The most commonly used material to strengthen gluten is ascorbic acid, also called vitamin C. The material itself is originally a reducing rather than an oxidizing agent, but it is converted into an oxidative substance, namely dehydroxy ascorbic acid (DHAA), through the action of flour enzymes during dough preparation. DHAA basically inactivates the glutathione molecules which break down the sulfur bonds between the gluten molecules (Grosch and Wieser, 1999). With this action, dough mixing results in sulfur bonds protection without excessive breakdown, which in turn leads to dough with desired structure.
This document presents a study on developing papaya powder to use as a fat replacer in cakes. The methodology involved drying papaya, grinding it into a powder, and incorporating the powder into cake recipes at different concentrations as a replacement for fat. Proximate analysis found the papaya powder to be high in protein, fiber and minerals with low fat and calories. Cakes were prepared with 0-25% papaya powder replacements for fat. Results showed water absorption and taste ratings decreased with higher papaya concentrations, while texture was best at 15% replacement. The study demonstrated papaya powder's viability as a fat replacer for developing reduced fat baked goods.
arbohydrate-based. These are made from starchy foods, such as corn, cereals, and grains. Most fat replacers today are made from carbohydrate. Examples include cellulose, gelatin, dextrins, gums, and modified dietary fibres.
Protein can be used as a fat replacer by microparticulating it into small spherical particles similar in size to fat globules. These microparticulated proteins (MPPs) mimic the sensory properties of fat by binding water, emulsifying, and providing a smooth creamy texture. MPPs made from whey, casein, and gelatin range in size from 0.1-3 μm and are stable between pH 3-7 and temperatures of 10-90°C. Common applications of MPPs as fat replacers include low-fat ice cream, cheese, salad dressings, baked goods and more.
(1) Specialty fats are tailored to imitate properties like cocoa butter and provide specific functionality not possible with regular fats.
(2) They are used in industries like chocolate, ice cream, confectionery, and as replacements for trans fats. Palm and palm kernel oils are commonly used zero-trans alternatives.
(3) Shortening improves tenderness and volume in baked goods by preventing gluten strand cohesion and adding nutritive value. It shortens gluten strands, lending its name.
This document discusses various palm-based bakery fats and their properties and applications. It provides the fatty acid compositions of palm oil and palm kernel oil. It then discusses why palm-based oils are suitable for bakery products due to properties like promoting beta prime crystallization and having higher oxidative stability. It describes different types of bakery fats like shortening, flavored fats, cream filling fats, and icing shortening. It provides details on product properties and applications for various palm-based shortening, filling, and icing products.
Physical, Chemical and Enzymatic Modified Milk Proteins Akshay Ramani
This document discusses physical, chemical, and enzymatic modifications of milk proteins and their effects on functional properties. It defines functional properties as those that affect protein behavior in food systems. Factors like temperature, pH, and enzymes can intrinsically or extrinsically impact properties. Modification is required when proteins lack properties for food functions or to broaden functionality. Physical processes like heating, ultrasound, and high pressure can impact structure. Chemical modifications through acylation, phosphorylation, and glycosylation can alter solubility, water holding, and emulsification. Enzymatic hydrolysis can improve solubility, emulsification, foaming, and gelation by exposing hydrophobic regions or cross-linking proteins. Enzymes are seen as a more acceptable way
This document provides an overview of fat replacers and their classification. It discusses several types of structured lipids and fat substitutes based on esters and ethers that are used as fat replacers, including their composition, production methods, and properties. These fat replacers are designed to mimic the sensory properties of fat but contain few to no calories. The document concludes that while no single fat replacer can fully replace all functions of fat, research continues to develop options that maintain taste and texture while reducing calories.
This document presents a study on developing papaya powder to use as a fat replacer in cakes. The methodology involved drying papaya, grinding it into a powder, and incorporating the powder into cake recipes at different concentrations as a replacement for fat. Proximate analysis found the papaya powder to be high in protein, fiber and minerals with low fat and calories. Cakes were prepared with 0-25% papaya powder replacements for fat. Results showed water absorption and taste ratings decreased with higher papaya concentrations, while texture was best at 15% replacement. The study demonstrated papaya powder's viability as a fat replacer for developing reduced fat baked goods.
arbohydrate-based. These are made from starchy foods, such as corn, cereals, and grains. Most fat replacers today are made from carbohydrate. Examples include cellulose, gelatin, dextrins, gums, and modified dietary fibres.
Protein can be used as a fat replacer by microparticulating it into small spherical particles similar in size to fat globules. These microparticulated proteins (MPPs) mimic the sensory properties of fat by binding water, emulsifying, and providing a smooth creamy texture. MPPs made from whey, casein, and gelatin range in size from 0.1-3 μm and are stable between pH 3-7 and temperatures of 10-90°C. Common applications of MPPs as fat replacers include low-fat ice cream, cheese, salad dressings, baked goods and more.
(1) Specialty fats are tailored to imitate properties like cocoa butter and provide specific functionality not possible with regular fats.
(2) They are used in industries like chocolate, ice cream, confectionery, and as replacements for trans fats. Palm and palm kernel oils are commonly used zero-trans alternatives.
(3) Shortening improves tenderness and volume in baked goods by preventing gluten strand cohesion and adding nutritive value. It shortens gluten strands, lending its name.
This document discusses various palm-based bakery fats and their properties and applications. It provides the fatty acid compositions of palm oil and palm kernel oil. It then discusses why palm-based oils are suitable for bakery products due to properties like promoting beta prime crystallization and having higher oxidative stability. It describes different types of bakery fats like shortening, flavored fats, cream filling fats, and icing shortening. It provides details on product properties and applications for various palm-based shortening, filling, and icing products.
Physical, Chemical and Enzymatic Modified Milk Proteins Akshay Ramani
This document discusses physical, chemical, and enzymatic modifications of milk proteins and their effects on functional properties. It defines functional properties as those that affect protein behavior in food systems. Factors like temperature, pH, and enzymes can intrinsically or extrinsically impact properties. Modification is required when proteins lack properties for food functions or to broaden functionality. Physical processes like heating, ultrasound, and high pressure can impact structure. Chemical modifications through acylation, phosphorylation, and glycosylation can alter solubility, water holding, and emulsification. Enzymatic hydrolysis can improve solubility, emulsification, foaming, and gelation by exposing hydrophobic regions or cross-linking proteins. Enzymes are seen as a more acceptable way
This document provides an overview of fat replacers and their classification. It discusses several types of structured lipids and fat substitutes based on esters and ethers that are used as fat replacers, including their composition, production methods, and properties. These fat replacers are designed to mimic the sensory properties of fat but contain few to no calories. The document concludes that while no single fat replacer can fully replace all functions of fat, research continues to develop options that maintain taste and texture while reducing calories.
