Breadmaking foods

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)... 

A. H. Blokma, Rheology of the breadmaking process, Cereal Foods World, 1990, 35, 228-236. 

Wennermark, B. and Jagerstad, M. 1992. Breadmaking and Storage of Various Wheat Fractions Affect Vitamin E. J. Food Sci. 57 1205-1209. 

In 1886 the use of malted barley flour was mentioned for use in breadmaking. The enzymes in the malt converted starch into sugars which could serve as yeast substrate during fermentation. Almost 50 years later, the use of a purified enzyme (lipoxygenase) was described for bleaching the cmmb of bread. Since then enzyme usage has become widespread in food applications. 

Chauhan, G., Zillman, R., and Eskin, N. (1992b). Dough mixing and breadmaking properties of quinoa-wheat flour blends. Int. J. Food Sci. Technol. 27(6), 701-705. 

Park, S. and Morita, N. (2005). Dough and breadmaking properties of wheat flour substituted by 10% with germinated quinoa flour. Food Sci. Technol. Int. 11,471 76. 

Collar, C., Benedito de Barber, C., and Martinez-Anaya, M.A. 1994a. Microbial sour doughs influence acidification properties and breadmaking potential of wheat dough. J. Food Sci. 59, 629-633, 674. 

As can be seen, several additional hydroxyl groups are available for esterification. Thus, a variety of economically attractive sugar esters with a wide range of HLB may be prepared on a synthetic or enzymatic way. This very mild sucrose acylates are useful as edible emulsifiers and food-grade cleaners. When used in breadmaking, sucrose monoesters and diesters improve the... 

Ammonium phosphate bread improvers, food Ammonium phosphate, dibasic bread improvers, pharmaceuticals Ammonium phosphate, dibasic bread improvers, wine Ammonium phosphate, dibasic breadmaking Diastase... 

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...

The breadmaking industry was not insulated from these developments, which provided an important impetus to work being carried out at the Flour Milling and Baking Research Association (FMBRA) in Chorley-wood, England into alternatives to the use of certain permitted food additives. In this chapter we deal with two such developments. 

Breadmaking Improving quality Second edition Edited by S. P. Cauvain Emerging food packaging technologies Principles and practice Edited by... 

AC Eliasson, K Larsson. In AC Eliasson, K Larsson, eds. Cereals in Breadmaking A Molecular Colloidal Approach. New York Marcel Dekker, 1993, pp 161-210. IS Shepherd, RW Yoell. Cake emulsions. In S Friberg, ed. Food Emulsions. New York Marcel Dekker, 1976, pp 217-275. 

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