Benders'dictionary of nutrition and food technology

for produce of other EU countries providing it meets therequired standards.Brix A table of specific gravity based on the balling tables, calculatedin grams of cane sugar in 100 g of solution at 20 °C;degree Brix = percentage sugar. It is used to refer to the concentrationof sugar syrups used in canned fruits.broasting A cooking method in which the food is deep friedunder pressure, which is quicker than without pressure, and thefood absorbs less fat.broccoli, Chinese (Chinese kale) Brassica oleracea var.alboglabra; similar to calabrese and sprouting broccoli.broccoli, sprouting Member of the cabbage family, Brassica oleraceaitalica group with purple and white clusters of flower buds(which turn green when boiled) with smaller heads than calabrese(broccoli = little shoots, It). Originally known in Franceas Italian asparagus (17th century).Composition/100 g: (edible portion 61%) water 89.3 g, 142 kJ(34 kcal), protein 2.8 g, fat 0.4 g, carbohydrate 6.6 g (1.7 g sugars),fibre 2.6g, ash 0.9g, Ca 47mg, Fe 0.7mg, Mg 21mg, P 66mg, K316 mg, Na 33 mg, Zn 0.4 mg, Mn 0.2 mg, Se 2.5 µg, vitamin A33µg RE (2100µg carotenoids), E 0.8 mg, K 102 mg, B 1 0.07 mg,B 2 0.12 mg, niacin 0.6 mg, B 6 0.17 mg, folate 63 µg, pantothenate0.6 mg, C 89 mg. An 85 g serving is a good source of folate, a richsource of vitamin C.broiling Cooking by direct heat over a flame, as in a barbecue;American term for grilling. Pan broiling is cooking through hotdry metal over direct heat.bromatology The science of foods; from the Greek broma, food.bromelains Enzymes (EC 3.4.22.32 and 33) in the pineapple andrelated bromelids, which hydrolyse proteins. They are availableas by-products from commercial pineapple production, usuallyfrom the stems, and are used to tenderise meat, treat sausagecasings and chillproof beer.See also tenderisers.brominated oils Oils from a variety of sources, including peachand apricot kernels, olive and soya oils which have been reactedwith bromine to add across the carbon–carbon double bonds.They are used to help stabilise emulsions of flavouring substancesin soft drinks. Also known as weighting oils.bronze diabetes See haemochromatosis.brose A Scottish dish made by pouring boiling water on tooatmeal or barley meal; fish, meat and vegetables may be added.brown colours Three brown colours are used in foods: brown FK(E-154), synthetic, which is used to colour kippers; chocolatebrown HT (E-155), synthetic; and caramel (E-150).77