Hard Pretzels

The hard pretzel is said to be a serendipitous discovery made when an apprentice baker left a tray of soft pretzels in the oven overnight. The resulting hard product was liked and started a whole new business. 

FIGURE 12.9 Flowchart of the manufacturing process for the production of hard pretzels. 

Formulation Commonly Used to Manufacture Hard Pretzels ... 

Among snacks, hard pretzels and other wheat-based prodncts are relatively lower in calories compared to other snacks. The nntritional valne of these products more closely resembles bakery products than snacks. The main difference is that since these prodncts are low in moistnre, they are nsnally more energy-dense than soft bakery prodncts. Pretzels are considered low energy because most formulations do not contain any added fat (Table 17.15). Most commercially available snacks are high in sodium, and therefore are not recommended for patients with hypertension. One 100 g serving of most snacks provides more than 800 mg sodium. 

Pretzels A glazed salted bakery or snack product generally baked in the form of a loose knot or bow tie. Pretzels are divided into soft and hard, and the fermented dough is generally dipped in sodium bicarbonate or lye solutions prior to baking. Hard pretzels are one of the most popular snack foods. 

Soft-wheat flours are sold for general family use, as biscuit or cake flours, and for the commercial production of crackers, pretzels, cakes, cookies, and pastry. The protein in soft wheat flour mns from 7 to 10%. There are differences in appearance, texture, and absorption capacity between hard- and soft-wheat flour subjected to the same milling procedures. Hard-wheat flour falls into separate particles if shaken in the hand whereas, soft-wheat flour tends to clump and hold its shape if pressed together. Hard-wheat flour feels slightly coarse and granular when mbbed between the fingers soft-wheat flour feels soft and smooth. Hard-wheat flour absorbs more Hquid than does soft-wheat flour. Consequently, many recipes recommend a variable measure of either flour or Hquid to achieve a desired consistency. 

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... 

Yet there are definitely ways you can, at the very least, limit the amount of weight you will gain. Follow a healthy diet that s low in fat, nutrient-poor carbohydrates, and calories. When choosing snacks and nibbles to replace cigarettes throughout the day, opt for those lowest in calories, such as pretzels, popcorn, sugar-free hard candies, carrot sticks, celery stalks, and the like. And be certain to engage in some physical activity each and every day. 

Korobochka s carriage enters the town at night.] A very strange vehicle, which inspired doubts as to what one should call it. It was. . . rather like a fat-cheeked, swollen watermelon on wheels. The cheeks of this watermelon, that is, its doors,. . . were very hard to close.. .. The watermelon was filled with chintz pillows,. . . crammed full of bags of bread loaves, twisted rolls, rusks, biscuits, and pretzels of scalded dough.. . . ... 

Ingredient, % Northern Style Southern Style Hard Crusted Soft Crusted Soft Crusted Commercial Bagels Pita or Arabic Soft Pretzel... 

Soft pretzels are produced following conventional baking procedures. The main difference is that shaped (e.g., bow ties) doughs are normally dipped in a sodium bicarbonate solution. This gives the outer layer a shiny brown color. Like other yeast-leavened breads, the best-quality soft pretzels are obtained from hard wheat flours. 

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