Other breads

Several other types of bread have been made successfully at Chorleywood using ascorbic acid as sole oxidant in an oxygen-enriched atmosphere including soft rolls, Viennas and hamburger buns. 

The combination of ascorbic acid and an oxygen-enriched atmosphere in the mixer headspace provides a convenient and valuable alternative method of producing bread that is palatable and attractive to the consumer. It avoids the need to use additional oxidising improvers or other ingredients, and it would therefore help to extend the dietary choice of those consumers who wish to purchase bread containing fewer additives. 

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Some other breads are shaped by machine or hand. Machines exist to shape baguettes or rolls automatically. 

Sour dough bread has a range of flavours that are not present in other bread also it keeps relatively well. The keeping properties, no doubt, originate from some of the products of the side-reactions that have taken place in the dough. There is no need to add propionic acid as a mould inhibitor as some is likely to be present naturally. Quite possibly, some of the substances produced by the fermentation would not be permitted as additives ... 

Serve this soft, healthier butter substitute on warm Herb Spelt Bread (page 147) or any other bread recipe. 

Breads and other baked goods ntade with little or no fat. All other breads and baked goods. ... 

White wheat (WW) is a preferred wheat for noodles, flat breads, and bakery products other than loaf bread. WW, which includes both fall- and spring-seeded varieties, is grown mainly in the Pacific Northwest. This low protein wheat, usually about 10%, comprises about 15% of U.S. wheat exports, destined primarily for East Asia and the Middle East. Subclasses include hard white, soft white, western white, and white club. 

The aroma of fmit, the taste of candy, and the texture of bread are examples of flavor perception. In each case, physical and chemical stmctures ia these foods stimulate receptors ia the nose and mouth. Impulses from these receptors are then processed iato perceptions of flavor by the brain. Attention, emotion, memory, cognition, and other brain functions combine with these perceptions to cause behavior, eg, a sense of pleasure, a memory, an idea, a fantasy, a purchase. These are psychological processes and as such have all the complexities of the human mind. Flavor characterization attempts to define what causes flavor and to determine if human response to flavor can be predicted. The ways ia which simple flavor active substances, flavorants, produce perceptions are described both ia terms of the physiology, ie, transduction, and psychophysics, ie, dose-response relationships, of flavor (1,2). Progress has been made ia understanding how perceptions of simple flavorants are processed iato hedonic behavior, ie, degree of liking, or concept formation, eg, crispy or umami (savory) (3,4). However, it is unclear how complex mixtures of flavorants are perceived or what behavior they cause. Flavor characterization involves the chemical measurement of iadividual flavorants and the use of sensory tests to determine their impact on behavior. 

Lecithin. Lecithin [8002-43-5] (qv) is a mixture of fat-like compounds that includes phosphatidyl choline, phosphatidyl ethanolamines, inositol phosphatides, and other compounds (37). Commercial lecithin was originally obtained from egg yolks, but is now extracted from soybean oil. Lecithin is used in many products, including margarine, chocolate, ice cream, cake batter, and bread. 

Lactic acid [50-21-5] (2-hydroxypropanoic acid), CH CHOHCOOH, is the most widely occurring hydroxycarboxylic acid and thus is the principal topic of this article. It was first discovered ia 1780 by the Swedish chemist Scheele. Lactic acid is a naturally occurring organic acid that can be produced by fermentation or chemical synthesis. It is present ia many foods both naturally or as a product of in situ microbial fermentation, as ia sauerkraut, yogurt, buttermilk, sourdough breads, and many other fermented foods. Lactic acid is also a principal metaboHc iatermediate ia most living organisms, from anaerobic prokaryotes to humans. 

Iron(III) ammonium citrate [1185-57-5] is of indefinite stoichiometry. A brown hydrated compound [1332-98-5] of iron(III) ammonium citrate contains 16.5—18.5% iron, - 9% ammonia, and 65% citric acid. A green hydrated compound [1333-00-2] contains 14.5—16% iron, 1% ammonia, and 75% citric acid. Iron ammonium citrates are water soluble but are insoluble in alcohol. The compounds are used to fortify bread, milk, and other foods (see... 

Both nicotinic acid and nicotinamide have been used in the enrichment of bread, flour, and other grain-derived products. Animal feed is routinely supplemented with nicotinic acid and nicotinamide. Nicotinamide is also used in multivitamin preparations. Nicotinic acid is rarely used in this appHcation. The amide and carboxyHc acid have been used as a hrightener in electroplating baths and as stabili2er for pigmentation in cured meats. 

Many other products belong to the category of yeast-raised bakery foods (6—9). Some that may be cited include various kinds of specialty breads, coffee cakes and danish pastries, bagels, croissants, yeast-raised doughnuts, some types of crackers, English muffins, and roUs. Of the total annual sales of the baking industry, yeast-raised goods constitute about 61%. 

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