Contents xxxi15.3 Cereals – Milling........................................ 706
15.3.1 WheatandRye ......................................... 706
15.3.1.1 Storage................................................ 707
15.3.1.2 Milling................................................ 707
15.3.1.3 Milling Products ........................................ 708
15.3.2 OtherCereals........................................... 710
15.3.2.1 Corn .................................................. 710
15.3.2.2 HullCereals............................................ 710
15.3.2.2.1 Rice .................................................. 710
15.3.2.2.2 Oats .................................................. 710
15.3.2.2.3 Barley................................................. 711
15.4 Baked Products. ........................................ 711
15.4.1 RawMaterials.......................................... 711
15.4.1.1 WheatFlour............................................ 711
15.4.1.1.1 ChemicalAssays........................................ 711
15.4.1.1.2 PhysicalAssays......................................... 713
15.4.1.1.3 BakingTests ........................................... 714
15.4.1.2 RyeFlour.............................................. 715
15.4.1.3 Storage................................................ 716
15.4.1.4 Influence of Additives/Minor Ingredients on Baking Properties
ofWheatFlour ......................................... 716
15.4.1.4.1 AscorbicAcid .......................................... 716
15.4.1.4.2 Bromate, Azodicarbonamide.. ............................ 719
15.4.1.4.3 Lipoxygenase.. ........................................ 719
15.4.1.4.4 Cysteine............................................... 719
15.4.1.4.5 Proteinases(Peptidases).................................. 720
15.4.1.4.6 Salt ................................................... 721
15.4.1.4.7 Emulsifiers,Shortenings.................................. 721
15.4.1.4.8 α-Amylase............................................. 721
15.4.1.4.9 Milk and Soy Products................................... 722
15.4.1.5 Influence of Additives on Baking Properties of Rye Flour...... 722
15.4.1.5.1 PregelatinizedFlour ..................................... 722
15.4.1.5.2 Acids ................................................. 722
15.4.1.6 Dough Leavening Agents. ................................ 722
15.4.1.6.1 Yeast.................................................. 723
15.4.1.6.2 ChemicalLeaveningAgents .............................. 723
15.4.2 Dough Preparation.. .................................... 723
15.4.2.1 Addition of Yeast to Wheat Dough. ........................ 723
15.4.2.1.1 Direct Addition. ........................................ 723
15.4.2.1.2 Indirect Addition ........................................ 723
15.4.2.2 Sour Dough Making. .................................... 724
15.4.2.3 Kneading .............................................. 725
15.4.2.4 Fermentation ........................................... 726
15.4.2.5 Events Involved in Dough Making and Dough Strengthening... 726
15.4.2.5.1 Dough Making. ........................................ 726
15.4.2.5.2 Dough Strengthening .................................... 730
15.4.3 BakingProcess ......................................... 731
15.4.3.1 Conditions ............................................. 731
15.4.3.2 ChemicalandPhysicalChanges–FormationofCrumb........ 731
15.4.3.3 Aroma ................................................ 734
15.4.3.3.1 WhiteBreadCrust ...................................... 734