Composite breads

While some of the products considered above do contain cereal other than wheat it is a small proportion of the whole. In this section the rye breads are either wheat free or contain only a small proportion of wheat. These breads are made either for an agricultural reason, i.e. making bread where wheat will not grow, or to avoid wheat for a health reason. Bread made with a proportion of wheat is known as composite bread. 

Even if there is a lot of unanswered questions around bioavailability of zinc from the diet, these studies could give us important information for obtaining an optimal zinc absorption from composite bread meals. 

The baking industry is not just concerned with the production of bread, there is an important difference between bread and other baked products. Bread is regarded as a staple food and as such attracts regulation of its composition and sometimes price. Biscuits, cakes, pastries and pies are regarded as discretionary purchases and avoid regulation. Bread production is an extremely competitive business while the production of other baked goods is not quite so competitive. 

Some parts of the bakery industry are in a different situation to others regarding nutritional pressure. The parts of the industry that make bread are largely in the clear. The composition of bread is controlled anyway and bread in moderation is regarded as a healthy staple food. There are those who claim that the general population would be healthier if they ate wholemeal rather than white bread. Well, the industry makes wholemeal bread and the customers are free to buy it. If they choose not to it has to be their fault. The only nutritional pressure regarding the composition of bread has been over the amount of salt added, which the industry has agreed to lower. 

Test baking is one answer to this problem some flour samples that had a good measured composition produce a poor loaf of bread. There are also samples that do not have very promising measured properties... 

Typically, sorption isotherms are constructed for a single food ingredient or food system. An alternative approach is to plot the moisture content versus water activity (or relative vapor pressure) values for a variety of as is food ingredients and food systems. The result is a composite food isotherm (Figure 17). The composite isotherm fits the typical shape observed for a sorption isotherm for an individual food system, with a few products falling above or below the isotherm curve (chewing gum, honey, raisins, bread, and colby and cheddar cheeses). Slade and Levine (1991) were the first to construct such a plot using moisture content and aw values from van den... 

Raidl and Klein (43) substituted 5, 10, and 15% field pea flour in chemically leavened quick bread. The viscosity of the pea flour batters was significantly lower than either the wheat control or soy containing batters. The starch composition of the pea flour and lower water absorption properties of the protein could have affected the viscosity. Volumes of pea flour loaves were lower than the control and soy loaves. Most of the sensory characteristics of the field pea loaves were similar to those of the control quick breads. However, all flavor scores were significantly lower for pea flour products, since they had a recognizably beany or off-flavor. 

While the Dove composition described in Table 9.4-2 was processable at reasonable line speeds on a conventional soap processing line (roll mills, extruders, stampers), some equipment modifications were necessary. For example, whereas soap is normally mixed in large agitated tanks, the Dove mixture had a much greater viscosity and therefore required use of a steam-jacketed kneader mixer such as those used to make bread dough, pastes or mastics. 

III. These results indicate that the composition of volatile compounds of soya containing white bread is hardly influenced by the volatile compounds of the soya flour itself and that lipoxygenase activity plays a major role. 

As discussed, addition of enzyme active soya flour changes the composition of volatile compounds of white bread. In its practical application as a bread improver component, the soya lipoxygenase isoenzymes are sufficient stable for 5 months to meet the bleaching requirements. 

It is used in fruit flavors as well as flavor compositions with caramel, coffee, meat, or bread character. 

Stars of the only two compositions which are well approved. Take of powder (gunpowder) four ounces, of saltpeter two ounces, of sulfur two ounces, of camphor half an ounce, of steel filings two treseaux, of white amber half an ounce, of antimony (sulfide) half an ounce, of (corrosive) sublimate half an ounce. For double the efficacy it is necessary to temper all these powders with gum agragante dissolved in brandy over hot cinders. When you see that the gum is well swollen and fully ready, to mix with the said brandy, it is necessary forthwith to mix them in a mortar with the powder, the quicker the better, and then to cut up the resulting paste into pieces. These stars are very beautiful and very flowery. Note that it is necessary to put them to dry in a pastry or baking oven after the bread has been taken off of the hearth. 

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