2009_Book_FoodChemistry

Contents
xxxi
15.3 Cereals – Milling. ....................................... 706
15.3.1 WheatandRye ......................................... 706
15.3.1.1 Storage................................................ 707
15.3.1.2 Milling ................................................ 707
15.3.1.3 Milling Products . ....................................... 708
15.3.2 OtherCereals........................................... 710
15.3.2.1 Corn .................................................. 710
15.3.2.2 HullCereals............................................ 710
15.3.2.2.1 Rice .................................................. 710
15.3.2.2.2 Oats .................................................. 710
15.3.2.2.3 Barley................................................. 711
15.4 Baked Products . . ....................................... 711
15.4.1 RawMaterials .......................................... 711
15.4.1.1 WheatFlour............................................ 711
15.4.1.1.1 ChemicalAssays........................................ 711
15.4.1.1.2 PhysicalAssays......................................... 713
15.4.1.1.3 BakingTests ........................................... 714
15.4.1.2 RyeFlour.............................................. 715
15.4.1.3 Storage................................................ 716
15.4.1.4 Influence of Additives/Minor Ingredients on Baking Properties
ofWheatFlour ......................................... 716
15.4.1.4.1 AscorbicAcid .......................................... 716
15.4.1.4.2 Bromate, Azodicarbonamide . . . ........................... 719
15.4.1.4.3 Lipoxygenase . . . ....................................... 719
15.4.1.4.4 Cysteine............................................... 719
15.4.1.4.5 Proteinases(Peptidases).................................. 720
15.4.1.4.6 Salt ................................................... 721
15.4.1.4.7 Emulsifiers,Shortenings.................................. 721
15.4.1.4.8 α-Amylase............................................. 721
15.4.1.4.9 Milk and Soy Products ................................... 722
15.4.1.5 Influence of Additives on Baking Properties of Rye Flour . . . . . . 722
15.4.1.5.1 PregelatinizedFlour ..................................... 722
15.4.1.5.2 Acids ................................................. 722
15.4.1.6 Dough Leavening Agents . . ............................... 722
15.4.1.6.1 Yeast.................................................. 723
15.4.1.6.2 ChemicalLeaveningAgents .............................. 723
15.4.2 Dough Preparation . . . ................................... 723
15.4.2.1 Addition of Yeast to Wheat Dough . . ....................... 723
15.4.2.1.1 Direct Addition . . ....................................... 723
15.4.2.1.2 Indirect Addition . ....................................... 723
15.4.2.2 Sour Dough Making . . ................................... 724
15.4.2.3 Kneading .............................................. 725
15.4.2.4 Fermentation ........................................... 726
15.4.2.5 Events Involved in Dough Making and Dough Strengthening . . . 726
15.4.2.5.1 Dough Making . . ....................................... 726
15.4.2.5.2 Dough Strengthening . ................................... 730
15.4.3 BakingProcess ......................................... 731
15.4.3.1 Conditions ............................................. 731
15.4.3.2 ChemicalandPhysicalChanges–FormationofCrumb........ 731
15.4.3.3 Aroma ................................................ 734
15.4.3.3.1 WhiteBreadCrust ...................................... 734