Flavoring Baked Goods

Dairy and Base 40% cream or 18-20% cream (half May get destabilization of cream 

Butter cream a. Beaten mix of butter and sugar Sweet flavors most appropriate  

Fondant Dry fondant base plus water and corn syrup  

Custard a. Traditional starch-based custard mix is boiled and then cooled to 60-70 prior to adding flavor or b. Citrus pectin-based made as starch-based product  

Source From Heath, H.B., Flavor Technology Profiles, Products, Applications, AVI Pub. Co. Westport, CT, 1978. With permission. 

---

The flavor of nutmeg is pleasant, warm, spicy, and aromatic. Nutmeg is used to flavor baked goods, processed meats, curries, and beverages. 

Tyrrell. M.H. "Evolution of Natural Flavor Development with the Assistance of Modem Technologies." Food Technology, 68 (January 1990). van Osnabrugge. W. "How- to Flavor Baked Goods and Snacks Effectively." Footl Technology. 74 (January 1989). 

Van Osnabrugge, W, How to flavor baked goods and snacks effectively. Food Technol., 43, 74, 1989. 

Sesame Seed (Benne, Benni, Bene Seed). Sesame seed is the whole dried seed of Sesamum indicum L. (PedaUaceae), an annual plant now cultivated in Mexico and Central America, although indigenous to Indonesia and tropical Africa. It may be the oldest condiment known. The seed is small, shiny, and oval shaped, about 0.32 cm long. The unhuUed seeds are dark and the hulled seeds are pearly white. Sesame seeds, when baked, have a pleasant, roasted, nutty flavor. They are used in baked goods and in confections, eg, halvah. 

Citric acid is used in carbonated beverages to provide tartness, modify and enhance flavors, and chelate trace metals. It is often added to jams and jellies to control pH and provide tartness. It is used in cured and freeze-dried meat products to protect the amino acids (qv) and improve water retention. Bakers use it to improve the flavor of fmit fillings in baked goods. Because citric acid is a good chelator for trace metals, it is used as an antioxidant synergist in fats and oils, and as a preservative in frozen fish and shellfish (7) (see Antioxidaisits). 

Compounded Flavors. Liquid or dry blends of natural or synthetic flavor compounds are called compounded flavors. Most commercial preparations are available as water- and oil-soluble Hquids, spray-dried and plated powders, emulsions, and carbohydrate-, protein-, and fat-based pastes. Compounded flavors are used throughout the food industry in confections, baked goods, snack foods, carbonated beverages, and processed foods (53). 

Uses. Inactive dried yeasts are used as iagredients ia many formulated foods baby foods, soups, gravies, and meat extenders as carriers of spice and smoke flavors and ia baked goods. Yeasts used ia the health food iadustry are geaeraHy fortified with minerals and contain higher concentrations of the B vitamins, especially thiamin, riboflavin, and niacia (see Vitamins). 

Paprika contains capsombin and capsanthin (Fig. 8.3) which occur mainly as the lauric acid esters, and about 20 other carotenoid pigments. Paprika is produced in many countries which have developed their own specialties. Cayenne or cayenne pepper, produced from a different cultivar of C. annum, is usually more pungent. C. frutescens is the source of the very pungent Tabasco sauce. Paprika oleoresin is produced by solvent extraction of the ground powder. Obviously paprika supplies both flavor and color and its use is limited to those products compatible with the flavor. The recent rise in demand for tomato products in the form of pizza, salsa, etc., has increased the demand for paprika. Paprika is used in meat products, soups, sauces, salad dressings, processed cheese, snacks, confectionery and baked goods.1018... 

Heat-generated flavors, due to the formation of lactones and methyl ketones from hydroxy and keto add precursors, which occur in trace quantities in milk lai. These flavors arc considered to be desirable in fried and baked goods and are partly responsible for the unique condiment properties of butler in food preparation. However, they are undesirable in dried whole milk and evaporated milk where the objective is to make a bland product as much like fresh milk as possible. 

Antimicrobial agent, preservative, flavoring agent, for baked goods, beverages, food colors, milk, wine, antimycotic migrating from food package... 

Improve flavor, moistness, and texture of baked goods... 

---