Staling retardant

Microbiological nutrient gelforming agent emulsifier bread staling retardant meat texturizer meat substitute... 

Emulsifiers are used in a range of bakery products. Their use in bread is covered in Section 3.8.2. In general, emulsifiers can substitute for some egg in sponge cakes. Emulsifiers soften the crumb of baked products and retard staling by impeding starch retrogradation. 

Imp. //www rohmtvaas.com/. Dispersants Robert J. Harper, Jr United Stales Department of Agriculture, New Orleans, LA, Flame Retardants for Textiles... 

The three analysed risk assessments are contemporary and have all been performed by die same European Union member stales (the UK and France except for the risk assessment for Penta that the UK was the sole rapporteur for). They furthermore cover three substances that are chemically closely related, representing three brominated diphenyl ethers, used as flame retardants, with different degrees of bromination. 

Com zein-based edible coatings widely used to extend the shelf-life of nuts by retarding, rancidity, staling and sogginess... 

The interaction of lecithin with starch can also have great functional significance in food systems. Not surprisingly, the structure of the lecithins involved determines their reactivity and hence functionality. Hydrolyzed lecithins have been shown to complex with starch, retarding starch crystallization, and thus slowing staling in yeast-raised baked goods (98, 99). 

Hydroxylated lecithin is a light-colored product with increased water dispersibility and enhanced oil-in-water emulsifying properties. Hydroxylated lecithin is useful in many applications in which a water-dispersible lecithin is desired. It is especially useful in baking applications where it can improve the dispersion of fats and retard staling. 

The n-alkyl portion of emulsifiers such as glycerol monostearate form a complex with helical regions of starch, a phenomenon that is thought to be responsible for the ability of GMS to retard starch crystallization in bread crumb, slowing the process of staling. Several workers have measured the stoichiometry of complex formation by using various methods. Some of these studies are mentioned later in connection with the discussion on bread staling here three typical reports are summarized. 

Reaction with starch in bakery products which retard the crystallisation of the starch, thus retarding the firming of the crumb which is associated staling... 

Food costs can be reduced because staling and oxidation are retarded and less expensive packaging and transportation solutions are required. 

Fig. 5-I. Concentration tracer distribution in a soil column for fourdifferent sinusoidally varying tracer loading conccniraiiou.s at (lie column inlet. Unsteady stale tracer distribution curves are shown for t - 1. 10, 20 and I Odd. while a quasi steady-state (nicer distribution curve is shown lor t = 100 d, where it is noted it is identical to the unsteady slate curve for t = 100 d. The retardation coefficient, ft = I, and the sinusoidal loading Imjiieiu y. I/2-I li for all figures.

Bread staling can shorten the shelf-life of bread and generate economic loss. This encourages more researchers to develop new techniques to control or retard the staling process. These techniques include, but are not limited to, the addition of glucose oxidase, xylanase, whey protein, soy protein, pentosans, arabinoxylans, hydroxypropylmethylcellulose and emulsifiers [19,26]. Small molecule materials, such as ribose, xylose, maltose and fructose, are also considered as antistaling agents due to their ability for the transformation of bread crystalline patterns [27]. 

E 471) additive retarding the staling of bread, and in whipped toppings... 

Cereal starch contains -0.3% lysophospholipids (10.46c) which are closely associated with the amylose helices (10.26). It is used as a crumb-softener in bread where it also retards staling by forming a water barrier around the starch grains. 

Table 10.1 Some of the retardations with which the performance of the bistable TN is optimized. r/ r T(0°) 7(360°) 0° twist state 360° twist stale...

Hebeda, R., Bowles, L. and Teague, W. (1990) Developments in enzymes for retarding staling of baked goods. Cereal Foods World 35(5), 453-457. 

Staling of bakery products is retarded by lipase, presumably through the release of mono- and di-acylglycerols (cf. 15.4.4). The defatting of bones, which has to be carried out under mild conditions in the production of gelatin, is facilitated by using lipase-catalyzed hydrolysis. 

A derivative of ascorbic acid (vitamin C) and palmitic acid. It is a white or yellowish white powder with a citruslike odor, which is used as an antioxidant for fats and oils and as a source of vitamin C. In amounts of 0.1 to 0.4% by weight of the flour, it serves as an antistaling agent in bakery products. It will retard staling for 2 to 4 days. 

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