Breadings

Frozen fish fingers and similar products are made from a mixture of different fish that arrive at the processing plant as frozen blocks of the average size 62.7 x 254 x 482 mm (thick x width x length). The frozen blocks are minced and the still frozen minced fish blocks are mixed and pressed into the desired shape, covered with batter and bread crumbs, baked on the outside (still with a frozen core), packed and stored in a deep freezer. 

Figure C3.3.1 A collision between a milk tmck and a bread tmck showing the well ordered tmck contents at the top, the scattering event in the middle and the post crash scrambling of the tmck contents at the bottom.

Although each acid-base titrimetric method has its own unique considerations, the following description of the determination of protein in bread provides an instructive example of a typical procedure. 

Calcium Absorption. Phytates in cereal grains have also been reported to interfere with the absorption of calcium. However, a long-term study indicated a retention of calcium in subjects that consume large amounts of bread made with high extraction of flour (19). 

Used to blend with weaker wheats for bread flour... 

Waffles, muffins, quick yeast breads, all-purpose flour... 

Hard red winter (HRW) is an important bread wheat that accounts for more than 40% of the United States wheat crop and wheat exports. This fall-seeded wheat is produced in the Great Plains, which extend from the Mississippi River west to the Rocky Mountains, and from the Dakotas and Montana south to Texas. Significant quantities are also produced in California. HRW has moderately high protein content, usually averaging 11—12%, and good milling and baking characteristics. 

White wheat (WW) is a preferred wheat for noodles, flat breads, and bakery products other than loaf bread. WW, which includes both fall- and spring-seeded varieties, is grown mainly in the Pacific Northwest. This low protein wheat, usually about 10%, comprises about 15% of U.S. wheat exports, destined primarily for East Asia and the Middle East. Subclasses include hard white, soft white, western white, and white club. 

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. 

Fine grinding and air classification make possible the production of some cake flour from hard wheat and some bread flour or high-protein fractions from soft wheat. AppHcation of the process theoretically frees the miller from dependence on different wheats, either hard or soft, that change each crop year. The problem is how to market the larger volume of low protein or starch fractions at prices adequate to justify the installation and operation of the special equipment (46). 

J. Storck and W. D. Teague, M ofMi//ingF/ourfor Man s Bread, University of Minnesota Press, Minneapolis, Minn., 1952, p. 27. 

From Flour to Bread, Wheat Flour Institute, Chicago, lU., 1971. 

Fats can be an important source of lubrication in the preparation and consumption of foods (30). Marble slabs on which hot candy is poured are lubricated with fat to prevent sticking. Also, bread and cake pans are treated with heatstable edible oil. 

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