Morden approch of β galactosidase application in dairy and food industryAkshay Ramani
This document discusses β-galactosidase, an enzyme with various applications in the dairy and food industries. β-galactosidase hydrolyzes lactose into glucose and galactose. It is produced by microorganisms like bacteria and fungi, as well as plants. Common industrial sources are Aspergillus sp. and Kluyveromyces sp. β-galactosidase is used to produce lactose-free dairy products for lactose-intolerant consumers and to make syrups and sweeteners from whey. It allows for improved production of yogurt, cheese, frozen dairy products, and flavored milks. β-galactosidase can be immobilized to enhance its
This document discusses the importance of fats in bakery products. It explains that fats represent a high portion by volume and cost of raw materials in some bakery products. Fats play essential roles in product structure, texture, taste, flavor, softness, and color. The type and quality of fat used also impacts the shelf life of bakery products. It provides details on the classification and composition of fats and oils, as well as the roles of fatty acids. Test results show hydrogenated palm oil shortening provides the highest stability. The document outlines physical requirements for bakery fats and their tenderizing, shortening, and aerating functions.
The document discusses how extrusion processing affects various ingredients used in fish feeds, including starch, proteins, oils, and fibers. Starch is gelatinized during extrusion which improves its digestibility. Proteins are denatured through heating and shear forces, increasing their digestibility while maintaining amino acid levels. Oils are not significantly affected by extrusion processing and act as lubricants. Higher levels of plant-based proteins and oils will be needed in fish feeds as fishmeal production does not expand, and extrusion can improve the nutritional value of these alternative ingredients.
Functional characteristics of physical, chemical and enzymatic modified milk ...Akshay Ramani
This document discusses the functional properties of physically, chemically, and enzymatically modified milk proteins. It begins by defining functional properties as those physical and chemical properties that affect a protein's behavior in food systems. Factors like temperature, pH, water, and ions can impact functional properties. Modification is required to broaden a protein's range of functions or improve properties. Physical modifications like thermal treatments, ultrasound, and high pressure processing can impact structure and functional characteristics. Chemical modifications through acylation, phosphorylation, glycosylation, and deamidation can improve solubility, water binding, and emulsification properties. Enzymatic modifications through limited hydrolysis can increase solubility, emulsification, foaming, and gelation abilities while
DuPont Nutrition & Health presents ready-to-drink flavored milk menu. Let DuPont help you improve the nutritional profile of your dairy beverage formulations to provide a stronger marketing position for your product.
This document discusses various edible applications of oils and fats, including in baker products, as food emulsifiers, for frying oils, and in margarine and shortening. It provides details on how oils and fats contribute to the eating quality and keeping quality of baked goods. It also describes the process of emulsification and lists some common food emulsifiers used in products like margarine. The document discusses best practices for deep fat frying oils and how additives like hydrogenated oils and antifoaming agents can improve frying stability and quality.
This document provides information about the flavor and aroma compounds found in ghee. It discusses how the heating process during ghee production generates flavor compounds through interactions between milk constituents. It identifies the major flavor compound categories in ghee, including carbonyls, lactones, free fatty acids and esters, alcohols and hydrocarbons. For each category, it describes the compounds present and how they contribute to ghee flavor, as well as the processes that produce these compounds during heating. It also mentions using starter cultures or synthetic mixtures to influence the flavor of ghee.
This document summarizes different types of fat replacers including carbohydrate-based, protein-based, and fat-based replacers. It discusses specific examples such as olestra, salatrim, and polyols. It also reviews potential health benefits and safety issues of fat replacers related to calories, lipids, vitamins, and drug absorption. While fat replacers may reduce fat and calorie intake, long-term weight loss requires behavioral changes to energy intake and expenditure.
Chocolicious - Delightful drink flavored with richness of cocoa and real choc...Nutrition & Biosciences
Smooth, creamy, frothy, these are just a few of the descriptions that run through our heads when we indulge in that all-time popular confection, the chocolate flavored milk.
Palm oil and palm kernel oil can be fractionated and interesterified to produce versatile specialty fats for use in confectionery applications. Fractionation separates palm oil into solid and liquid fractions with varying melting points and triglyceride compositions, allowing the production of fats tailored for specific uses like coatings, fillings, and ice cream. Palm mid-fraction has a high palmitic-oleic-palmitic content making it suitable as a cocoa butter equivalent. Hydrogenated palm kernel oil fractions provide a zero trans-fat alternative to cocoa butter for molded chocolates. The unique fatty acid profile of palm oil allows it to replace other tropical oils in confectionery fats.
Fats play an important role in nutrition by carrying fat-soluble vitamins through the body and providing energy. Specialty fats are tailored to specific uses like replacing cocoa butter in chocolate or dairy fats. They are designed to melt at body temperature for smooth mouthfeel or set at cooler temperatures as needed. As cocoa butter supplies fluctuate, specialty fats offer alternatives for confectioners while also substituting dairy in non-dairy products like milk, yogurt and spreads.
Speciality excipients for topical drug delivery systemjyoti Gulabani
This document discusses various specialty excipients used in topical drug delivery systems, categorizing them into emulsifiers, skin penetration enhancers/solubilizers, and stability enhancers. It provides details on the chemical composition, key features, brand names and manufacturers of excipients such as PEG-8 beeswax and glyceryl dibehenate which are used as emulsifiers and consistency agents/thickeners respectively to stabilize formulations and enhance drug delivery.
Xanthan gum is commonly used as a thickener in foods but has some substitutes including cornstarch, psyllium husk, sodium carboxymethyl cellulose, agar agar, gum arabic, locust bean gum, konjac gum, gelatin, and carrageenan. While these can be used as replacements, xanthan gum requires less amount to achieve viscosity, maintains stability, and provides clarity unlike cornstarch. Only psyllium husk, guar gum, and locust bean gum are considered dietary fiber which can lower blood pressure and cholesterol levels while improving digestion and reducing calorie intake. Each substitute has its own unique properties for thickening or gelling in different applications.
The document discusses the production of margarine. It begins by defining margarine as an emulsion of water-in-fat containing 80% fat, 16-18% water, and other ingredients like salt, emulsifiers, and flavorings. The key steps in manufacturing include formulating an oil blend, preparing the fat and milk phases separately, emulsifying the phases, cooling and solidifying the emulsion, and packaging. Product quality is determined by attributes like spreadability, firmness, stability, and various sensory characteristics. The production process and techniques for controlling the plasticity and texture of the final product are also outlined.
Dr. Ruslan Abdullah
Director, Science, Environment and Sustainability Division
MPOC HQ/ Malaysia
&
Ms. Sarafhana Dollah
Senior Executive, Science, Environment & Sustainability Division
MPOC HQ/ Malaysia
Presented by Dr. Adel Gabr, Associate Professor in Fats and Oils Department, National Research Center. during the specialty fats workshop. Organized by Malaysian Palm Oil Council - Egypt
on 2nd November 2015
Palm oil and its fractions have various applications in food due to their oxidative stability and melting properties. Palm oil can be used as cooking oil for frying due to its high smoke point. It is also used as an industrial frying fat in foods like noodles and chips. In margarine and shortening, palm oil and fractions provide the solid fat component needed for structure. Palm oil is also used in vegetable ghee as a substitute for dairy fat. Its stability makes it suitable for applications like ice cream where a solid fat is required that melts smoothly at body temperature.
