Flours additions

If milk is added it should be added with the second portion of flour. Any remaining sugar above the weight of the egg is incorporated at this point, dissolved in the milk with colours and any salt that is added. If milk powder is used to replace liquid milk it is added along with the second flour addition in conjunction with sufficient water to compensate for that absent from the powder. 

Bread Sample Preparation. The recipes for making white bread consisted of wheat flour (regular, 1 kg), water (520 ml), baker s yeast (25 g), improver mix (24 g), salt (20 g) and soya flour (0 or 30 g). For studying the shelf-life of soya containing improver mixtures (20 C, 80 % rH) an improver paste with 0.5 % and an improver powder with 2.5 % soya flour were used in the recipe without further soya flour addition. 

Table III. Amounts of volatile compounds (ng/kg) detected in white bread by dynamic headspace analysis CX)NTROL is without and SOYA is with 30 g soya flour addition (see recipe 15)...

Other spices, too, for example, mustard, paprika, flour additives, and garlic (Dannaker and White 1987, Scholl and Jensen-Jarolim 2004) as well as many food products, such as milk proteins (casein), whey proteins (a-lactalbumin, P-lactoglobulin), and wheat proteins, which are not always obvious food ingredients (hidden ingredients) (Lopata and Potter 2000, Chapters 6 and 13), may cause adverse reactions. 

Typical throughputs for a ZSK 125 Mv are 5 to 15 t/h. The diagram in Fig. 14.27 shows separate feed points for flour, additives, water, steam, and meat, twin-screw degassing, a high-pressure pump for flavorings, a throttle start-up valve, and a concentric food pelletizer. 

Dogan, S. F., Sahin, S., and Sumnu, G. (2005). Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. Journal of Food Engineering, 71(1), 127-132. 

Baking - flour additive Neutralisation of acid pickling baths etc. ... 

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. 

Menne T, Hjorth N (1982) Reactions from systemic exposure to contact allergens. Semin Dermatol 1 15-24 Mitchell C, Gandevia B (1971) Respiratory symptoms and skin reactivity in workers exposed to proteol) ic enzymes in the detergent industry. Am Rev Respir Dis 104 1-12 Morren MA, Janssens V, Dooms-Goossens A, Van Hoeyveld E, Cornelis A, De Wolf, Peeters C, Heremans A (1993) Alfa-amylase, a flour additive an important cause of protein contact dermatitis in bakers. J Am Acad Dermatol 29 723-728... 

Morren M-A, Janssens V, Dooms-Goossens A, van Hoeyveld E, Cornells A, de Wolf-Peeters C, Heremans A (1993) a-Amylase, a flour additive an important cause of protein contact dermatitis in bakers. J Am Acad Dermatol 29 723-728... 

Guar gum E412 Seed Cyamopsis tetragonohbus India, Pakistan L-mannose, D-galactose Drinks, sauces, soups, ketchups, dressings, flour additive... 

Surface modification of organic fillers can significantly improve their performance as demonstrated with rice hull flour and wood flour. Additional effort to develop surface treatments for organic fillers is needed. 

Liquid chlorine dioxide, ClOj, boils at 284 K to give an orange-yellow gas. A very reactive compound, it decomposes readily and violently into its constituents. It is a powerful oxidising agent which has recently found favour as a commercial oxidising agent and as a bleach for wood pulp and flour. In addition, it is used in water sterilisation where, unlike chlorine, it does not produce an unpleasant taste. It is produced when potassium chlorate(V) is treated with concentrated sulphuric acid, the reaction being essentially a disproportionation of chloric(V) acid ... 

