Benders'dictionary of nutrition and food technology

47badderlocks Edible seaweed (Alaria esculenta) found on northernBritish coasts and around Faroe Islands. Known as honeywarein Scotland.bagasse The residue from sugar-cane milling, consisting of thecrushed stalks from which the juice has been expressed; itconsists of 50% cellulose, 25% hemicelluloses and 25%lignin. It is used as a fuel, for cattle feed and in the manufactureof paper and fibre board. The name is sometimes also appliedto the residues of other plants, such as sugar beet, which issometimes incorporated into foods as a source of dietaryfibre.bagel A circular bread roll with a hole in the middle, made fromfermented wheat flour dough with egg, which is boiled beforebeing baked. Traditionally a Jewish specialty.bagoong Philippines; salted paste made from shrimps and smallfish.baguette A French bread, a long thin loaf about 60 cm long,weighing 250 g, with a crisp crust.bain marie A double saucepan named after the medievalalchemist Maria de Cleofa.bajoa See millet.baked apple berry See cloudberry.baker’s cheese See cottage cheese.baker’s yeast glycan Dried cell walls of yeast, Saccharomycescerevisiae, used as an emulsifier and thickener.baking additives Materials added to flour products for a varietyof purposes, including bleaching the flour, ageing, slowing therate of staling and improving the texture of the finished product.baking blind A pastry case for a tart or flan, baked empty andthen filled.baking powder A mixture that liberates carbon dioxide whenmoistened and heated. The source of carbon dioxide is sodiumbicarbonate, and an acid is required. This may be cream oftartar (in fast-acting baking powders which liberate carbondioxide in the dough before heating) or calcium acid phosphate,sodium pyrophosphate or sodium aluminium sulphate (in slowactingpowders, which liberate most of the carbon dioxide duringheating).Legally, baking powder must contain not less than 8% available,and not more than 1.5% residual, carbon dioxide.Golden raising powder is similar, but is coloured yellow (formerlyknown as egg substitute), and must contain not less than6% available, and not more than 1.5% residual, carbon dioxide.baking soda See sodium bicarbonate.