Focus Bread

The smell of a home-baked loaf, the taste of a flaky crescent, the texture of a slice of whole-grain bread— all these experiences can come from very basic ingredients. The simplest breads are made from flour, water, yeast, and salt. This is fine for breads that are eaten the 

Things get a little more complicated when the bread is required to last for days without going stale, to be inexpensive, 

The final ingredient, salt, is added to slow down the rate of fermentation of the yeast. This gives a baker a certain amount of control over the rising process, ensuring that the bread will have the desired texture and will cook evenly. 

If flour is allowed to age for about a month, its natural yellowish color will fade to white due to the effects of oxygen. This aging period can allow insects to spoil the flour, and is often eliminated by adding bleaching agents, such as benzoyl peroxide. 

Some breads contain flour made from soybeans, which gives them added protein and a different texture. Soy flour absorbs water to make a gel, making the bread denser. 

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The new biotechnologies share with the old a focus on helping people lead better, safer, and healthier lives. Older biotechnologies, such as making wine, brewing beer, and even making bread, were... 

Pyrazines. In the thirties, the attention on pyrazines was focused on its industrial role in dyes, photographic emulsions and chemotherapy. Its importance in life processes was indicated in its derivative, vitamin B2 (riboflavin, 6,7-dimethyl-9-(l -D-ribityl isoalloxazine). Later,in the midsixties, it was identified in foods and its contributions to the unique flavor and aroma of raw and processed foods attracted the attention of flavor chemists Pyrazine derivatives contribute to the roasting, toasting, nutty, chocolaty, coffee, earthy, caramel, maple-like, bread-like, and bell pepper notes in foods. The reader is referred to the reviews on Krems and Spoerri (88) on the chemistry of pyrazines, and the review of pyrazines in foods by Maga and Sizer (89, 90) Table XVI summaries sensory description and threshold of selected pyrazines. 

Selenium is an essential element for humans and is a constituent of selenoamino acids contained in selenoenzymes, such as glutathione peroxidases. This group of enzymes catalyzes the reduction of peroxides and thereby takes part in the anti-oxidative defense of the body. A severely low Se intake may cause heart disease (Keshan s disease). Therefore, possible adverse health effects are associated with a low intake of this element and justify the focus on the low percentile Se intake in the population. The food groups that contribute the most to the Se intake are meat (including offal) followed by bread and cereals, and fish, as shown in Figure 9.8. 

Well known in the supermarkets and health food stores, Country Life Bakery began focusing on wholemeal and sourdough and in the last 9 years has increasingly turned its attention to organic to satisfy customer demand. Its breads are sent interstate now and to Southeast Asia, mainly Singapore. 

Although the chemical behavior of a gas depends on its composition, all gases have remarkably similar physical behavior, which is the focus of this chapter. For instance, although the particular gases differ, the same physical behaviors are at work in the operation of a car and in the baking of bread, in the thrust of a rocket engine and in the explosion of a kernel of popcorn, in the process of breathing and in the creation of thunder. 

Chapter 7 deals with some aspects of processing. To maintain the focus, the processing of aerafed products (breads) will be scrutinized. Factors that determine the final quality will be discussed. Lipids assume special importance in processing in combination with proteins. 

Once a product has been made, the ability to maintain its stability comes into question. Thus, Chapter 8 covers the topic of shelf life and focuses on the well-known phenomenon of bread-staling and the factors causing it. Starch is the cereal component believed to play the principal role in the staling of aerated products. 

A great variety of products are made from cereals. However, to keep the topic focused, we will concentrate on only one type of product aerated or leavened breads. Bread from wheat has been studied more extensively than other wheat products or the processing of other cereals. Much of the basic science developed in this area can, however, serve as a basis for other areas of cereal processing. 

The editors focus on intracranial vascular malformations and aneurysms which, together, comprise a major proportion of the bread earned by the neurointerventional-ist. The book not only deals excellently with interventional procedures, but also illuminates underlying pathological changes, different classification schemes, indications for endovascular therapy and relevant studies that have been conducted in this field. 

The results of studies focused on changes in the content of trichothecenes in the production of bread and other bakery products are sometimes very different, nevertheless some decrease in contamination of flour was observed, especially in fermented products, where the losses of deoxynivalenol ranged from 15 to 56%. A decrease in concentrations of deoxynivalenol (up to 40%) and some other mycotoxins (nivalenol and acetyloxynivalenols) also occurs after the addition of sulfites to the dough, as sulfites react with trichothecene mycotoxins with the addition to the C-9/C-10 double bond yielding the corresponding hydroxysulfonates. A significant reduction in the content of trichothecenes, especially... 

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