Food Chemistry

15.4 Baked Products 717 oxidizing agents like bromate, no overdosage is observed. In dough making, the Asc added to the flour ox ...

718 15 Cereals and Cereal Products is catalyzed by enzyme GSH-DH (cf. 15.2.2.7) which requires DHAsc as a cofactor. Ascorbic aci ...

15.4 Baked Products 719 15.4.1.4.2 Bromate, Azodicarbonamide Addition of alkali bromates to flour also prevents excessive soften ...

720 15 Cereals and Cereal Products Fig. 15.36. Farinograms. Effect of L-cysteine hy- drochloride on a flour with strong gluten ( ...

15.4 Baked Products 721 (cf. 4.2.4.4.7) into volatile carbonyl compounds in the crust. Bread aroma is enhanced, as is the crust ...

722 15 Cereals and Cereal Products Table 15.47.The effect ofα-amylase preparations on baking results α-Amylase preparation White ...

15.4 Baked Products 723 leavening is achieved by a sour dough formula- tion which includes lactic and acetic acid bacteria. 15.4 ...

724 15 Cereals and Cereal Products 15.4.2.2 Sour Dough Making In sour dough making (lowering the pH to 4.0– 4 .3) rye flour acqu ...

15.4 Baked Products 725 participate inMaillardreactions during baking, providing the more intense aroma. 15.4.2.3 Kneading The k ...

726 15 Cereals and Cereal Products Fig. 15.41.Fermentation process for biologically leavened dough; temperature 26–32◦C (accordi ...

15.4 Baked Products 727 Fig. 15.43.The reducing sugar content in wheat bread crumb as affected by water content of dough (accord ...

728 15 Cereals and Cereal Products Fig. 15.44.1–5 Light microscopy.1a: Individual flour particles in water.1b: Flour particles, ...

15.4 Baked Products 729 Fig. 15.44.(continued) 10 : Dough after addition of water (starch removed), not kneaded, practically uns ...

730 15 Cereals and Cereal Products Fig. 15.44.(continued)18–22:Transmission electron microscopy. 18 : Slightly extended gluten p ...

15.4 Baked Products 731 Fig. 15.45.Tensile tests with dough made of flour from the wheat cultivar Soisson (according toKiefferan ...

732 15 Cereals and Cereal Products Fig. 15.46.Frozen section (thickness: 40 μm) of dough made of the flour Soisson (according to ...

15.4 Baked Products 733 Table 15.50.Baking times and temperatures Baked product Weight Baking time Oven (g) (min) temperature (◦ ...

734 15 Cereals and Cereal Products Fig. 15.47.Viscosity (η,—) and tensile stress (δ,◦—◦) of a wheat dough as well as pressure ...

15.4 Baked Products 735 Table 15.55.Chemical composition of some types of bread Bread Water Protein Available Dietary Lipid Mine ...

736 15 Cereals and Cereal Products Table 15.58.Concentrations of the odorants in the headspace of baguettes as a function of sto ...