Baking relies on chemical interactions between ingredients like flour, yeast, fat, sugar, and leavening agents. Flour provides structure from gluten proteins. Yeast feeds on starches to produce carbon dioxide that aeras the dough. Fat and sugar contribute tenderness, while baking soda and powder produce carbon dioxide through chemical reactions to cause rising. Laboratories precisely test ingredients and finished products to ensure consistent quality and performance of commercial baked goods.
Creating a healthier lifestyle remains of paramount importance to most consumers when choosing food. The impact of population growth and urbanisation is also directing us to source our foods in more sustainable ways and distribute it efficiently to ever growing cities and towns. In the bakery industry, this has led to an increased industrialisation and scale of operations, usually coupled with a decline of the smaller artisanal or craft establishments.
Fat substitutes are designed to mimic one or more roles of fat in foods such as providing texture and moisture. They vary in calorie density from none to 9 calories per gram. Some can achieve fat's qualities with less of the substitute. The specific substitute used depends on its properties and regulations. Carbohydrate-based substitutes have little effect on nutrient absorption while olestra may affect fat-soluble vitamin absorption. Labels must adhere to regulations for fat and calorie claims.
Morden approch of β galactosidase application in dairy and food industryAkshay Ramani
This document discusses β-galactosidase, an enzyme with various applications in the dairy and food industries. β-galactosidase hydrolyzes lactose into glucose and galactose. It is produced by microorganisms like bacteria and fungi, as well as plants. Common industrial sources are Aspergillus sp. and Kluyveromyces sp. β-galactosidase is used to produce lactose-free dairy products for lactose-intolerant consumers and to make syrups and sweeteners from whey. It allows for improved production of yogurt, cheese, frozen dairy products, and flavored milks. β-galactosidase can be immobilized to enhance its
This document discusses the importance of fats in bakery products. It explains that fats represent a high portion by volume and cost of raw materials in some bakery products. Fats play essential roles in product structure, texture, taste, flavor, softness, and color. The type and quality of fat used also impacts the shelf life of bakery products. It provides details on the classification and composition of fats and oils, as well as the roles of fatty acids. Test results show hydrogenated palm oil shortening provides the highest stability. The document outlines physical requirements for bakery fats and their tenderizing, shortening, and aerating functions.
The document discusses how extrusion processing affects various ingredients used in fish feeds, including starch, proteins, oils, and fibers. Starch is gelatinized during extrusion which improves its digestibility. Proteins are denatured through heating and shear forces, increasing their digestibility while maintaining amino acid levels. Oils are not significantly affected by extrusion processing and act as lubricants. Higher levels of plant-based proteins and oils will be needed in fish feeds as fishmeal production does not expand, and extrusion can improve the nutritional value of these alternative ingredients.
Functional characteristics of physical, chemical and enzymatic modified milk ...Akshay Ramani
This document discusses the functional properties of physically, chemically, and enzymatically modified milk proteins. It begins by defining functional properties as those physical and chemical properties that affect a protein's behavior in food systems. Factors like temperature, pH, water, and ions can impact functional properties. Modification is required to broaden a protein's range of functions or improve properties. Physical modifications like thermal treatments, ultrasound, and high pressure processing can impact structure and functional characteristics. Chemical modifications through acylation, phosphorylation, glycosylation, and deamidation can improve solubility, water binding, and emulsification properties. Enzymatic modifications through limited hydrolysis can increase solubility, emulsification, foaming, and gelation abilities while
DuPont Nutrition & Health presents ready-to-drink flavored milk menu. Let DuPont help you improve the nutritional profile of your dairy beverage formulations to provide a stronger marketing position for your product.
This document discusses various edible applications of oils and fats, including in baker products, as food emulsifiers, for frying oils, and in margarine and shortening. It provides details on how oils and fats contribute to the eating quality and keeping quality of baked goods. It also describes the process of emulsification and lists some common food emulsifiers used in products like margarine. The document discusses best practices for deep fat frying oils and how additives like hydrogenated oils and antifoaming agents can improve frying stability and quality.
This document provides information about the flavor and aroma compounds found in ghee. It discusses how the heating process during ghee production generates flavor compounds through interactions between milk constituents. It identifies the major flavor compound categories in ghee, including carbonyls, lactones, free fatty acids and esters, alcohols and hydrocarbons. For each category, it describes the compounds present and how they contribute to ghee flavor, as well as the processes that produce these compounds during heating. It also mentions using starter cultures or synthetic mixtures to influence the flavor of ghee.
This document summarizes different types of fat replacers including carbohydrate-based, protein-based, and fat-based replacers. It discusses specific examples such as olestra, salatrim, and polyols. It also reviews potential health benefits and safety issues of fat replacers related to calories, lipids, vitamins, and drug absorption. While fat replacers may reduce fat and calorie intake, long-term weight loss requires behavioral changes to energy intake and expenditure.
Chocolicious - Delightful drink flavored with richness of cocoa and real choc...Nutrition & Biosciences
Smooth, creamy, frothy, these are just a few of the descriptions that run through our heads when we indulge in that all-time popular confection, the chocolate flavored milk.
Palm oil and palm kernel oil can be fractionated and interesterified to produce versatile specialty fats for use in confectionery applications. Fractionation separates palm oil into solid and liquid fractions with varying melting points and triglyceride compositions, allowing the production of fats tailored for specific uses like coatings, fillings, and ice cream. Palm mid-fraction has a high palmitic-oleic-palmitic content making it suitable as a cocoa butter equivalent. Hydrogenated palm kernel oil fractions provide a zero trans-fat alternative to cocoa butter for molded chocolates. The unique fatty acid profile of palm oil allows it to replace other tropical oils in confectionery fats.
Fats play an important role in nutrition by carrying fat-soluble vitamins through the body and providing energy. Specialty fats are tailored to specific uses like replacing cocoa butter in chocolate or dairy fats. They are designed to melt at body temperature for smooth mouthfeel or set at cooler temperatures as needed. As cocoa butter supplies fluctuate, specialty fats offer alternatives for confectioners while also substituting dairy in non-dairy products like milk, yogurt and spreads.
Speciality excipients for topical drug delivery systemjyoti Gulabani
This document discusses various specialty excipients used in topical drug delivery systems, categorizing them into emulsifiers, skin penetration enhancers/solubilizers, and stability enhancers. It provides details on the chemical composition, key features, brand names and manufacturers of excipients such as PEG-8 beeswax and glyceryl dibehenate which are used as emulsifiers and consistency agents/thickeners respectively to stabilize formulations and enhance drug delivery.
Xanthan gum is commonly used as a thickener in foods but has some substitutes including cornstarch, psyllium husk, sodium carboxymethyl cellulose, agar agar, gum arabic, locust bean gum, konjac gum, gelatin, and carrageenan. While these can be used as replacements, xanthan gum requires less amount to achieve viscosity, maintains stability, and provides clarity unlike cornstarch. Only psyllium husk, guar gum, and locust bean gum are considered dietary fiber which can lower blood pressure and cholesterol levels while improving digestion and reducing calorie intake. Each substitute has its own unique properties for thickening or gelling in different applications.
