Bread various products

For years researchers have investigated the sulfur compounds present in various foods. Cooked foods typically contain numerous sulfur compounds, especially heterocyclic compounds like thiazoles, thiophenes, thiazolines, etc. In 1986, Sha-hidi et al. (7) reported that 144 sulfur compounds had been identified in beef. Other heated food systems like bread, potato products, nuts, popcorn, and coffee also contain many sulfur compounds. Aliphatic thiols have been found in fruits, vegetables, dairy products etc., as well as in heated foods. No discussion of the occurrence of sulfur compounds in foods would be complete without mention of their major role in the various allium species. Indeed, more than half of the volatile compounds reported in garlic, onion, leek, and chive contain sulfur (2). Comprehensive reviews of the literature concerning the role of thiazoles, thiophenes, and thiols in food flavor through 1975 can be found in Maga s series of review articles (3-5). 

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%. 

If the research as to likely organic products that will sell comes up with a series of negatives, then the farmer has to fall back on his own creativity. As Finke (1989) pointed out, he could not persuade any bakery in the nearby towns in Ireland to bake organic bread from his flour they said there was no market. However, he finally persuaded one bakery to bake it, on contract, provided he did the selling. They agreed, he got the packaging printed and after five months they had sold 10 000 loaves to various shops in the town. After the consumer preference had been demonstrated, there was no longer a problem with the bakers. 

Patent flour has two classes of use. It can be used to make whiter bread or where very high protein content is required. The use of patent flour to make bread seems to be dying out. Its use does, however, remain popular in South Wales. There are various examples of products where patent flour is used for its protein quality, e.g. filo pastry and West Indian patties. Both of these products are brown so the colour of the flour is not important. 

These products were developed to offer the consumer a fibre-enhanced bread that still tasted like white bread rather than brown or wholemeal. Various kibbled grains, e.g. kibbled rye and kibbled wheat are added. The addition can be made either in the bakery or at the flour mill. 

Verma and McCalla ( ) studied the action of pepsin, papain and a commercial fungal protease on wheat gluten. All enzymes acted effectively on dispersed gluten however, the action of different enzymes produced different types of digestion products. Depending upon desired handling characteristics of bread doughs prepared from treated wheat flour, various types of protease treatments can be selected. 

In a method proposed by Booth et al. (141) for the determination of phylloquinone in various food types, extracted samples are subjected to silica solid-phase extraction followed, in the case of meat or milk samples, by further purification using reversed-phase solid-phase extraction or liquid-phase reduction extraction, respectively. The final test solution is analyzed by NARP-HPLC, and the fluorescent hydroquinone reduction products of phylloquinone and the internal standard are produced online using a postcolumn chemical reactor packed with zinc metal. 2, 3 -Dihydrophylloquinone, a synthetic analog of phylloquinone, is a suitable internal standard for the analysis of vegetable juice, whole milk, and spinach. Another synthetic analog, Ku23), is used for the analysis of bread and beef, because a contaminant in the test solution coelutes with dihydro-phylloquinone. 

This chapter describes the importance of cereals and their products and the various structures that can be produced from them. It shows how cereals have been, and continue to be, the main source of nutrition for much of the world, and how the development of structure in foods such as bread has provided unproved sensory texture, appearance and palatability to these foods. 

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