Dough extracts

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). 

Another interesting TLC method for the isolation and determination of bromate ion in flour dough and breads has been developed [59]. It involves extraction of BrOj from foodstuff, purification on alumina column, TLC separation on silica gel layer developed with water -1- -butanol + n-propanol (1 1 3), and quantification by densitometry. Bromate ion down to 0.1 pg in bread (1.0 g) was detected with tohdin-FIQ reagent. 

Details for a manufacture of 10 ton/week are given. It was pointed out that the reaction is reversible and that an enzymatic synthesis of fat from glycerol and fatty acid was described by Welter in 1911 (Ullmann, 1914). For the chill-proofing of beer proteolytic enzymes have been used successfully since 1911 in the USA (Tauber, 1949). Lintner, as early as 1890, observed that wheat diastase interacts in dough making. This effect was extensively studied, the addition of malt extract came into practice, and American bakers in 1922 used 30 million pounds of malt extract valued 2.5 million dollars (Tauber, 1949). The production of pectinases began around 1930 for use in the fruit industiy (Schweizerische Ferment, now part of Novo Nordisk). 

Figure II. Gel filtration of acetic acid extracts of flour and of dough mixed different times (27)...

Reports the dough washing procedure for wheat starch extraction. 

Add the vanilla extract and lemon juice, pulsing on and off until the dough becomes wet and sticks together when you pinch it. 

The composition of the volatile fraction of bread depends on the bread ingredients, the conditions of dough fermentation and the baking process. This fraction contributes significantly to the desirable flavors of the crust and the crumb. For this reason, the volatile fraction of different bread types has been studied by several authors. Within the more than 280 compounds that have been identified in the volatile fraction of wheat bread, only a relative small number are responsible for the different notes in the aroma profiles of the crust and the crumb. These compounds can be considered as character impact compounds. Approaches to find out the relevant aroma compounds in bread flavors using model systems and the odor unit concept are emphasized in this review. A new technique denominated "aroma extract dilution analysis" was developed based on the odor unit concept and GC-effluent sniffing. It allows the assessment of the relative importance of the aroma compounds of an extract. The application of this technique to extracts of the crust of both wheat and rye breads and to the crumb of wheat bread is discussed. 

The first comprehensive investigation of the volatiles of wheat bread was carried out by Mulders et al. (11. 16-18). After a qualitative analysis (16-18) which led to the identification of 90 compounds, the authors attempted to get an insight into the sensory relevance of the major components which were found in the headspace extract of white bread. A mixture of the main compounds identified was prepared in water to match the gas chromatogram obtained from the bread sample (11,). The odor of the synthetic mixture resembled that of the fermented dough but not that of wheat bread. 

In the present study, bread in the form of rolls was prepared from whole grain flour (100% extraction rate) with a zinc content of 22 mg/kg and from white wheat flour of about 72% extraction rate, where the zinc content was 7 mg/kg. The water added to the dough, contained an amount of almost carrier free isotope solution, corresponding to 0.25y/ Ci of Zn for each roll. The isotope solution was made by diluting a stock solution of 65 Zn CI2 in 0.1 M HCl (0.1 to 0.5 Ci/g Zn, Radiochemical centre, Amersham, England) with physiological saline to a final radioactivity of Ci/ml. 

Within the context of proteins as polymer materials the number is still further limited, since only very few are available in sufficient bulk at low extraction cost to consider post-processing them into useful materials. More particularly, the fibrous proteins, such as collagen, certain plant proteins such as gluten, the component of wheat responsible for giving the elastic properties to bread doughs, and proteins produced from soy have been exploited to a limited degree, as we shall see below. In recent years there has also been renewed interest in fibrous silk proteins, from silk worms, spiders (as web-silk) and also from bioengineering routes. 

Bhushan and Joshi (2006) used apple pomace extract as a carbon source in an aerobic-fed batch culture for the production of baker s yeast. The fermentable sugar concentration in the bioreactor was regulated at 1-2%, and a biomass yield of 0.48 g/g of sugar was obtained. Interestingly, the dough-raising capacity of the baker s yeast grown on the apple pomace extract was apparently the same as that of commercial yeast. The use of apple pomace extract as substrate is a useful alternative to molasses, traditionally used as a carbon source for baker s yeast production. 

They say, Like many other acids, glutamic acid matures or ages the dough and, in addition increases the gas production of the yeast. This accelerating effect upon the yeast was observed in bread and likewise in fermentating cane sugar, dextrose, and malt extract. 

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