Bread yield

Soft red winter (SRW), which is grown in the eastern third of the United States, is a high yielding wheat, but relatively low in protein, usually about 10%. SRW best provides flour for cakes, pastries, quick breads, crackers, and snack foods. This fall-seeded wheat constitutes about one-quarter of U.S. wheat exports. 

To illustrate how this procedure works, suppose you want to make grilled cheese sandwiches from 6 slices of cheese and 18 pieces of bread. The available cheese is enough for six grilled cheese sandwiches the bread is enough for 9. Clearly, the cheese is the limiting reactant there is an excess of bread. The theoretical yield is 6 sandwiches. Six grilled cheese sandwiches use up 12 slices of bread. Since there are 18 pieces available, 6 pieces of bread are left over. 

Morgan, J.M., Hare, R.A. Fletcher, R.J. (1986). Genetic variation in osmoregulation in bread and durum wheats and its relationship to grain yield in a range of field environments. Australian Journal of Agricultural Research, 37, 449-57. 

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

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... 

With practice this method gives concordant results. As regards the extraction of the gluten, this is easy with fine wheat flour and ordinary bread flour, but difficult with inferior flours, and the latter may conveniently be manipulated under the water in a thin linen bag. Flours of other cereals do not yield gluten when treated in this way. 

A first approach to analyze such volatiles is the application of the AEDA on extracts prepared by dynamic headspace extraction. An apparatus used for the extraction especially of solid foods is shown in Figure 5 [55]. The powdered material is placed into a rotating cylinder and the volatiles are continuously flushed onto a polymer material (Tenax( )) by using a stream of helium (1 L/min). After 3 hr the volatiles are desorbed from the polymer by elution with a small amount of diethyl ether and evaluated by AEDA after concentration. Since different yields may change the composition of the volatiles during headspace extraction [7], it is essential to sensorially evaluate the flavor of the extracts in comparison with the food flavor itself. The following examples show applications of this method on fresh and stored wheat bread crust [55] and on fresh rye bread crust [P. Schieberle and W. Grosch, unpublished results]. 

The carob, or locust bean, tree, Ceratonia siliqua L., is indigenous to Mediterranean shores. It produces flat pods, known as St. John s bread, eight to twelve inches long, from which the seeds are removed and processed to yield locust bean gum. The deseeded pods are dried, broken, and sold as "kibble", which can be roasted and ground to provide a nutrient flavoring agent. 

Sizer at al. (20) observed that the compounds causing the pleasant odor which resembled bread crust occur in the basic volatile fraction of white bread. Identification experiments yielded the five pyrazines listed in Table II. A comparison of the odor threshold of each pyrazine in water to its concentration found in bread indicated that 2-ethyl-3-methylpyrazine and 2-methyl-6-propylpyrazine were present at concentrations above their odor thresholds. The authors described the odors of these two pyrazines as "butterscotch, nutty" and "burnt, butterscotch" notes (Table II). 

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