Flour confectionery

O Brien (2003) presents detailed methodologies for assessing fats with respect to their functional properties in cakes, pastry, icing, and flour confectionery and biscuit cremes. 

This chapter reviews the applications of near-infrared (NIR) spectroscopy in the cereals industry for the analysis of ingredients (especially flour), process intermediates (dough), and final products (bread, biscuits, flour confectionery, pasta, and breakfast cereals). 

The use of propionic acid and its salts are allowed for pre-packed sliced bread and rye bread (3000 mg/kg), and for energy reduced bread, partially baked, pre-packed bread and pre-packed fine bakery wares (including flour confectionery) with a water activity of more than 0.65 (2000 mg/kg). Fermented milk products (Emmental type cheeses) contain natural propionic acid arising in the fermentation process, which is not regarded as a food additive. 

Various natural pigments, including carotenoids, are widely used as additives to provide an attractive colour to manufactured foods (Nir et al., 1993 Antony and Shankaranarayana, 2001 Baker, 2001). Natural extracts have been used for this purpose for centuries, especially annatto, saffron, tomato, paprika and red palm oil. In the food industry, carotenoids are prepared in oily or aqueous mecha, including emulsions, colloidal suspensions, and complexes with proteins (Klaui, 1979). These preparations find widespread applications in margarine, butter, fmit juices and beverages, canned soups, dairy products, desserts and mixes, preserves and symps, sugar and flour confectionery, salad dressings, meat, pasta, and egg products. Carotenoids are also widely used as additives in animal feeds to impart the desired colour to animal tissues or to derived products, or to provide adequate vitamin supplies. 

Uses Emulsifier for foods, coffee whiteners volume improver, fexturizer, and shelf-life extender in cakes and flour confectionery gel stabilizer in sponges and Swiss rolls whipping aid, foam stabilizer in whipped desserts emulsion stabilizer in syn. 

Chem. Descrip. Emulsifier blend with propylene glycol, glycerin, sorbitol Uses Emulsifier for improving sponges, Swiss roll, and cakes also for fermented flour confectionery Regulatory UK clearances Storage Store under cool and dry conditions Crestawhip 2 [AarhusKarlshamn AB]... 

Uses Emulsion stabilizer in coffee whiteners aerating agent, emulsifier in cake mixes, flour confectionery, shortening stabilizer, shelf-life extender in cake batters fat incorporation aid, antisticking agent for toffee mixes Properties M.p. 50 C acid no. 3 max. iodine no. 5 max. sapon. no. 220-230 20-30% monoglyceride, 1% max. moisture Crolactil CS2L [Croda Chem. Europe Ltd]... 

Uses Aerating agent, acldulant for prep, of baking powders, chemically leavened flour confectioneries... 

Wafers are an unusual product. They are often incorrectly included with biscuits, possibly because they are both made from soft wheat flour. Wafers, unlike biscuits, are a low fat, low sugar product. They normally consist almost entirely of flour. There is a very wide difference between the various sorts of wafers. Some wafers are made to serve with ice cream others are made to covered in chocolate and sold as confectionery. 

Figure 3. Principal component analysis on NIR spectra of flours with different processing qualities for bread (v), Chinese noodle( ), confectionery(A) and Japanese noodlefb).

Sausages Prepared meats Dairy (including ice cream and yoghurts) Cheese Flour Bread Cakes, pastries, biscuits and puddings Confectionery and snacks Breakfast cereals Condiments, savoury preserves and spreads Sweet preserves and spreads Teas, coffees... 

The following section covers the type of liquorice confectionery that is traditionally made in the UK. Liquorice is used to flavour other products in other countries, but British liquorice products are considered here because they are a specialised form of starch gel which is made directly from wheat flour. Inevitably, this section also covers liquorice allsorts (Figure 10.5) the traditional contents of which are ... 

As usual in most sugar confectionery some control of the texture is achieved by varying the water content of the finished product. In liquorice it is also possible to alter the texture of the finished product by altering the degree of gelatinisation of the starch present in the flour. Traditionally, liquorice was made by cooking in flat-bottomed, well-stirred, steam-jacketed pans. These pans would have the capacity of 500 kg and it would take 2-4 hours to cook the product, the degree of... 

Sesame has specific uses in confectionery products such as halva, sesame seed cake, candies, and as a garnish on bread and rolls. Microatomized protein food for feeding unweaned babies represents another use for sesame and other oilseed flours when enriched in vitamins and minerals (75). 

This material varies in character according to the kind of wheat and the method of manufacture. For example, the soft wheat flour produced in the USA has a milling yield of 80%, contains 8.8% alubumen, 88.6% carbohydrate, 1,4% fatty material, 0.5% cellulose, 0.7% ash and the effective heat of combustion value is 339 Real per 100 g (J.Ozaki, Y. Sakurai and N.Watanabe Handbook of manufacturing confectionery, p.31... 

O er flour additives have been reported as cause of immediate contact reactions in bakers such as sorbic acid and, in some countries, ammonium persulphate [64]. Egg allergy with immediate contact reactions and respiratory symptoms have been reported in two confectionery workers after handling egg white [43]. One of them complained of gastrointestinal and mouth symptoms after ingestion of eggs. Skin tests were positive for different egg components, namely, whole egg, egg white, yolk, ovoalbumin and ovomucoid. Specific IgE RAST to egg white and yolk was found. 

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