The document discusses the production of margarine. It begins by defining margarine as an emulsion of water-in-fat containing 80% fat, 16-18% water, and other ingredients like salt, emulsifiers, and flavorings. The key steps in manufacturing include formulating an oil blend, preparing the fat and milk phases separately, emulsifying the phases, cooling and solidifying the emulsion, and packaging. Product quality is determined by attributes like spreadability, firmness, stability, and various sensory characteristics. The production process and techniques for controlling the plasticity and texture of the final product are also outlined.
Dr. Ruslan Abdullah
Director, Science, Environment and Sustainability Division
MPOC HQ/ Malaysia
&
Ms. Sarafhana Dollah
Senior Executive, Science, Environment & Sustainability Division
MPOC HQ/ Malaysia
Presented by Dr. Adel Gabr, Associate Professor in Fats and Oils Department, National Research Center. during the specialty fats workshop. Organized by Malaysian Palm Oil Council - Egypt
on 2nd November 2015
Palm oil and its fractions have various applications in food due to their oxidative stability and melting properties. Palm oil can be used as cooking oil for frying due to its high smoke point. It is also used as an industrial frying fat in foods like noodles and chips. In margarine and shortening, palm oil and fractions provide the solid fat component needed for structure. Palm oil is also used in vegetable ghee as a substitute for dairy fat. Its stability makes it suitable for applications like ice cream where a solid fat is required that melts smoothly at body temperature.
Baking relies on chemical interactions between ingredients like flour, yeast, fat, sugar, and leavening agents. Flour provides structure from gluten proteins. Yeast feeds on starches to produce carbon dioxide that aeras the dough. Fat and sugar contribute tenderness, while baking soda and powder produce carbon dioxide through chemical reactions to cause rising. Laboratories precisely test ingredients and finished products to ensure consistent quality and performance of commercial baked goods.
Creating a healthier lifestyle remains of paramount importance to most consumers when choosing food. The impact of population growth and urbanisation is also directing us to source our foods in more sustainable ways and distribute it efficiently to ever growing cities and towns. In the bakery industry, this has led to an increased industrialisation and scale of operations, usually coupled with a decline of the smaller artisanal or craft establishments.
Fat substitutes are designed to mimic one or more roles of fat in foods such as providing texture and moisture. They vary in calorie density from none to 9 calories per gram. Some can achieve fat's qualities with less of the substitute. The specific substitute used depends on its properties and regulations. Carbohydrate-based substitutes have little effect on nutrient absorption while olestra may affect fat-soluble vitamin absorption. Labels must adhere to regulations for fat and calorie claims.
The document summarizes various maize products manufactured by Maize Products, one of the largest corn wet milling companies in India. It describes maize starch, liquid glucose, maize-o-sweet (high maltose syrup), and dextrose monohydrate. It provides details on the technical specifications and applications of each product in food, paper, and other industries.
The document discusses different types of flour, their compositions, and uses in baking. The main types of flour are wholemeal, brown, and white flour which vary in their bran and germ content. Other flour varieties include wheatgerm, malted wheat, and stoneground flour. The roles of key ingredients like starch, protein, salt, sugar, and yeast in breadmaking are explained. Emulsifiers, fats and oils are also discussed. Rye flour and its properties are mentioned. Laminated doughs for croissants and pastries are described.
This document discusses hydrocolloids, which are polysaccharides used in food production. It provides examples of commonly used hydrocolloids like alginates, carrageenans, and guar gum. The document outlines the advantages of hydrocolloids in processing, providing dietary fiber, and imparting functional properties. It then focuses on the role of hydrocolloids in baked good manufacture, describing how they can improve qualities like volume, texture, and shelf life. Specific hydrocolloids are discussed in detail for their effects on breadmaking and other baked products.
An enzyme is a protein catalyst that makes chemical changes in biological systems. Various categories are used in baked goods, beverages, dairy, beer, glucose syrups, starch and other food products.1
In bakery systems, enzymes act as:
Dough conditioners
Fermentation enhancers
Anti-staling agents
This enables bakers to remove undesirable additives and make clean label baked goods.
Origin
Enzymes are naturally present in many living organisms such as animals, plants, bacteria and fungi. There, they participate in metabolic processes. Also, they can be found in food materials such as cereal flours, fruits and vegetables
This document summarizes DSM Food Specialties' natural enzyme solutions for extending the shelf life of bread and preventing staling. It discusses the causes of staling including starch retrogradation, hemicellulose, and lipids. It then describes DSM's portfolio of amylases, hemicellulases, phospholipases, and lipases and how they work to maintain bread softness for longer by preventing crystallization, optimizing dough properties, and forming emulsifiers. Case studies demonstrate how combinations of their maltogenic amylase and phospholipase products in particular are able to extend softness and preserve bread quality for up to a week.
This document discusses how starches can be creatively used in dairy products to improve texture, processing, shelf life, and other qualities. It explains that modified starches are generally needed for dairy applications as native starches cause problems. Different types of modified starches exist for various applications depending on the dairy product and processing conditions. The document provides details on various specialty starches that National Starch offers to help dairy processors develop innovative new products through technical support and formulation expertise.
Starch, Different components of starch, structure of Different starches, Amylose and Amylopectin, applications of starch, Environmental benefits of starch.
DIETETIC BAKERY PRODUCTS. Premraja N .pptxPremraja N
This presentation explains about various dietetic bakery products for persons with allergies and intolerances like gluten intolerances, egg allergy,
lactose intolerances and their alternatives in food.
Starch is a carbohydrate found in many plants like corn, potatoes, wheat and rice. It exists as granules and can affect the texture of foods when cooked. There are different types of starch including native, modified, slowly digested, rapidly digested, and resistant starch. When starch is heated in water or other liquids, it absorbs the liquid and swells in a process called gelatinization which causes thickening. As starch cools, it can undergo further processes like retrogradation which changes the texture. Starch is commonly used as a thickener, stabilizer, binder, and bulking agent in foods, pharmaceuticals, paper products, and other industrial applications.
This document discusses the role of ingredients in the bakery industry. It identifies major ingredients like flour, water, sugar, leavening agents, and yeast and minor ingredients like milk, eggs, shortening, and emulsifiers. It provides details on the purpose and function of each ingredient. Flour provides structure, water hydrates flour for gluten formation, and sugar adds sweetness and tenderizes. Leavening agents like baking soda and powder produce carbon dioxide to make products rise. Yeast is a living organism that produces carbon dioxide and alcohol during fermentation to allow dough to rise. The document also discusses bread improvers and emulsifiers occasionally added to bakery products.
Milk contains important nutrients like calcium, phosphorus, vitamins A, B1, B2, D, and niacin. It goes through several processing steps before reaching stores, including pasteurization to kill harmful bacteria. Pasteurization involves heating milk to 145°F for 30 minutes or 162°F for 15 seconds. Homogenization prevents separation of fat by forcing milk through small holes under pressure. Fortification adds nutrients not naturally present, like vitamin D. Milk is then packaged in materials like glass, cartons, or plastic bottles before distribution.
