English muffins

Bakery Products. Sorbates are used in and/or on yeast-raised and chemically leavened bakery products. The internal use of sorbates in yeast-raised products at one-fourth the amount of calcium—sodium propionate that is normally added provides a shelf life equal to that of propionate without adversely affecting the yeast fermentation. Sorbates added at one-tenth the propionate level reduce the mix time by 30% (126). This internal treatment combined with an external spray of potassium sorbate can provide the same or an increased shelf life of pan breads, hamburger and hot-dog buns, English muffins, brown-and-serve roUs, and tortillas. The total sorbate useful in or on these baked goods ranges from 0.03 wt % for pan breads to 0.5 wt % for tortillas 0.2—0.3 wt % sorbic acid protects chemically leavened yellow and chocolate cakes (127). Emit-pie fillings and icings can be protected with 0.03—0.1 wt % sorbates. 

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%. 

Muffins are the British contribution to the field of flat breads. This refers to the product known as an English muffin. American muffins are a chemically raised sweet product. 

There is a view that muffins originated in Wales. They were originally a sour dough flat bread. They seem to have disappeared from British life, except in a nursery rhyme. Presumably the original product had a short shelf life. The sort of product now sold as an English muffin has overcome some of these problems. The modem product is a disc shaped product about 7-10 cm in diameter and 2 cm high. 

Pinto beans Corn flakes Crisped rice cereal Oatmeal Creamed corn White rice Oat ring cereal Noodles Cornbread (HM) English muffin Granola Pancake (mix) Pretzels (hard) Shredded wheat Bagel Rye bread Saltine crackers Whole wheat bread Cracked wheat bread Corn chips Butter crackers Sweet roll White bread Graham crackers Peanut butter... 

Sourdough English muffins (or other product containing ammonium sulfate)... 

English muffins, plain, toasted, enriched, with calcium propionate (includes sourdough) 1 muffin 248... 

Notwithstanding the similarity of names, confusion in understanding use of the two types of sorbents can arise because the commercially useful sorbents have huge amounts of internal surface area. When highly magnified, the internals of an adsorptive desiccant look like the insides of an English muffin. Popped popcorn kernels adsorb butter and salt watermelons absorb vodka. 

Low Fat Breads include sweet or sour French bread, Milwaukee pumpernickel, English muffins and Rye Krisp. 

English muffins. These round, crusty flat rolls aren t just for breakfast The nooks and crannies are excellent conveyors of spreadable fillings such as cream cheese or pimento cheese, and the sourdough flavor works well with milder items such as ham, Cheddar, or American cheese. 

Nutrient Pancakes Angel Fruit Sponge Pound Chocolate, with Chocolate Frosting White Biscuits Waffles Muffins, Oat Bran English Muffin Cake Type, Sugared Cake Type, Plain... 

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