Croissant

Croissants are manufactured from sweet doughs that are laminated and folded, cut into triangles, rolled, and formed into their characteristic form. The rich formulation (Table 10.5), yeast fermentation and folding yield a light and delightful bread. 

Typical Formulas for the Elaboration of Sweet Breads or Pastries and Yeast-Leavened Donuts 

Ingredient, % Croissants Danish Pastries Sweet-Cinnamon Rolls Sweet Bread Donuts Dough Cut Extruded  

Donuts are normally glazed immediately after deep-fat frying with a mixture of 84% and 16% powdered sugar and water, respectively, plus either cocoa or vanilla or other flavorings and colorings. 

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Crofting Cr(OH)3 Cr(OH)3 3P120 Crohn s disease Cr203 xH20 Croissant dough Cromacheck... 

Many other products belong to the category of yeast-raised bakery foods (6—9). Some that may be cited include various kinds of specialty breads, coffee cakes and danish pastries, bagels, croissants, yeast-raised doughnuts, some types of crackers, English muffins, and roUs. Of the total annual sales of the baking industry, yeast-raised goods constitute about 61%. 

Butter is used in some, usually more expensive, bakery foods, and is prized for its flavor contribution. Fats are used in some products such as pie cmst, croissants, or puff pastry, up to 60%, based on flour. StabiHty of fats and oils in perishable items such as breads, cakes, or pastries is of no consequence because shelf life is so limited that rancidity does not occur. In cookies and crackers, however, stable fats must be used in the formula since prolonged shelf life could lead to product deterioration with fats that develop rancidity. 

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)... 

Richet C De I anaphylaxie ou sensibilite croissante 49 des organismes a des doses successives de poison. ArchFisiol 1904 1 129. 

Croissant MJ, Nappom T, Leger J-M, Lamy C. 1998. Electrocatal3tiic oxidation of hydrogen at platinum-modified polyaniline electrodes. Electrochim Acta 43 2447-2457. 

The British practice is to make these products with a bread flour, possibly a standard baker s grade flour or an even stronger flour. Some plant bakeries use a flour that is 75% Canadian Western Red Spring wheat to make croissants. A grist this strong has an enormous amount of tolerance. 

Croissants are a high added value product so the cost of the strong grist can be recovered in the price. The very strong flour is a guarantee that the product will work despite any problems in the bakery. 

The first commercial sulphur dye was discovered accidentally in 1873 by Croissant and BretonniSre who heated lignin-containing organic waste, such as sawdust, with sodium polysulphide at about 300 °C the product was sold under the name Cachou de Laval [52]. Even today an equivalent dye (Cl Sulphur Brown 1) is derived from lignin sulphonate, which is readily available from waste liquors from wood pulp manufacture. The real pioneer of sulphur dyes was Vidal, the first chemist to obtain dyes of this type from specific organic compounds. In particular, Sulphur Black T (Cl Sulphur Black 1) was made from 2,4-dinitrophenol in 1899. At the turn of the century many of the intermediates available were subjected to sulphurisation (thionation), that is, treatment with sulphur, sodium sulphide or sodium polysulphide to introduce sulphur linkages. 

Presence de l iode dans differens minerais et dans des plantes croissant loin... 

Cas gdndral. Considdrons X comme reunion de la famille filtrante croissante de ses ouverts de type fini X. II rdsulte de ce qui precede que la restriction de s(L) k (X est trivial. D aprfes le lemme ci-aprks, s(L) est trivial, done (IV 2.5) L satisfait au thdoreme du carre relativement k X et X. ... 

Lemme IV 2.7, Soient k un corps, X un k-schema integre normal, localement de type fini, reunion d une famille filtrante croissante d ouverts X (i. I) et soit L un faisceau inversible sur X. Alors, pour que L soit trivial, il faut et il suffit que L = L X soit trivial pour tout i. ... 

Rose KD, Croissant PD, Parliament CF, Levin MB. Spontaneous spinal epidural hematoma with associated platelet dysfunction from excessive garlic ingestion a case report. Neurosurgery 1990 26 880-882. 

Guenther, H. L., Croissant, R. C., Schonfeld, S., Slavkin, H. C. Enamel proteins Identification of epithelial-specific differentiation products. In Extracellular matrix influences on gene expression, pp. 387. Slavkin, H. C., Greulich, R. C. (eds.). New York Academic Press 1975... 

For a recent detailed study see Bulent Aras and Micheal Croissant, (eds.), Oil and Geopolitics in Caspian Sea Region (Westport Praeger, 1999)... 

Browning, C.L., Culberson, D.E., Aragon, I.V., Fillmore, R.A., Croissant, J.D., Schwartz, R.J. et al. (1998) The developmental regulated expression of serum response factor plays a key role in the control of smooth muscle-specific genes. Dev. Biol., 194, 18-37. 

Gerrard, J.A., Fayle, S.E., Brown, P.A., Sutton, K.H., Simmons, L., Rasiah, I. 2001. Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough. J Food Sci 66 782-786. 

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