Introduction Margarines, hydrogenated oils and fats, refined vegetable oils, as well as animal fats are widely used fat ingredients for bakery products. The lipid fraction of bakery products undergoes a significant degradation during baking, with an increase in undesirable oxidised substances, that can act acts as catalysts for further oxidative reactions during storage reducing the product shelf life (Caponio, Giarnetti, Paradiso, Summo & Gomes, 2013, pg.82-88). Depending on the type used, fats play various roles in baked products. Their hydrophobic action inhibits gluten development; the extent of this inhibition is determined by the type, temperature, and amount of fat used, as well as by the method of incorporation (McWilliams, 2012, p.409). Functional roles of fats in baked products include color, flavor, texture, and tenderness. Fat is a major ingredient in pasty and often is included in weights that are about half of the weight of the flour. However, the cutting in of the fat until it is moderately coarse particles results in its very inefficient use as a tenderizing ingredient. All of the fat on the interior of each piece is unavailable to interfere with gluten development. This explains why pastry often is fairly tough despite the large amount of fat it contains (McWilliams, 2012, p.271). Gluten provides dough with elasticity and the ability to stretch, as the leavening agent produces carbon dioxide, which enables the dough to rise effectively. The more protein in the flour (as in the case with hard flour), the more gluten is usually formed. (Perego, Sordi, Guastalli, & Converti, 2007, p.649-657). Fat gives pastries the flakiness that is highly desirable. Flakiness is a result of the gluten in the pastry has been denat... ... middle of paper ... ...rom ‘not at all flaky’ and ‘very flaky’ References Burns, M. (2012). Laboratory procedures. Caponio, F., Giarnetti, M., Paradiso, V. M., Summo, C., & Gomes, T. (2013). Potential use of extra virgin olive oil in bakery products rich in fats: A comparative study with refined oils. International Journal of Food Science & Technology, 48(1), 82-88. McWilliams, M. (2012). Foods experimental perspectives (7th ed.). Prentice Hall: Boston. Perego, P., Sordi, A., Guastalli, R., & Converti, A. (2007). Effects of changes in ingredient composition on the rheological properties of a biscuit industry dough. International Journal of Food Science & Technology, 42(6), 649-657. Wassell, P., & Young, N.W.G. (2007). Food applications of trans fatty acid substitutes. International Journey of Food Science & Technology, 42, 503-517.
Well, frying anything is hardly part of the Mediterranean Diet. In the end, it really all depends on what and how you are going to fry, but generally the answer, without thinking about your diet, is “yes.” Most of the alternative and inferior oils that claim to be healthier for frying have actually been put through a chemical treatment to strip obvious defects and produce a neutral flavor. Processing is always a bad idea. Of course, if you are frying and calories aren’t really a problem, extra virgin olive oil has a great taste that will most likely complement whatever you’re
The research was in response to the knowledge that there were very many crusts leftovers after company meeting where pizza was served as the main refreshment. The management first thought that there was something wrong with the crust but through some evaluation, it was realized that the employees were avoiding the carbohydrates inherent in the grain-based foundation of the pizza.
Many natural preservatives like salt and sugar are often used in preserving canned fruits, processed meats as well as various types of canned or jarred vegetables whereas chemical preservatives like benzoic acid and sorbets are used to prevent the growth of microorganism. Most recent preservatives i.e. artificial preservatives revolutionized the food industry in term of flavor, quality and storage. Food manufacturers use an array of food preservatives to keep food fresh and stable, as well as to extend shelf life and prevent natural
For several years the FDA has required food manufacturers to label anything that contains more than .5 grams of trans fat as such (Assaf 328). Many restaurants have independently and voluntarily eliminated trans fats from their products without request from the government (Assaf 329). The HHS and USDA released as set of dietary guideli...
Gluten it is mostly form of two distinctive classes of proteins: Gliadin, which assists bread to rise during baking, and Glutenin, which helps preserve the shape and elasticity of the dough, acting as a glue agent affecting the chewiness of baking products. Gluten is present in many of the food we consume daily, but it is not bad unless you have a gluten-intolerance or gluten-intolerance, which usually means that your body cannot breakdown gluten digestion. One of the most relevant form of gluten intolerance is Celiac Disease, when a person who has celiac diseases ingest gluten, it triggers an autoimmune response damaging the small intestine producing a malabsorption of vital
The dietary phytochemicals found in whole grain however contributes to the protection against chronic diseases like cardiovascular diseases (Jonnalagadda, Harnack, Liu1, Mckeown, Seal, Liu2, and Fahey, 2011). Recent studies conducted in US revealed that high consumption of whole grain can contribute to achieve low BMI, lower abdominal adiposity and lower weight gain (McKeown, Meigs, Liu, Wilson and Jacques, 2002). The structure size and nutrients of whole wheat grains play an imperative role at controlling the etiology of diabetes by influencing the digestion rate and its metabolic effects (Gross, Li, Ford and Liu, 2004; Liu,
We have all heard the saying, “The best thing since sliced bread.” We use this phrase to express how amazing something is, by comparing it to the convenience of sliced bread. Most people rely on bread as a staple in their everyday diet. It’s obvious when you visit an elementary school and witness the main course in most children’s lunch box. Most often, it is some type of a sandwich. Even just walking into a grocery store, makes it clear how much we rely on bread as a food source. Entire aisles are full from top to bottom with different types of bread. Rye, Italian, French, white, whole wheat, corn, and gluten free, are just a few of the numerous choices. There are endless possibilities of what can be added to the loaf before it’s cooked, and to the slice before its bitten. We eat bread products for almost every meal. Toast in the morning, sandwich for lunch, and bread and butter for dinner. Even though we can be intimidated, while trying to decipher which slice of bread is best to become a canvas for the toppings, we can understand more just by examining two different types, and brands, of bread. In this case, I have chosen two, Sunbeam White, and Brownberry 100% Whole Grain.
