|
Frozen Dough
The frozen dough is dough that have been frozen in order to decouple the dough preparation and baking processes of breadmaking (without freezing, the dough must be used quickly once prepared). The frozen dough is used for home baking and by small bakeries, especially the supermarket deli ones, due to the simplicity of baking using the pre-made dough, especially for more complicated products (Danish pastries, croissants). The storage time for frozen dough is limited, although it is constantly increasing due to the improvements in manufacturing. As of 2013, the 16 weeks storage time was typical ( lean doughs deteriorate quicker). History The commercial manufacturing of frozen dough started in 1945, but the initial attempts to freeze the dough resulted in subpar performance (lower bake expansion due to reduced ability to generate the leavening gas and irregular crumb structure). Improvements to ingredients as well as freezing, thawing and proofing techniques reduced the two primary ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dough
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings. Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops. Types of dough Doughs vary widely depending on ingredients, the desired end product, the leavening agent (particularly whether the dough is based on yeast or not), how the dough is mixed (whether quickly mixed or kneaded and left to rise), and cooking or baking technique. There is no fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flash Freeze
In physics and chemistry, flash freezing is the process whereby objects are frozen in just a few hours by subjecting them to cryogenic temperatures, or through direct contact with liquid nitrogen at . It is commonly used in the food industry. Flash freezing is of great importance in atmospheric science, as its study is necessary for a proper climate model for the formation of ice clouds in the upper troposphere, which effectively scatter incoming solar radiation and prevent Earth from becoming overheated by the sun. The process is also closely related to classical nucleation theory, which helps in understanding many materials, phenomena and theories in related situations. Overview When water is supercooled to temperatures below , it must freeze. When water is in a conventional freezer, a dynamic phase transition is triggered. The resulting ice depends on how quickly the system is cooled: If the water is cooled below its freezing point slowly, an ice crystal will resu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lipoxygenase
Lipoxygenases () are a family of (non-heme) iron-containing enzymes most of which catalyze the dioxygenation of polyunsaturated fatty acids in lipids containing a cis,cis-1,4- pentadiene into cell signaling agents that serve diverse roles as autocrine signals that regulate the function of their parent cells, paracrine signals that regulate the function of nearby cells, and endocrine signals that regulate the function of distant cells. The lipoxygenases are related to each other based upon their similar genetic structure and dioxygenation activity. However, one lipoxygenase, ALOXE3, while having a lipoxygenase genetic structure, possesses relatively little dioxygenation activity; rather its primary activity appears to be as an isomerase that catalyzes the conversion of hydroperoxy unsaturated fatty acids to their 1,5-epoxide, hydroxyl derivatives. Lipoxygenases are found in eukaryotes (plants, fungi, animals, protists); while the third domain of terrestrial life, the archaea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parts Per Million
In science and engineering, the parts-per notation is a set of pseudo-units to describe small values of miscellaneous dimensionless quantities, e.g. mole fraction or mass fraction. Since these fractions are quantity-per-quantity measures, they are pure numbers with no associated units of measurement. Commonly used are parts-per-million (ppm, ), parts-per-billion (ppb, ), parts-per-trillion (ppt, ) and parts-per-quadrillion (ppq, ). This notation is not part of the International System of Units (SI) system and its meaning is ambiguous. Overview Parts-per notation is often used describing dilute solutions in chemistry, for instance, the relative abundance of dissolved minerals or pollutants in water. The quantity "1 ppm" can be used for a mass fraction if a water-borne pollutant is present at one-millionth of a gram per gram of sample solution. When working with aqueous solutions, it is common to assume that the density of water is 1.00 g/mL. Therefore, it is common to e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ascorbic Acid
Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits and vegetables, also sold as a dietary supplement and as a topical 'serum' ingredient to treat melasma (dark pigment spots) and wrinkles on the face. It is used to prevent and treat scurvy. Vitamin C is an essential nutrient involved in the repair of tissue, the formation of collagen, and the enzymatic production of certain neurotransmitters. It is required for the functioning of several enzymes and is important for immune system function. It also functions as an antioxidant. Most animals are able to synthesize their own vitamin C. However, apes (including humans) and monkeys (but not all primates), most bats, some rodents, and certain other animals must acquire it from dietary sources. There is some evidence that regular use of supplements may reduce the duration of the common cold, but it does not appear to prevent infection. It is unclear whether s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potassium Bromate
