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Survey of baked goods for propionic acid and propionates
Food Additives and Contaminants, 1996One hundred and thirty samples comprising bread (64), hamburger buns (33), pittas (16), cakes (9) and Christmas puddings (8) from various retail outlets in the UK, have been analysed for the preservative propionic acid. Only one sample of bread, two samples of hamburger buns and three samples of pitta contained propionic acid in excess of 1000 mg/kg ...
M J, Scotter +4 more
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Cookies: A Diverse Family of Baked Goods
2016The small, flat, baked products of the biscuit family are known variously as cookies, biscuits, crackers, even biscotti, zwieback, and hardtack. The major ingredients are flour (usually from a low-protein, soft wheat), sugar, and shortening. Rapid baking of a relatively thin dough piece causes loss of water, producing a low-moisture product with good ...
Zydenbos, S. +2 more
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Fatty acids and sugars in commercial baked goods
Acta Alimentaria, 2013In Spain the consumption of bakery products is increasing, while that of bread is decreasing. Baked goods have a high fat and sugar content, and their intake accounts for a high percentage of the food consumed by the population for breakfast, mid-morning and mid-afternoon meals. Twenty products, with and without cream and chocolate, were analysed.
García-Estepa, R. +3 more
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Reduced sugar and lower fat baked goods
1997Undoubtedly the replacement of sugar and fat in any formulation presents a challenge if the quality of the product is to remain high. Recent work at the Flour Milling and Baking Research Association has shown that substantial sugar and fat reductions can be made in traditional formulations using a combination of a high-intensity sweetener, Sunett ...
E. B. Bennion +2 more
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Baking Those Delicious “Good-for-You” Products
Cereal Foods World, 2014A “good-for-you” baked product can be enhanced in two ways—either by adding something to increase its health benefits or by taking out some of the components that are bad for you. Popular targets for removal include fats, sugars, saturated fats, tropical oils and trans-fat, cholesterol, sodium, carbohydrates, and gluten.
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Lecithin and phospholipids in baked goods
1993Surfactants are critical additives in the commercial manufacture of food products. Along with the rest of the food industry, the baking industry has gradually moved from the ‘craft’ stage to the ‘industrial’ scale. Baked goods ranging from bread to cakes and most types of products in between are now made under assembly line conditions.
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Texture measurements on finished baked goods
1993Texture is one of the three major quality attributes of foods. It is derived primarily from the response of the tactile senses to the food. The other two quality attributes of food are appearance, which is the response of the visual sense, and flavor, which is the response of the chemical senses in the tongue and the nose.
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Flat as a Pancake? Exploring Rising in Baked Goods
Journal of Chemical Education, 2000Baked goods have a wide range of characteristics. The ingredients and the relative amounts of each along with mixing and baking techniques determine the properties (appearance, texture, taste, and nutritive value) of the product. For example, leavening agents such as yeast and baking powder cause dough to rise, resulting in a higher, lighter product ...
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