture or feel of bread-type foods in the mouth arises through having the starch as a continuous phase. If the protein constitutes the continuous phase, the texture becomes meaty to the mouth. While oversimplified, this is the idea behind soy-bean-based texturized products, resembling bacon, chicken, ham, frankfurters, and the like (18). 

In Fig. 1.3, the product life cycle considers the engineering of products, such as a variety of bread types and automobile types, to be produced in a production system based on customer orders and the development and maintenance of the product lines containing the products. These product lines will impact the required capabilities of the production system. Based on possible products, marketing and sales will force product order acquisition. 

It should be noticed that Avrami parameters, viz., A and n, relevant to retrogradation do not always coincide [130] with those drawn from the analysis of other physical properties, like the Young modulus, that is used to describe the increase of firmness the correlation between starch retrogradation and increase of firmness is indeed dubious, since it significantly depends of the bread type considered (Figure 24). Starch retrogradation therefore does not seem sufficient to exhaustively justify the overall staling process [126]. 

Canada. Sorbic acid and potassium sorbate are cleared in Canada as Class II and Class III preservatives (Table XI, Parts II and III, Food and Dmg Regulations) (162). They are cleared for use in the same food types. As in the United States, their lawful use is predicated upon conformity with pubHshed food standards. Otherwise they may be used in bread and unstandardized foods, except meat (Divisions 14 and 21 of the regulations), fish, and poultry, at levels up to 1000 ppm, in cider and wine at 500 ppm, and in cheeses at 3000 ppm in accordance with the food standards for cheese (Section B of the regulations). 

Used in baked goods (breads, cakes and cake mixes, cookies, crackers, snacks), pasta products, dairy-type products (beverage powders, coffee whiteners, whipped toppings), infant formulas, milk replacers for young animals, emulsified and coarsely ground meat items, meat analogues, hams, poultry breasts, dietary food items, and soup mixes and gravies. 

Many other products belong to the category of yeast-raised bakery foods (6—9). Some that may be cited include various kinds of specialty breads, coffee cakes and danish pastries, bagels, croissants, yeast-raised doughnuts, some types of crackers, English muffins, and roUs. Of the total annual sales of the baking industry, yeast-raised goods constitute about 61%. 

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. 

Many other shapes are possible for complexes. The simplest are linear, with coordination number 2. An example is dimethylmercury(O), Hg(CI l,)2 (4), which is a toxic compound formed by bacterial action on aqueous solutions of I Ig ions. Coordination numbers as high as 12 are found for members of the / block, but they are rare in the d block. One interesting type of d-mctal compound in which there are 10 links between the ligands and the central metal ion is ferrocene, dicyciopentadi-enyliron(O), [Fe(C5H5)2] (5). Ferrocene is an aptly named sandwich compound, with the two planar cyclopentadienyl ligands the bread and the metal atom the filling. The formal name for a sandwich compound is a metallocene. 

The Group A emphases are those that inform the development of chemical literacy (DeBoer, 2000) and should be made available to all students (cf scientific literacy - (Roberts, 2007). These emphases all call for an imderstanding of a macro type of representation, so that learners appreciate what it is when they encounter a chemical phenomenon e.g. a solution, a colloid, a precipitate. This understanding would enable students to answer the question what is it and possibly what to do with it how to act when they encounter such a chemical phenomenon. These emphases also call for an understanding of the submicro type of representation, so that learners can qualitatively explain the nature of the macro phenomena that they encounter and hence be able to answer the question why is it as it is In order to explore these emphases, a chemistry curriculum would need to address a variety of contexts related to the three Group A emphases that have mearung in the everyday world. Pilot, Meijer and Bulte (2008) discuss three such contexts ceramic crockery, gluten-free bread and the bullet-proof vest. 

Fig. 38.6. Three-dimensional configuration according to a non-metric multidimensional scaling applied to 24 types of bread differing in appearance as assessed by 12 panellists.

Food products may include frozen produce, canned produce, pasta, sauces in jars, prepared meals or pizzas. It is important to work closely with the manufacturer, in working out the best types of ingredients to use, depending on the manufacturing facilities available. For example, frozen fruit and vegetable processors require a specific size and quality, pasta and bread manufacturers will have their specific requirement of the variety and grade of wheat. They require consistent quality and volume so as to be able to produce a consistent end product. As with restaurants, it is important to build a good relationship with your processor and to keep the manufacturer informed of any potential problems. This allows them to take other action to ensure their production does not suffer. 

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