This document discusses the impact of stabilizers on ice cream quality characteristics. It provides an overview of common stabilizers used in ice cream production such as gelatin, guar gum, sodium carboxymethyl cellulose, locust bean gum, carrageenan, and xanthan. The stabilizers are used to improve properties like texture, mouthfeel, stability and to prevent issues like ice crystal growth and whey separation. Each stabilizer is described in terms of its source, chemical structure, typical usage levels in ice cream, and impact on product qualities. Local stabilizers from South Asia like salep and glucomannan are also mentioned.
Ice cream is a popular dairy product among consumers of all ages. Textural of ice are the key
factors of the product. It is a microcrystalline network of liquid and solid phases. It contains air
cells entrapped in liquid phase and various other components like proteins, fat globules,
stabilizers, sugar, soluble and insoluble salts are also present in this phase. It is a complex
physicochemical and colloidal system consisting on many complex ingredients that affect ice
cream structure both in positive and defective functionality. Both stabilizers and emulsifiers
improve the texture of ice cream by enhancing its viscosity and limiting the movement of free
water molecules but their excess may cause the lower melting and less whipping ability. As
sugar provides sweet taste, improves thickness as well as bulkiness but on other hand its
excessive use can turn ice cream into soggy structure. One of its compositional contents, fat, also
exerts good effects on body, texture, palatability, flavor intensity, emulsion formation and
maintenance of melting point. If fat contents exceed a specific usage concentration, they cause
faster meltdown of ice cream along with destabilization and agglomeration of fat droplets.
Higher overrun results in collapsing of air cells ultimately shrinkage of structure occurs.
Hardness might also reduce as a result of smaller ice crystals due to high overrun values. Fiber
addition causes the binding of free water hence flow rate gets reduced and consistency
coefficient as well as viscosity enhanced. Binding of water results in less availability of its
molecules; freezing point rises and melting point decreases. It is much critical to control the
balance ice cream properties by maintaining its structure, texture and body based on chemistry
of different ingredients and processing effects.
When Convenience Calls for A Fresh-Keeping Flatbread | Middle Easy FoodNutrition & Biosciences
Consumer demand for convenience is changing the tradition for consuming artisanal flatbreads on the day they are made. Busy lifestyles have created a demand for flatbreads that can stay fresh for several days. That’s an opportunity with big potential for industrial manufacturers. To get started, they need a recipe that not only gives a longer shelf life, but also does it without putting up the price.
This document provides information on baking without gluten. It discusses how gluten contributes important properties to baked goods like breads and cakes. Baking without gluten can be challenging but using combinations of gluten-free flours, starches, gums, and other additives can produce high quality baked goods. The most common binder in gluten-free baking is eggs. Successful gluten-free baking requires experimentation to find the right combinations and techniques.
The limited availability of durum wheat and its relatively high price induce the search for alternatives that help to save costs while maintaining quality. The addition of vital wheat gluten is a viable but expensive method, and the application of hydrocolloids such as guar gum is limited to certain applications, e.g. instant noodle flour. The improving effect of specific emulsifiers and the recently discovered beneficial action of certain enzymes will be the subject of this article.
Similar to Additives for flour standardisation - Part II: Additives other than enzymes (20)
Mexico's wheat production is forecast to increase slightly in 2016/17 to 3.9 million metric tons due to favorable weather conditions. Wheat consumption is also expected to increase due to population growth and continued popularity of wheat-based foods. Total wheat imports are estimated to rise to 4.45 million metric tons to meet higher demand for milling varieties. The majority of Mexico's wheat is produced in the northern states of Sonora and Baja California, with Sonora contributing nearly half of total production.
The long-awaited Panama Canal expansion opened earlier this Summer with a ceremonial ship passing through the waterway. Based on extensive research including more than 100 studies on the economic feasibility, market demand, environmental impact and other technical engineering aspects, the Panama Canal expansion involved the construction of a ‘Third Set of Locks’ that will now allow larger ships to pass through the famous canal.
Family-owned Catalyst, formerly Pharm-Tech, custom formulates and manufactures feed and nutritional supplements for customers in the livestock, poultry, pet, wildlife and aquaculture industries. It operates five production plants, three in Idaho and two in Iowa. Its range of over 100 products includes digestive aids, mineral supplements and most recently Certified Organic blends and finished feeds.
Wholegrain Ingredient Producers EDME, based in England, has pioneered an innovative new category of ingredients. Michael Carr, Sales and Marketing Director of natural ingredient producer at EDME says, “We’ve identified a growing interest in sprouted foods and have developed a brand new product category to help bakers and food manufacturers meet that interest and demand.” Sprouted grains meet the demand for new wholegrain ingredients that are nutritious, soft and tender, as well as being more palatable and digestible.
Last month, we outlined the new regulations that grain processors needed to be aware of. This included the new NFPA 652 and OSHA initiatives. This month we delve into the array of options available to control combustible dust. Grain processors need to be aware of the strengths and weaknesses of each before choosing the smartest approach.
Operating in 140 countries and boasting 90 service stations worldwide, Bühler has been at the vanguard of industrial process technologies and solutions for over 150 years. Contributing significantly to feeding the world’s ever-growing population, Bühler manufactures equipment for processing of maize, wheat, chocolate, rice, pasta and breakfast cereals globally. In fact, 65 percent of wheat milled around the globe is processed on Bühler grain mills and around 30 percent of global rice production is processed using Bühler equipment.
A consolidation of highly respected British brands E R & F Turner, Christy & Norris and Miracle Mills, Christy Turner Ltd is renowned for quality British engineering and innovation in the milling industry. With flaking mills operational around the globe, the leading UK engineering firm talks us through their top tips for increasing the longevity and performance of your flaking rolls.
On the 26 October this year, Milling and Grain magazine attended OCRIM’s 6th technical conference “Wheat, Flour and…” at its headquarters located in Cremona, home to violin extraordinaire Antonio Stradivari and arguably one of Northern Italy’s most picturesque historical cities. The annual event was aimed at clients, local residents, and friends in the worlds of industry, academia and politics.
CROP farmers anxiously watching prices fall to ever less remunerative levels have had further unwelcome news over the past couple of months from yet higher cereal and oilseed crop estimates across the Northern Hemisphere.
Joordens Zaden in Kessel, The Netherlands is an international specialist in the development and production of seed for green manure crops, forage crops and forage grasses. The seeds comply with the high quality requirements of ISTA and are strictly checked every week by external quality controllers from the Dutch General Inspection Service (NAK).
A leading miller since the company was founded in 1919, over the years Grand Moulins in Paris has been able to diversify its activities and innovate to maximize customer satisfaction.
With over a century of experience in the design, quality and installation of grain storage systems, Bentall Rowlands Storage Systems Limited is a leading UK manufacturer in complete storage and processing equipment for the agricultural and industrial markets.