Potassium bromate (KBrO3), is a bromate of potassium and takes the form of white crystals or powder. It is a strong oxidizing agent. It is a toxic and carcinogenic compound. Preparation Potassium bromate is produced when bromine is passed through a hot solution of potassium hydroxide. This first forms unstable potassium hypobromite, which quickly disproportionates into bromide and bromate: : 3BrO−(aq) → 2Br−(aq) + (aq) Electrolysis of potassium bromide solutions will also give bromate. Both processes are analogous to those used in the production of chlorates. Potassium bromate is readily separated from the potassium bromide present in both methods owing to its much lower solubility; when a solution containing potassium bromate and bromide is cooled to 0°C, nearly all bromate will precipitate, while nearly all of the bromide will stay in solution. Uses in baking Potassium bromate is typically used in the United States as a flour improver (E number E924). It acts to stren ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxidants
An oxidizing agent (also known as an oxidant, oxidizer, electron recipient, or electron acceptor) is a substance in a redox chemical reaction that gains or " accepts"/"receives" an electron from a (called the , , or ). In other words, an oxidizer is any substance that oxidizes another substance. The oxidation state, which describes the degree of loss of electrons, of the oxidizer decreases while that of the reductant increases; this is expressed by saying that oxidizers "undergo reduction" and "are reduced" while reducers "undergo oxidation" and "are oxidized". Common oxidizing agents are oxygen, hydrogen peroxide and the halogens. In one sense, an oxidizing agent is a chemical species that undergoes a chemical reaction in which it gains one or more electrons. In that sense, it is one component in an oxidation–reduction (redox) reaction. In the second sense, an oxidizing agent is a chemical species that transfers electronegative atoms, usually oxygen, to a substrate. Combus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutathione
Glutathione (GSH, ) is an antioxidant in plants, animals, fungi, and some bacteria and archaea. Glutathione is capable of preventing damage to important cellular components caused by sources such as reactive oxygen species, free radicals, peroxides, lipid peroxides, and heavy metals. It is a tripeptide with a gamma peptide linkage between the carboxyl group of the glutamate side chain and cysteine. The carboxyl group of the cysteine residue is attached by normal peptide linkage to glycine. Biosynthesis and occurrence Glutathione biosynthesis involves two adenosine triphosphate-dependent steps: *First, γ-glutamylcysteine is synthesized from L-glutamate and cysteine. This conversion requires the enzyme glutamate–cysteine ligase (GCL, glutamate cysteine synthase). This reaction is the rate-limiting step in glutathione synthesis. *Second, glycine is added to the C-terminal of γ-glutamylcysteine. This condensation is catalyzed by glutathione synthetase. While all anim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Autolysis (biology)
In biology, autolysis, more commonly known as self-digestion, refers to the destruction of a cell through the action of its own enzymes. It may also refer to the digestion of an enzyme by another molecule of the same enzyme. The term derives from the Greek αὐτο- ("self") and λύσις ("splitting"). Biochemical mechanisms of cell destruction Autolysis is uncommon in living adult organisms and usually occurs in necrotic tissue as enzymes act on components of the cell that would not normally serve as substrates. These enzymes are released due to the cessation of active processes in the cell that provide substrates in healthy, living tissue; autolysis in itself is not an active process. In other words, though autolysis resembles the active process of digestion of nutrients by live cells, the dead cells are not actively digesting themselves as is often claimed, and as the synonym self-digestion suggests. Failure of respiration and subsequent failure of oxidative phosphoryla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
DATEM
DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to strengthen the gluten network in dough. It is added to crusty breads, such as rye, to impart a springy, chewy texture. It is also used in the production of biscuits, coffee whiteners, salsa con queso, ice cream, and salad dressings. Chemistry Although the exact mechanism is not well understood, DATEM appears to interact with the hydrophobic parts of gluten, helping its proteins unfold and form cross-linked structures. DATEM is composed of mixed esters of glycerin in which one or more of the hydroxyl groups of glycerin has been esterified by diacetyl tartaric acid and by fatty acids. The ingredient is prepared by the reaction of diacetyl tartaric anhydride with mono- and diglycerides that are derived from edible sources. The major components are a glycerol molecule with a stearic acid residue, a diacetyltartaric acid residue, and a free secondary hydroxyl gro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Stearoyl Lactylate
Sodium stearoyl-2-lactylate (sodium stearoyl lactylate or SSL) is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods. As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash (sodium carbonate) or caustic soda (concentrated sodium hydroxide). Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strengthener
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, bleaching agents and emulsifiers. They are food additives combined with flour to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough. While they are an important component of modern factory baking, some small-scale bakers reject them in favour of longer fermentation periods that produce greater depth of flavour. These agents are often sold as mixtures in a soy flour base, as only small amounts are required. Examples Examples of dough conditioners include ascorbic acid, distilled monoglycerides, citrate ester of monoglycerides, diglycerides, ammonium chloride, enzymes, diacetyl tartaric acid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Flash Freeze")
.jpg "Click for more on -> Parts Per Million")
