Pretzels

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. 

Differentiated from the quickly perishable bakery foods are the dry bakery products such as cookies, crackers, pretzels, and ice cream cones. These latter items possess a much longer shelf life and may be distributed over a wider area from typically very large manufacturing faciUties. According to the 1987 Census of Manufacturers (2), there are 380 estabUshments producing these dry-type bakery foods, and the value added by such manufacturing facihties amounts to over 4 biUion. 

Rostoker, W., Pretzel, C. W. and Galante, J. O., Couple Corrosion Among Alloys for Skeletal Prostheses , Journal of Biomedical Materials Research, 8, 407-419 (1974)... 

They use principally polyethylene and polystyrene foam in different shapes such as peanuts and pretzels. 

Texturization enables the creation of more expanded products with boosted protein levels, which are texturally firmer and crispier products, easier to break than the t)q)ical commeal or cornmeal without TWPI. For example, we developed several directly expanded high-protein com meal products containing 30 g/100 g WPC (WPC80) and WPI. The protot)q5e products were pretzels, com chips, and tortilla chips (Onwulata, 2010). 

Pretzels are a popular snack in the USA, Germany and some other European countries. There is a tradition of eating pretzels with beer in the USA and Germany. They are not particularly common in the UK but are becoming more so. 

These soft pretzels are bread and have a shelf life like bread. The only way of extending the shelf life is to reduce the water content to around 2-3%. They remain popular and are still made. 

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. 

The manufacture of pretzels is a large and very competitive business. All manufacturers claim that their product recipe and process is superior to their competitors. In view of this the following is a way in which these products can be made. 

Pretzels are made from a very stiff dough that is made from a low protein soft wheat flour, e.g. one made from a soft white winter wheat. The water level would be only 38 42%, with 0.25% yeast and 1% shortening, 1 % salt and 1 % dry malt. The dough would be mixed in a Z blade mixer and then left to prove for up to 4 hours. 

The shaped pretzels are then given a short intermediate proof followed by passage through an alkaline bath of baking soda. Next the pretzels are covered with salt and baked at 230°C for 4—5 min. The effect of the alkaline treatment is to produce a crisp shiny crust on the baked piece as a result of the reactions of the starch reducing sugars and protein. 

The baked pretzels are then fed through a drying stage at 120°C for 0.5 1.5 hours, depending on the size of the piece. The reason for the length of the drying step is that the rate of drying is controlled by the rate of diffusion of water in the product. The finished product is then wrapped to keep the moisture level below 3.5% (which is the point when the product become unacceptable). 

The Problem You re buying supplies for the concession stand Friday night and need to purchase candy and pretzels and gum in bulk. Twix candy bars are 354 each if you buy a case of 36. M M s bags are 364 each if you buy a case of 48. Pretzels are 194 a bag if you buy a case of 30. Cookies are 244 a package if you buy a case of 33. And gum costs 184 a pack if you buy a case of 40. You buy the same number of cases of cookies and gum. You buy twice as many cases of M M s as cookies. You buy two less than twice as many cases of pretzels as cookies. And you buy five fewer cases of Twix than M M s. If you spend 270.72 on all these supplies, then how many individual items do you have on hand to sell Friday night ... 

This problem just begs to be organized. A spreadsheet would be a big help here. But the next best thing is a table showing the item name, the number of items in a case, the cost per case, and a representation of the number of cases ordered. Because the number of cases of cookies and gum is the same, let the number of cases of these items be represented by g. The number of cases of M M s is 2g. The number of cases of pretzels is 2g- 2 and the number of cases of Twix is 2g- 5. Table 14-1 shows all the entries. 

Out of many exciting recently obtained topologically distinct structures combined rotaxanes 41,400 [23], pretzel-molecule 35 [24a] and bis(pretzelane) 401 [24b], a topologically chiral [2]catenane [25] and an interestiig catenated... 

When macrocycle 65 is synthesized, the in/out isomer of [2]catenane 79 is also formed in 11% yield (Figure 29) [46]. A first attempt to methylate both sulfonamide groups by treatment of the DMF solution of 79 with iodomethane and potassium carbonate was successful. By bridging the two sulfonamide units with a bifunctional alkylating reagent, we were able to synthesize the first pretzel-shaped molecule [54]. Considerations of the X-ray structure analysis of amide-linked catenanes [16] and CPK models led to the diiodo compound 95 as a suitable brid-... 

Figure 48. Circular dichrogram of the pretzel-shaped molecule 96 in trifluoroethanol.

The pretzel-shaped molecule 96 (the first pretzelane ) was synthesized by intramolecular bridging of the two sulfonamide units of 79 with a bifunctionalized podand-like chain [54]. Again the enantioseparation of 96 was accomplished with a baseline quality separation and a large separation factor (a=5.20). Preparative separation of the enantiomers enabled the detection of the circular dichrogram of 96 (Figure 48). The optical rotation values of 79 and 96 were both determined to be [aD] = 168° (Troger base [aD] = 281°). 

Shimada and coworkers recently reported the synthesis of the poly[2]catenand 56, which is structurally related to the poly[2]catenand 51b (Scheme 20) [60]. Similarly to what has been observed for the co-polycondensation of the dihy-droxy[2]catenand 50b with the terephthalic acid derivative 47, the reaction of the diamino[2]catenand 53 with adipoyl dichloride affords mainly the Pretzel -shaped compound 54 [3, 41, 60]. The poly[2]catenand 56 has been obtained via the polycondensation of the diamino[2]catenate 54 with adipoyl dichloride, yielding the poly[2]catenate 55. Subsequently, the demetalation of the latter affords the linear poly[2]catenand 56 with M = 8.1xl05, using polystyrene standards, which corre-... 

Other daily products Ice cream (83). whole milk (50). sherbet (45). Miscellaneous foods Pretzels (7800), soy sauce (regular) (6082), dill pickles (4000-5000), soy sauce (mild) (3569), green olives (2400). soda crackers (1100), salted peanuts (groundnuts) (418), eggs (122). 

Price, B Pretzel, B. Infrared and Raman User s Group, Edition 2000 Philadelphia, PA. (URL http //irug.org/)... 

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... 

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