White pan breads

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. 

Midwest Grain Products, Inc., The Effect of Modified Starches on Crumb Firming Rate of No-Time Dough White Pan Bread. Manhattan, KS American Institute of Baking 1993. 

Table IV shows the annual production of beikery foods in the United States. Yeast-leavened, bread-type products (bread, rolls, and sweet-goods) dominate the market, accounting for v- 70% of the total poundage. White pan bread is the single most important bakery food (Table V), and each one-pound loaf contains up to 1.4g added surfactant, or a total potential market in breadmaking of 90,000 lb day l (4.1 MT/day). Use of dough...

Kulp, K., and Ponte, J.G. 1981. Staling of white pan bread. Fundamental causes. CRC Crit. Rev. Food Sci. Nutr. 15 1 8. 

FIGURE 17.2 Scheme of the energy partition and corresponding energy values for white pan bread.576... 

TMA has been used to study glass transition and the viscoelastic properties of gluten and white pan bread [139-142] (Figure 25). 

Figure 25. Effects of temperature on storage and loss moduluses and / ) of white pan bread determined with a viscoanalyser at 1 °C min heating rate (modified from [142]).

Wheat flour is extensively utilized to produce snacks such as crackers, crispbreads, and pretzels. The preparation of crackers is described in Chapter 10. The industrial manufacturing process to obtain toasted bread is practically identical to production of fresh bread with the additional operation of bread toasting or drying. There are many bread formulations generally produced from refined wheat flour, whole wheat flour, or composite flours produced from mixtures of wheat flour with oat, rye, or various crushed grains. Sesame is frequently used as a topping. Typical formulations to obtain French, white pan, whole wheat oat, pumpernickel, and rye breads are described in Chapter 10. 

Whole wheat bakery products are produced in order to provide higher amounts of dietary fiber with proven health benefits. A comparison between white pan and whole breads indicates that the first contains about one-third of the dietary fiber found in whole wheat pan bread (Table 17.8). The consumption of whole grain breads also slightly lowers energy density and it has a lower glycemic index, improving gastroin-... 

AWB hard wheat is made up of specific hard-grained white wheat varieties selected for superior milling performance and excellent dough quality. It is segregated at a guaranteed minimum protein level of 11.5%. Suited to the production of a wide range of baked products including European-style pan and hearth breads, Middle Eastern flat breads, and Chinese steamed products such as mantou and pao, as well as Chinese-style yellow alkaline noodles. 

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