Doughs

When heated, sodium hydrogencarbonate readily decomposes evolving carbon dioxide, a reaction which leads to its use as baking powder when the carhon dioxide evolved aerates the dough. In the soda-ammonia process the carbon dioxide evolved is used to supplement the main carbon dioxide supply obtained by heating calcium carbonate ... 

Hey That really wasn t a lot of work. Just a lot of talk on Strike s part. All one did was mix an oil with some acid, added water and isolated. One gets some pure propenylbenzene without distillation. Done on a massive scale, this is a cheap method for getting lots of small concentration allylbenzene compounds out of complex oil mixes. And since Strike blew so much dough on this glorified extraction protocol, someone better damn well use it (In an academic lab of course). 

Bischofite recovery Biscuit doughs Biscyanate resins Biscyanoethyl ether... 

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

No-time doughs Nougat Nouryset Nouryset 200 NOVA... 

Many industrially important fluids cannot be described in simple terms. Viscoelastic fluids are prominent offenders. These fluids exhibit memory, flowing when subjected to a stress, but recovering part of their deformation when the stress is removed. Polymer melts and flour dough are typical examples. Both the shear stresses and the normal stresses depend on the history of the fluid. Even the simplest constitutive equations are complex, as exemplified by the Oldroyd expression for shear stress at low shear rates ... 

Flour Bleaching Agents and Bread Improvers. Freshly milled flour contains carotenoid pigments that cause the flour to have a yellow color. In addition, when the flour is made into dough the product is sticky and unmanageable. As the flour ages, a natural process takes place which turns the flour white and improves its baking qualities. Because the natural process takes quite a bit of time, additives are used to speed up the process. 

Lactic Acid B cteri. The lactic acid bacteria are ubiquitous in nature from plant surfaces to gastrointestinal tracts of many animals. These gram-positive facultative anaerobes convert carbohydrates (qv) to lactic acid and are used extensively in the food industry, for example, for the production of yogurt, cheese, sour dough bread, etc. The sour aromatic flavor imparted upon fermentation appears to be a desirable food trait. In addition, certain species produce a variety of antibiotics. 

Rubber-mill chips are dissolved similarly to resins, to provide color concentrates. Dough mixer and chip concentrates must be diluted with solvent and other vehicles to make finished inks. Media milling is becoming a method of choice in both flexo and gravure ink manufacturing. Other high speed dispersing units, such as the Morehouse, Cowles, Kady, and others, are also used. 

Potassium iodate [7758-05-6] KIO, mol wt 214.02, 59.30% I, forms white, odorless crystals or a crystalline powder. It has a density 3.98 g/mL and mp of 560°C with partial decomposition. Potassium iodate is rapidly formed when potassium iodide is fused with potassium chlorate, bromate, or perchlorate. The solubihty in water is 9.16 g/100 g H2O at 25°C and 32.2 g/100 g H2O at 100°C. KIO is extensively used as an oxidizing agent in analytical chemistry and as amaturing agent and dough conditioner (see Bakery processes and leavening agents). 

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