Lucrative power balancing schemes offered by National Grid and EirGrid can provide the milling and grain industry with long-term revenues of up to £90,000 per megawatt. These demand side response schemes involve energy-intensive businesses reducing power consumption for short periods to stabilize the electricity grid. Aggregators help coordinate multiple businesses to form a virtual power plant and ensure adequate response to requests from grid operators, earning significant income without capital costs for participating mills.
Calysta, the company developing and introducing a new protein source based on single-cell organisms - a bacterium called methylococcus – and destined for inclusion in fishfeeds, has built a ‘market introduction facility’ in Teesside, England, with production beginning in this last quarter of 2016.
Changes in flour quality are and will continue to be a problem for the bakery industry. Large amounts of grain are processed by the milling industry and many resources used to secure the flour produced have a consistent quality.
The Bakery Innovation Center (BIC) at the Bühler headquarters is now five years old. As a center for vocational training and further education for bakers and millers, it is very popular.
As “enlightened” as such statement by what Stanford University calls “the most influential English speaking philosopher of the 19th century” is, one could easily make an argument that when it comes to commodity market analysis the statement seems to be as useful as a bicycle to a fish.
Northern Engraving | Nameplate Manufacturing Process - 2024Northern Engraving
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We'll also discuss how the azure_ai extension on PostgreSQL databases in Azure and Azure AI Services were utilized to create vectors from user input, a feature beneficial when users wish to find specific items based on text prompts. While our application's case study involves a drug search, the techniques and principles shared in this session can be adapted to improve search functionality in a wide range of applications. Join us to learn how PostgreSQL and Azure AI can be harnessed to enhance your application's search capability.
Northern Engraving | Modern Metal Trim, Nameplates and Appliance PanelsNorthern Engraving
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LF Energy Webinar: Carbon Data Specifications: Mechanisms to Improve Data Acc...DanBrown980551
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-Alex Thornton, LF Energy
-Hallie Cramer, Google
-Daniel Roesler, UtilityAPI
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In response to the urgency and scale required to effectively address climate change, open source solutions offer significant potential for driving innovation and progress. Currently, there is a growing demand for standardization and interoperability in energy data and modeling. Open source standards and specifications within the energy sector can also alleviate challenges associated with data fragmentation, transparency, and accessibility. At the same time, it is crucial to consider privacy and security concerns throughout the development of open source platforms.
This webinar will delve into the motivations behind establishing LF Energy’s Carbon Data Specification Consortium. It will provide an overview of the draft specifications and the ongoing progress made by the respective working groups.
Three primary specifications will be discussed:
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Mydbops Opensource Database Meetup 16
Topic: Must-Know PostgreSQL Extensions for Developers and DBAs During Migration
Speaker: Deepak Mahto, Founder of DataCloudGaze Consulting
Date & Time: 8th June | 10 AM - 1 PM IST
Venue: Bangalore International Centre, Bangalore
Abstract: Discover how PostgreSQL extensions can be your secret weapon! This talk explores how key extensions enhance database capabilities and streamline the migration process for users moving from other relational databases like Oracle.
Key Takeaways:
* Learn about crucial extensions like oracle_fdw, pgtt, and pg_audit that ease migration complexities.
* Gain valuable strategies for implementing these extensions in PostgreSQL to achieve license freedom.
* Discover how these key extensions can empower both developers and DBAs during the migration process.
* Don't miss this chance to gain practical knowledge from an industry expert and stay updated on the latest open-source database trends.
Mydbops Managed Services specializes in taking the pain out of database management while optimizing performance. Since 2015, we have been providing top-notch support and assistance for the top three open-source databases: MySQL, MongoDB, and PostgreSQL.
Our team offers a wide range of services, including assistance, support, consulting, 24/7 operations, and expertise in all relevant technologies. We help organizations improve their database's performance, scalability, efficiency, and availability.
Contact us: info@mydbops.com
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That is where AI – and most importantly, Natural Language Processing and Large Language Model techniques – could make a difference. This natural language, conversational engine could facilitate access and usage of the data leveraging the semantics of any data source.
The objective of the presentation is to propose a technical approach and a way forward to achieve this goal.
The key concept is to enable users to express their search queries in natural language, which the LLM then enriches, interprets, and translates into structured queries based on the Solr index’s metadata.
This approach leverages the LLM’s ability to understand the nuances of natural language and the structure of documents within Apache Solr.
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3. T
he most commonly used material
to strengthen gluten is ascorbic
acid, also called vitamin C. The
material itself is originally a reducing rather
than an oxidizing agent, but it is convert-
ed into an oxidative substance, namely
dehydroxy ascorbic acid (DHAA), through
the action of flour enzymes during dough
preparation. DHAA basically inactivates
the glutathione molecules which break
down the sulfur bonds between the
gluten molecules (Grosch and Wieser,
1999). With this action, dough mixing
results in sulfur bond protection without
excessive breakdown, which in turn leads
to dough with desired structure.
Pure ascorbic acid is added to the flour in
mills at rates of typically 0.5-3 grams per 100
kg of flour. This dosage may go up to 6-10
grams per 100 kg in very weak flours or for
weakening applications like frozen dough.
Ascorbic acid is mainly produced by com-
plex biochemical processing of glucose and
sold as powder with different granule sizes.
There are also natural sources for ascorbic
acid, for instance acerola fruit powder, but
these are too expensive compared to the
synthetic ones.
Potassium bromate
Potassium bromate as a strong oxi-
dative is still used as flour improver in
many countries in the world. The very
long lasting effect of bromate starts
later than the effect of ascorbic acid and
allows easier processing of the dough.
Bromate creates new disulfide bonds
resulting in more resistant doughs but
it also oxidizes glutathione and hence
prevents gluten weakening, just like
ascorbic acid but without the help of
the flour’s enzymes.
Usage of bromate in flour industry
is prohibited in the EU and many other
countries because of the health con-
cerns and its unstable/fire-accelerating
nature.
Azodicarbonamide
Azodicarbonamide (ADA) is utilized
in flour industry because of its oxidative
action. Its dosage is similar to ascorbic
acid (with a recommended maximum
of 45 ppm), but the dosage tolerance is low,
so even a slight over dosage may result in
bucky doughs and rough bread surfaces. It is
a flammable material and its usage in food-
stuff is not permitted in the EU and several
other countries.
Others
Other than the ones stated above, there
are many oxidative materials and oxidation
processes utilized throughout the world.
Chlorination, usage of peroxides, iodates,
persulfates, cystine and oxidative enzymes
are some of these. All of these methods dif-
fer by their effects on flour/dough, and their
pace of action.
Dough relaxation, softening,
reduction
Dough with ‘short gluten’ (low extensibil-
ity) is hard to process. In addition to this, gas
produced during fermentation will not be able
to expand the dough sufficiently and hence
the volume of the end product will be small.
Furthermore, for products like biscuits, crackers
and wafers, the optimum processing condi-
tions can be reached when gluten structure is
weaker than normal. In these situations, reduc-
tive materials are used to break the disulfide
bonds and provide gluten with more flexibility.
