Cakes sugar content

Maltol is used in pharmaceutical formulations and food products as a flavoring agent or flavor enhancer. In foods, it is used at concentrations up to 30 ppm, particularly with fruit flavorings, although it is also used to impart a freshly baked odor and flavor to bread and cakes. When used at concentrations of 5-75 ppm, maltol potentiates the sweetness of a food product, permitting a reduction in sugar content of up to 15% while maintaining the same level of sweetness. Maltol is also used at low levels in perfumery. 

The water content of the thickened nitrocellulose pulp is reduced to 30-40% in centrifuges of the type similar as those used in the manufacture of sugar. In many plants, additional dehydration is carried out in hydraulic presses, in which the nitrocellulose is subjected to a pressure of about 20 kg/cm2 and formed into blocks or cakes in which the water content is 20-30%. Clearly this is advantageous from the point of view of transport. 

Every 4 d, the reactor s contents are sent to a series of pressure filters to remove residual solids from the product sugar stream. In the batch configurations, the filter cake is discarded and the saccharification vessels are charged with fresh pretreated corn stover and enzyme. In the semibatch configuration, the filter cake is returned to the saccharification vessels, and fresh corn stover (either with or without additional cellulase at 5 FPU/g of cellulose) is added to restore the mass of products removed as filtrate. After every third filtration, the filter cake is discarded and the saccharification vessels are loaded with fresh pretreated corn stover and enzyme. 

Cakes essentially are emulsified slurries before baking. Considerable use is made of sugar (with corn sweeteners increasingly used), starch in low-protein content flours, and fat. Emulsifiers have three functions in cake systems to improve air incorporation to disperse shortening into smaller particles to maximize the number of air cells and to... 

Filling creams for biscuit sandwiches, wafers and cakes are usually called simply creams , and are used in large quantities in biscuit factories and bakeries. These products are among the most popular lines. The creams are composed essentially of sugar, fat and milk solids. The fat content is about 22 16% with an average... 

To quantify the sugar polymers in the raw material and the solid fraction after wet oxidation, a two-step acid hydrolysis was performed. The first hydrolysis step was performed at 30 °C for 60 min with 1.5 ml of H2SO4 (72%) for 0.16 g DM. Then, 42 ml water was added and the second step was performed at 121 °C for 60 min. The hydrolysate was filtered and the dried filter cake subtracted for ash content is reported as Klason lignin. 

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