Phenol—formaldehyde (PF) was the first of the synthetic adhesives developed. By combining phenol with formaldehyde, which has exceptional cross-linking abiHties with many chemicals and materials, and a small amount of sodium hydroxide, a resin was obtained. The first resins soHdified as they cooled, and it was discovered that if it was ground to a powder with a small amount of additional formaldehyde and the appHcation of more heat, the mixture would Hquify and then convert to a permanently hard material. Upon combination of the powdered resin mixture with a filler material such as wood flour, the result then being placed in a mold and pressed under heat and pressure, a hard, durable, black plastic material was found to result. For many years these resulting products were called BakeHte, the trade name of the inventor. BakeHte products are still produced today, but this use accounts for only a small portion of the PF resins used. 

Most bulk food ingredients, eg, flour, fats and oils, and nutritive sweeteners (qv) such as sugar (qv), are excluded from the food additive category. In a few cases, substances that are used in relatively large quantities, eg, dietary fiber (qv) and bulking agents, are included herein because these have been the focus of market and technology developments. 

Flour Bleaching Agents and Bread Improvers. Freshly milled flour contains carotenoid pigments that cause the flour to have a yellow color. In addition, when the flour is made into dough the product is sticky and unmanageable. As the flour ages, a natural process takes place which turns the flour white and improves its baking qualities. Because the natural process takes quite a bit of time, additives are used to speed up the process. 

Benzoyl peroxide [94-36-0], is a bleaching agent that is typically added at the flour mill at a level between 0.015 and 0.075%. This additive... 

The enrichment program followed in the United States is (/) the enrichment of flour, bread, and degerminated and white rice using thiamin [59-43-8] C 2H y N O S, riboflavin [83-88-5] C2yH2QN4Na02P, niacin [59-67-6] CgH N02, and iron [7439-89-6]-, (2) the retention or restoration of thiamin, riboflavin, niacin, and iron in processed food cereals (J) the addition of vitamin D [67-97-0] to milk, fluid skimmed milk, and nonfat dry milk (4) the addition of vitamin A [68-26-8], C2qH2qO, to margarine, fluid skimmed milk, and nonfat dry milk (5) the addition of iodine [7553-56-2] to table salt and (6) the addition of fluoride [16984-48-8] to areas in which the water supply has a low fluoride content (74). 

Lupine seed, though used primarily in animal feeds (see Feeds AND FEED ADDITIVES), does have potential for use in human appHcations as a replacement for soy flour, and is reported to contain both trypsin inhibitors and hemagglutenins (17). The former are heat labile at 90°C for 8 minutes the latter seem much more stable to normal cooking temperatures. Various tropical root crops, including yam, cassava, and taro, are also known to contain both trypsin and chymotrypsin inhibitors, and certain varieties of sweet potatoes may also be impHcated (18). 

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

Pea.nuts, The proteins of peanuts are low in lysine, threonine, cystine plus methionine, and tryptophan when compared to the amino acid requirements for children but meet the requirements for adults (see Table 3). Peanut flour can be used to increase the nutritive value of cereals such as cornmeal but further improvement is noted by the addition of lysine (71). The trypsin inhibitor content of raw peanuts is about one-fifth that of raw soybeans, but this concentration is sufficient to cause hypertrophy (enlargement) of the pancreas in rats. The inhibitors of peanuts are largely inactivated by moist heat treatment (48). As for cottonseed, peanuts are prone to contamination by aflatoxin. FDA regulations limit aflatoxin levels of peanuts and meals to 100 ppb for breeding beef catde, breeding swine, or poultry 200 ppb for finishing swine 300 ppb for finishing beef catde 20 ppb for immature animals and dairy animals and 20 ppb for humans. 

Most of the thiamine sold worldwide is used for dietary supplements. Primary market areas include the following appHcations addition to feed formulations, eg, poultry, pigs, catde, and fish (see Feeds and feed additives) fortification of refined foods, eg, flours, rice, and cereal products and incorporation into multivitamins. Small amounts are used in medicine to treat deficiency diseases and other conditions, in agriculture as an additive to ferti1i2ers (qv), and in foods as flavorings. Generally for dry formulations, the less soluble, nonhygroscopic nitrate is preferred. Only the hydrochloride can be used for intravenous purposes. Coated thiamine is used where flavor is a factor. 

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