Emulsifiers, Shortenings

Addition of triacylglycerides (shortenings) generally reduces the end-product volume, but there 

Hours contain very small amounts of sugars which are metabolizable by yeast (cf. Table 15.30). Addition of sucrose or starch s)frup at 1-2% to dough is advisable to maintain favorable growth of yeast and therefore to provide CO2 needed for dough leavening. Uniform leavening over an extended time improves the quality of many baked end-products the crumb structure acquires finer and more uniform porosity, while the crust has greater elasticity. 

Hours derived from wheat without sprouted grains have some [i- but very little a-amylase activity (cf. 15.2.2.1). Thus, only a small amount of starch is degraded to fermentable maltose by handling dough. An insight into the extent of starch degradation is provided by the maltose value (cf. 15.4.1.1.1). Addition of a-amylase in the form of malt flour or as a microbial preparation increases the flour capacity to hydrolyze the starch. 

The activity of a-amylase as well as the levels of maltose and glucose increase in the germination of cereals hence, addition of flour from malted grains enhances the growth of yeast in dough. However, the addition of malt to flours with weak gluten may not be expedient because of the proteolytic activity of the malt. a-Amylase preparations free of proteolytic activity are available from microorganisms (cf. 2.7.2.2.2). 

Examples in Table 15.47 illustrate the effects of a-amylse from various sources on baking quality. While malt and fungal amylases show similar effects, the heat-stable a-amylase from Bacillus subtilis, with its prolonged activity even in the oven, may be easily used to excess. Products formed by the activities of a- and P-amylases are also available as reactants for nonenzymatic browning reactions. This favorably affects the aroma and color of the crust. a-Amylases are added to flour not only to standardize the baking properties, but also to delay the aging of the crumb (cf. 15.4.4). 

---

Betrkake. (Van Den Beigh Foods] Partially hydog. veg. oil (soybean, cottonseed), mono and diglycerides emulsified shortening fw cakes, icings. 

Diamond. [Van Den Betgh Foods] Hydrogenated vegetable oils and blends emulsified shortening for cakes. 

Behenamidopropyl PG-dimonlum chloride emulsifier, shaving soaps Lauramide DEA emulsifier, shortening Peanut (Arachis hypogaea) oil emulsifier, shortenings Stearoyl lactylic acid Succinylated monoglycerides... 

I calculated another 10,000 lb of ester/day in that market. That is based on a total of 1.4 billion lb of cake annually, which contains 3 to 6 % surfactant in the emulsified shortenings which are used in cake manufacturing. I think that, certainly, is not the total, but you can see how quickly you drop off in magnitude from 14 - 17 billion lb of bread and rolls down to 1.4 billion lb of cake per year. I think that a potential market of a 100,000 Ib/day of sugar esters in the baking industry is a fairly good approximation. Mr.Beatty, of Continental Baking, has just mentioned that 450,000 tons of bread flour/year is used by his company alone. 

Emulsified shortenings for packaged cake mixes— The need to cream fats has been eliminated by the specially emulsified shortenings used in prepared cake mixes. Air bubbles are trapped by the special shortenings during mixing. 

Uses Emulsifier for foods, cakes, cake mixes, cookies, reduced-fat foods maximizes moisture retention, improves air incorporation, provides even grain, tenderness, and increased volume in finished cakes Features Used with all-purpose shortenings for conventional cakes or with emulsified shortenings for very lean cakes, cookies, fat-reduced foods Regulatory FDA 21CFR 172.856 kosher... 

Uses Food emulsifier for emulsified shortenings for cakes, cake mixes, donut mixes, whipped toppings Properties Flakes, beads HLB 4.0 100% cone. 

Chem. Descrip. Mono- and diglycerides derived from animal fat TBHQ citric acid Uses Emulsifier, shortening dispersant creaming agent in baked goods, table margarine, low-calorie spreads, peanut butler Features Lipophilic fonns w/o emulsions... 

---