Cysteine
L-cysteine, a sulfur-containing amino acid
found in diverse proteins, breaks down the
disulfide bonds between and within gluten
molecules and becomes attached to the
bond forming regions. This prevents gluten
from getting stiff, and a mobile, flexible but
still coherent structure is secured. This effect
seems to be the opposite of ascorbic acid’s,
but actually they seem to complement each
other in some processes. This synergy is
especially used in frozen dough processes:
Ascorbic acid provides the necessary fer-
mentation stability whereas cysteine gives
extensibility to gluten strands which have
shorten because of freezing.
Others
Inactive yeast preparations are rich in
reducing material, but their dosage (500 –
5,000 ppm) and price are relatively high,
as compared to cysteine. Levels of other
reducing agents like sodium metabisulfite
and sulfur dioxide which are used as dough
softening agents in biscuit and cracker pro-
duction are limited to 50 ppm. This amount
is not sufficient to observe a softening effect
in strong flours. Furthermore, many coun-
tries require declaration if the concentration
of residual sulfur dioxide exceeds 10 ppm
Table 1: Suggested emulsifiers with potential use in baking applications
Emulsifier
Common
abbreviation
HLB Application and benefit
Acetyl esters of monoglycerides AMG 2.5-3.5 Whipped cakes, volume
Calcium stearoyl lactate CSL 7-9 Bread, shelf-life, volume
Diacetyl tartaric esters of monoglycerides DATEM 9.2 Bread, shelf-life, volume
Ethoxylated mono- and diglycerides
(polyglycerates)
EMG 12-13
High-fibre bread; shelf-life
(combined with monoglycerides)
Glycerol monostearate (non self-emulsifying) GMS 3.7 Shelf-life
Glycerol monostearate (self-emulsifying) GMS 5.5 Shelf-life
Lecithin LC 3-4 Shelf-life, dough properties
Lactyl esters of monoglycerides LMG 3-4 Whipped cakes, volume
Mono- and diglycerides MDG 2.8-3.8 Bread, cakes, cookies, volume
Polyglycerol ester PGE 12-13 Whipped cakes, volume
Propylene glycol monostearate PGMS 1.8 Whipped cakes, co-emulsifier
Polysorbate 60 PS 60 14.4 Whipped cakes, co-emulsifier
Succinyl monoglyceride SMG 5-7 Yeast leavened baked goods; volume
Sorbitane monostearate (e.g. SPAN 60) SMS 4.7-5.9 Whipped cakes, volume
Sodium stearoyl lactate SSL 18-21 Bread, shelf-life, volume
Sucrose esters SUE 7-13 Bread, cake, volume
Additives for flour standardisation -
Part II:
Additives other than enzymes
by Lutz Popper, Mühlenchemie GmbH & Co. KG, Germany
Grain&feed millinG technoloGy12 | may - June 2013
FEATURE
4. in the final product. Figure 1 compares the
effect of cysteine and inactive yeast on the
extensibility and resistance towards exten-
sion in a standard wheat flour dough.
Emulsifiers
Emulsifiers are polar molecules that can
interact with many constituents of Emulsifiers
that interact with gluten during mixing process
strengthen the bonds between protein chains,
but they also provide a lubricating effect that
allows the chains to slide over each other eas-
ily. They are involved in the stabilisation of the
gas bubbles in dough by binding to the bound-
ary layers. As a result, dough elasticity, oven
rise and volume increase, and the crumb pore
size reduces. The bakers will note an increase
in the practical water absorption, although the
dough rheological measurements may not
confirm this percep-
tion. Other emulsifiers
strongly interact with
the starch delaying ret-
rogradation and staling
and thus provide bread
with improved and
prolonged softness and
freshness. Some have
potent foaming ability
because of their sur-
face-active nature and
are used as whipping
agents for sponge cake
and the like. They ease the mixing of water
and fat and hence improve fat dispersion in
bakery products that contain larger amounts of
fat, such as biscuits, or in liquid systems such as
wafer batters. They also decrease the amount
of necessary fat, contributing to cholesterol,
calorie and cost reduction.
Lecithin
Lecithin is an emulsifier which has been
used in bakery products for a long time. Once
egg yolk was used as the source of lecithin,
but nowadays concentrated lecithin obtained
from soy beans, canola or sunflower seeds
is used. The most obvious benefit of lecithin
is to lower the stickiness of the dough and
improve its machinability. Other than this,
lecithin softens the crumb due to its interac-
tion with starch. But its effect on volume is
less than that of its synthetic counterparts.
The dosage of lecithin is about 30-150 g per
100 kg of flour (0.03 – 0.15 %). Low dosages
increase the processing quality of the dough,
whereas high dosages increase dough stability
and fermentation tolerance, improve crumb
structure and prolong shelf life.
Mono- and diglycerides
These molecules are formed by breaking-
off fatty acids from edible fats and oils. The
forms that are preferred as flour improver
are the ones that prevent staling best. This
property is found in linear saturated fatty acids
that interact best with starch, and the most
effective of them all is glycerol monostearate.
The dosage starts at 0.05 percent and may
go up to one percent, especially in high-fat
products.
Diacetyl tartaric esters of mono-
and diglycerides (DATEM)
DATEMs currently are the most effective
emulsifiers for bread volume. They are various
molecules formed by esterification of mono-
and diglycerides (obtained from edible oils)
with mono- and diacetyl tartaric acid. Some
of these molecules are more active than the
others (Köhler, 1999), but the effect of the
mixture is better than any single type of pure
emulsifier.
DATEM is rather used in bread improvers.
The optimum dosage is about 400 g per 100 kg,
Figure 1: Effect of reducing agents on the dough consistency
Grain&feed millinG technoloGy may - June 2013 | 13
One of these flours has the desired quality.
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Aqua-Inject_210x148_GB.indd 1 29.05.2013 12:02:25
FEATURE
5.
6. but much lower dosages are used actually because
of the high prices. We mentioned that the effect
of lipolytic enzymes is comparable to emulsifiers.
Recent studies are focused on producing carboxyl
esteerases that may reduce DATEM usage, or
replace it completely.
Sodium and calcium stearoyl
lactylate (SSL and CSL)
These emulsifiers are formed by the
esterification of stearic acid with lactic acid.
They act like DATEM, with a slightly weaker
effect on dough stability and baking vol-
ume. On the other hand, they are more
effective in preserving the crumb softness.
Furthermore, they are more suitable for
bakery products that require a softer crust.
Other emulsifiers
Other than the ones stated above, there
are many more to be used in high-fiber prod-
ucts, cake bases etc. The distinctive property
among them is the HLB value (Hydophilic-
Lipohilic Balance). This value shows if the
emulsifier displays a more hydrophilic or
lipophilic character. Emulsifiers for high bread
volume yield rather have an HLB of 7 or
higher, while emulsifiers that improve the shelf
life of the crumb softness exert a lower HLB,
probably because they have to be able to
interfere with the non-polar interior of starch
helices. Table 1 provides a list of common
emulsifiers used in baking applications.
