Ingredients flour

Do you dream of fragrant loaves of freshly baked bread, light in the middle and toothsome at the crust, warm from the oven, and slathered with creamy butter Do you instead settle for spongy, gummy, plastic-wrapped store-bought bread If your answer is Yes, because baking bread is too complicated, you ll be pleasantly surprised to learn that a basic bread recipe has just four ingredients flour, water, yeast, and salt. That s it. And once you understand how bread works, you can confidently master any bread recipe. 

Semolina is the coarsely ground endosperm of dumm wheat. High in protein, it is used by U.S. and ItaHan manufacturers for high quaHty pasta products such as macaroni and spaghetti. In Africa and Latin America it is also used for a dish called couscous. Dumm flour, a by-product in the production of semolina, is used to make commercial American noodles. Farina is the coarsely ground endosperm of hard wheats. It is the prime ingredient in many American breakfast cereals. It is also used by manufacturers for inexpensive pasta. 

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. 

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). 

Functional Blends. The term functional blend refers to various ingredient blends formulated to achieve a certain objective such as fat reduction. An example of this blend consists of water, partially hydrogenated canola oil, hydrolyzed beef plasma, tapioca flour, sodium alginate, and salt. This blend is designed to replace animal fat and is typically used at less than 25% of the finished product. Another functional blend is composed of modified food starch, rice flour, salt, emulsifier, and flavor. A recommended formula is 90% meat (with 10% fat), 7% added water, and 3% seasoning blend... 

Uses. Commercial monocalcium phosphate is available as both the anhydrous and the monohydrate salts. Most uses are based on acidic properties. Monocalcium phosphate is used to control acidity in powdered drink mixes, as an ingredient in effervescent tablets, as a plastics stabilizer, and in ceramics. Its single largest appHcation is as a leavening agent in bread, cake mixes, and self-rising flour. 

Edible Protein Ingredients. As of the mid-1990s only peanuts and soybeans are converted iato proteia iagredients for use ia food products. Peanuts are hydraulically pressed to remove about 55% of the oil and the pressed peanuts are then ground iato flours and sold raw or roasted for use ia baked products, snacks, and confections. 

Oilseed proteins are used as food ingredients at concentrations of 1—2% to nearly 100%. At low concentrations, the proteins are added primarily for their functional properties, eg, emulsification, fat absorption, water absorption, texture, dough formation, adhesion, cohesion, elasticity, film formation, and aeration (86) (see Food processing). Because of high protein contents, textured flours and concentrates are used as the principal ingredients of some meat substitutes. 

Rhovanil Pine Mesh, a specially caUbrated extra pure vanillin that avoids demixing with other very fine dry ingredients such as sucrose, flour, and dextrose, provides a faster dissolution rate at lower stirring, at lower temperature, in low acidity medium, or in viscous Hquids. 

Milk and Milk Replacers. White pan bread was long made with about 3—4% nonfat dry milk (NEDM) in the United States, for reasons of enhanced nutrition, increased dough absorption, improved cmst color, fermentation buffering, and better flavor. Eor some years, however, sharply increased milk prices have led to a decline in its use in breadmaking. Many bakers have turned to the use of milk replacers to control the costs of their products, and these ingredients are now commonly utilized. Milk replacers were designed to dupHcate some of the functions and nutrition of milk. These blends may contain soy flour or cereals, with whey, buttermilk soHds, sodium or calcium caseinate, or NEDM. Milk replacers or NEDM used in bread dough amount to about 1—2%, based on flour. 

Fig. 3. Schematic process flow diagram for an imitation cheese product having the following formulation dry ingredients, calcium caseinate (or rennet casein), 24.5 wt % tapioca flour, 3.0 wt % salt, 2.16 wt % adipic acid, 0.6 wt % vitamins and minerals, 0.1 wt % sorbic acid (mold inhibitor), 0.5 wt % fat—color blend, soybean oil hydrogenated to a Wiley melting point of 36°C, 21.3 wt % lactylated monoglycerides, 0.05 wt % red-orange coloring, 0.01 wt...

Butylated Hydroxyanisole. 2- and 3-/ i -Butyl-4-methoxyphenol (butylated hydroxyanisole (BHA)) is prepared from 4-methoxyphenol and tert-huty alcohol over siUca or alumina at 150°C or from hydroquinone and tert-huty alcohol or isobutene, using an acid catalyst and then methylating. It is widely used in all types of foods such as butter, lard, and other fats, meats, cereals, baked goods, candies, and beer as an antioxidant (see Antioxidants Eood additives). Its antioxidant properties are not lost during cooking so that flour, fats, and other BHA-stabiLized ingredients may be used to produce stabilized products. 

Fuel treatments have been used for very many years as an aid to improving the combustion efficiency process. Old formulations often used saw dust, wood flour, common salt, zinc sludge, ground oyster shell, and similar crude ingredients, but could still provide a dramatic effect when thrown into a fire. The metallic salts present (sodium in salt, zinc in sludge, and calcium in shell) acted as catalysts that dramatically lowered the ignition temperature of soot deposits from around 1100 °F/590 °C to only 600 °C/315 °C the fire burned vigorously and the soot disappeared. 

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... 

Coextrusion is the process of extruding two or more materials simultaneously or in tandem. It allows a combination of an ingredient such as wheat flour, which is inexpensive and easily enriched with vitamins and minerals, with dairy protein, which provides functionality and texture. For example, an early coextrusion of wheat flour and rennet casein was performed by van de Voort et al. (1984), who obtained products with varying characteristics depending on process parameters. 

Fungus beetles, another family that feeds upon decomposed flour and other cereal products, are brought into the plant in ingredient containers or they may fly in. 

Sift together the flour, baking powder and salt. Stir in the elder flowers or berries. Add the remaining ingredients. Fill lightly greased muffin tins 2/3 full and bake in an oven preheated to 400 degrees F. for 25 minutes. 

Another excipient used in feed additive premixes is a diluent used to dilute or standardize activity. Diluents are similar in composition to grain carriers, except the particle size is generally smaller. No attempt is made to absorb the active drug to the individual particles of the diluents. If a liquid is used it is mainly for dust control. A diluent is considered for use when the level of the active ingredient components in the premix approaches or exceeds 50% of the product or when two or more active components vary greatly from one another in density [13]. Examples of diluent materials are ground limestone, sodium sulfate, kaolin, corn cob flour, and ground oyster shells. 

Ingredient E number Types of flour and bread where it may be used Maximum quantity permitted in mg kg 3 of flour... 

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