They add flavor and extend the shelf-life and storage duration of foods. They also improve the quality of foods, aiding foods that were not meant for storage become safer for consumption. Because of these benefits that the use of food additives have, “about 75% of the Western diet is made up of various processed foods, each person is now consuming an average 8-10 lbs of food additives per year, with some possibly eating considerably more” (Tuormaa 1994). Though this article is dated, the information provided is still relevant
Problems in the food supply. Food chemistry; food allergy; food additives. http://www.nutramed.com/foodquality/foodadditives.htm (28 Apr. 2000).
The Basic doughs may also be enriched with eggs, milk and butter (French brioche), or sweetened with sugar, honey, and dried fruit (Italian panettone). [1]
Vitamins & Minerals: calcium carbonate, Vitamin A Palmitate, Reduced Iron, niacinamide, vitamin b1, Pyridoxine Hydrochloride, Thiamine Hydrochloride and Riboflavin. Niacin is a water-soluble B vitamin also known as vitamin B3. Niacin helps your body use fat, protein, and carbohydrates from foods to make energy. Reduced iron meaning that iron is added in the ferrous form, which is very reactive and easily absorbed. Thiamin Mononitrate is important in the breakdown of carbohydrates from foods into products needed by the body. Thiamine is used to treat or prevent vitamin B1 deficiency. Riboflavin is a vitamin found in food and used as a dietary supplement. Folic Acid is a form of a water-soluble B vitamin. Folate occurs naturally in food, and folic acid is the synthetic form of this vitamin. Water. Vegetable oil is a triglyceride extracted from a plant. Soybean Oil, vegetable oil extracted from the seeds of the soybean. It is one of the most widely consumed cooking oils. As a drying oil, processed soybean oil is also used as a base for printing inks and oil paints. Palm Oil is an edible vegetable oil derived from the mesocarp of the fruit of the oil palms.Eggs. Leavening is a substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Baking soda, Sodium bicarbonate, commonly known as baking soda, is a chemical compound with the formula NaHCO₃. It is a salt composed of sodium ions and bicarbonate ions. Sodium Aluminum Phosphate is used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP
Vitamins & Minerals: calcium carbonate, Vitamin A Palmitate, Reduced Iron, niacinamide, vitamin b1, Pyridoxine Hydrochloride, Thiamine Hydrochloride and Riboflavin. Niacin is a water-soluble B vitamin also known as vitamin B3. Niacin helps your body use fat, protein, and carbohydrates from foods to make energy. Reduced iron meaning that iron is added in the ferrous form, which is very reactive and easily absorbed. Thiamin Mononitrate is important in the breakdown of carbohydrates from foods into products needed by the body. Thiamine is used to treat or prevent vitamin B1 deficiency. Riboflavin is a vitamin found in food and used as a dietary supplement. Folic Acid is a form of a water-soluble B vitamin. Folate occurs naturally in food, and folic acid is the synthetic form of this vitamin. Water. Vegetable oil is a triglyceride extracted from a plant. Soybean Oil, vegetable oil extracted from the seeds of the soybean. It is one of the most widely consumed cooking oils. As a drying oil, processed soybean oil is also used as a base for printing inks and oil paints. Palm Oil is an edible vegetable oil derived from the mesocarp of the fruit of the oil palms.Eggs. Leavening is a substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Baking soda, Sodium bicarbonate, commonly known as baking soda, is a chemical compound with the formula NaHCO₃. It is a salt composed of sodium ions and bicarbonate ions. Sodium Aluminum Phosphate is used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP
Food Preservatives are added to food to reduce the decomposition period. Although some food preservatives are naturally found in some of Earths fruits, vegetables, and beans, many food preservatives are man-made chemicals and toxins to extend the life of food to an unnatural level. MedX India researched on how “Substances that are added to food items in order to inhibit, retard, or arres...
Dough properties such as dough strength, extensibility and stability are the main determinants in pasta quality. Gluten which is interaction
“A preservative is a substance that is added to products such as foods, pharmaceuticals, paints, wood, beverages etc. to prevent decomposition by microbial growth or by undesirable chemical changes. In general preservation is implemented in two modes, chemical and physical.” The main function of preservation is to delay the spoiling of the food and to prevent any alterations in their taste or their appearance. There are different ways it could be done through preservation methods like canning, drying, smoking and freezing. However, the use of food additives such as antioxidants or other preservatives is what we will be focusing on. The reason number one for using preservatives on food is to make them safer to eat by erasing the effect of the biological factors. What the buyers are most worried about is the food getting spoiled or get molds/bacteria/yeast in them. This is because some of these organisms have toxins in them that can either be very dangerous to you or they can even kill you. But since most foods contain enzymes or natural chemicals, like acids or alcohols that causes them to lose appealing characteristics almost right after harvest or production. Food preservation normally has three goals that are: the preservation of nutritional