Acidifiers and acidity regulators
With germination, high amounts of amy-
lase are formed in grain. This enzyme works
like amylase added to the flour, but has
a stronger impact on lowering the Falling
Number (FN). If there is too much cereal
amylase, the baking properties are negatively
affected and the FN is too low. To restore
good baking properties, the dough may be
acidified by natural lactic acid fermentation,
resulting in a sour dough. This prevents the
cereal enzymes from finding the optimum
conditions and hence their activity decreases.
But the taste and aroma developed during
acidification of the dough may not be well
received by everyone. Moreover, this proc-
ess takes a long time. Other than natural
acidification, agents that are allowed in
foodstuff, like fruit acids, salts of these acids,
carbonates and phosphates may be used. By
careful adjustment of these, the pH range
(acidity) of the dough may be altered to a
level where the enzymes cannot work opti-
mally. Most preferred of these additives are
the ones that keep the pH value at a desired
level regardless of the chemical changes in
the dough, called buffering agents. A typical
dosage is 50-200 grams per 100 kg of flour.
It should be kept in mind that phosphates
and carbonates add to the ash content of
flour. For sprout-damaged wheat, it is advisable
to lower the extraction of enzyme-rich outer
layers of the kernels (that is, to decrease the
milling yield) and produce a whiter flour that
allows addition of ash-increasing improvers.
Bleachers
Even though customers are getting more
and more aware of the fact that darker milled
flours are richer in vitamin and mineral content,
bread with a crumb as white as possible is pre-
ferred in many regions. Bleaching of the carote-
noids which give the flour a dark colour, namely
lutein, can be achieved with oxidative materials.
Soy Flour
The best-known legal material for this applica-
tion is enzyme-active soy flour. A clearly visible
effect can be achieved at dosages around 0.5
percent. There are two types of enzyme-active
soy flour in the market: deoiled and untreated.
The bleaching effect is related to the lipoxygenase
enzyme in soybeans. Deoiled soy flour may have
lost some or all enzyme activity during the proc-
ess and hence may not be suitable for this pur-
pose, but nevertheless there are enzyme-active,
deoiled soy flours available. On the other hand,
untreated soy flour may cause an unwanted bitter
taste because of the enzyme urease.
Because the soy flour’s bleaching effect is
due to an enzymatic reaction, the bleaching
only starts after contact with water, that is,
during dough mixing.
Powerful oxidatives
Benzoyl peroxide, potassium bromate and
their derivatives cause bleaching because of their
powerful oxidative effects. Added at dosages of
5-10 g per 100 kg, the effect of benzoyl perox-
ide starts during storage of flour and the process
is completed in about 1-3 days. These chemicals
pose health risks by undesired residues and
reaction products remaining in the final food or
at least because of their inflammable, fire-accel-
erating or even explosive nature. Furthermore,
their usage in food is not permitted in the EU
and in several other countries.
Other agents
The colour lightening effect on crumb experi-
enced with the usage of ascorbic acid, emulsifiers
and some enzymes is mostly a physical illusion.
Using these improvers, one can have smaller and
more evenly distributed pores which cast less
shadow and therefore the crumb seems whiter.
Using lipases also may contribute to a bleaching
effect provided that there is enough of oxygen in
the dough. The unsaturated fatty acids produced
by lipase are converted to hydroperoxides by the
flour’s own lipoxygenase, and these molecules in
turn bleach carotenoids.
Vital wheat gluten
Vital wheat gluten is produced by separating
the water-insoluble proteins of wheat flour from
the starch and soluble materials by a thorough
washing process with water and drying of the
resulting wet gluten. The material obtained via
this process consists of around 80 percent glu-
ten plus some remaining starch, lipids and non-
starch carbohydrates (Pomeranz, 1988). When
added to the flour, vital wheat gluten increases
the protein strength. This effect is easily detected
with the help of flour analysis equipment like the
Alveograph or the Extensograph.
The properties of gluten added from outside
are different from those of native gluten. The
difference that can be observed by determining
the water absorption and rheological properties,
resulting from partial denaturation of the protein
during the drying process. Because of this, a
proper drying practice is the most important
factor in preserving the function of vital gluten.
Some manufacturers do not worry about keep-
ing the quality of the protein, because vital gluten
is sometimes still considered as a byproduct of
starch production. Using this low quality vital
gluten increases the protein content of the flour,
but does not improve the gluten properties.
The water absorption capacity of added vital
gluten is lower than that of native gluten. A ratio
of 1.3-1.5 parts of water per one part of vital glu-
ten can often be observed, while this ratio goes
up to 2.5-3 parts of water per one part of native
gluten in flour. Also the structure of vital gluten
becomes shorter because of the drying process.
Because of this, softer wheat varieties are more
suitable for producing valuable vital gluten.
The colour of gluten is also an important
criterion in the market. Vital gluten mostly has a
grayish tone that will also contribute to colour of
flour. This is not a desired quality though; bright
white or yellowish tones are preferred in flour
industry. The colour is affected by the wheat
variety, extraction and drying methods.
Services
Mühlenchemie’s mission and practical knowl-
edge lie in selecting and combining the individual
raw materials described. The optimum composi-
tion brings about synergistic effects. Since wheat
qualities fluctuate, Mühlenchemie helps mills to
produce flours with consistent baking qualities.
The samples of flour sent in by the mills are
subjected to a rheological analysis in the compa-
ny, and the results are used to develop specific
compounds for each customer. Baking trials are
then carried out to test the flour improvers for
functionality before they are offered to the mill
as Alphamalt.
Besides customized products, Mühlenchemie
offers whole systems. The EMCEbest WA series
increases the water absorption capacity of
doughs, and thus the yield, and results in a more
succulent crumb and a longer shelf life. The
EMCEgluten Enhancers can save on vital wheat
gluten at 1/10 of its usage level, strengthen weak
flours and make it possible to use composite
flours.
Mühlenchemie offers mills further support in
their daily work in the form of seminars, labora-
tory equipment and technical training courses
and helps with the quality control and improve-
ment of flours on the spot.
More inforMation:
Website: www.muehlenchemie.de
The first part of this article, which dis-
cusses enzymes and flour standardisa-
tion, is in the March/April 2013 issue
of Grain and Feed Milling Technology.
It is also online at www.gfmt.co.uk
Grain&feed millinG technoloGy14 | may - June 2013
FEATURE
7.
8. www.gfmt.co.uk
LINKS
• See the full issue
• Visit the GFMT website
• Contact the GFMT Team
• Subscribe to GFMT
A subscription magazine for the global flour & feed milling industries - first published in 1891
INCORPORATING PORTS, DISTRIBUTION AND FORMULATION
In this issue:
• Additives
for flour
standardisation
Part II:
Additives other than
enzymes
• High efficiency
elevator
buckets:
modern vs
traditional
design
• Feed focus
Poultry
• Assessing
nutritional value
with NIR
May-June2013
• ‘Kill step’
validation of
low-moisture
extrusion
• Adding value to
feed milling
with profit-oriented feed
formulation
• Pest control
across the supply
chain
first published in 1891
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