Commercial baking

Question

This piglix contains articles or sub-piglix about Commercial baking

Answer 1

Azodicarbonamide

Azodicarbonamide

Azodicarbonamide, or azo(bis)formamide, is a chemical compound with the molecular formula C₂H₄O₂N₄. It is a yellow to orange-red, odorless, crystalline powder.

The principal use of azodicarbonamide is in the production of foamed plastics as a blowing agent. The thermal decomposition of azodicarbonamide results in the evolution of nitrogen, carbon monoxide, carbon dioxide, and ammonia gases, which are trapped in the polymer as bubbles to form a foamed article.

Azodicarbonamide is used in plastics, synthetic leather, and other industries and can be pure or modified. Modification affects the reaction temperatures. Pure azodicarbonamide generally reacts around 200 °C. In the plastic, leather, and other industries, modified azodicarbonamide (average decomposition temperature 170 °C) contains additives that accelerate the reaction or react at lower temperatures.

An example of the use of azodicarbonamide as a blowing agent is found in the manufacture of vinyl (PVC) foam, where it plays a role in the formation of air bubbles by breaking down into gas at high temperature. Vinyl foam is springy and does not slip on smooth surfaces. It is useful for carpet underlay and floor mats. Commercial yoga mats made of vinyl foam have been available since the 1980s; the first mats were cut from carpet underlay.

As a food additive, azodicarbonamide is used as a flour bleaching agent and a dough conditioner. It reacts with moist flour as an oxidizing agent. The main reaction product is biurea, a derivative of urea, which is stable during baking. Secondary reaction products include semicarbazide and ethyl carbamate. It is known by the E number E927. Many restaurants in the US fast food industry removed the additive in response to negative publicity.

In the United States, azodicarbonamide has generally recognized as safe (GRAS) status and is allowed to be added to flour at levels up to 45 ppm. Azodicarbonamide has not been authorized for use in Australia and the European Union as a food additive.

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Answer 2

Chorleywood bread process

The Chorleywood bread process (CBP) is a process of making dough in bread production. The process was developed in 1961 by the British Baking Industries Research Association based at Chorleywood, and in 2009 was used to make 80% of the UK's bread. Compared to the older bulk fermentation process, the CBP is able to use lower protein wheat, and produces bread in a shorter time.

CBP is able to use lower-protein wheat because some protein is lost during bulk fermentation of traditional bread; this does not occur to the same degree in mechanically developed doughs.

The process had an important impact in the United Kingdom, as at the time, few domestic wheat varieties were of sufficient quality to make high quality bread products, and it therefore permitted a much greater proportion of lower-protein domestic wheat to be used in the grist.

The Chorleywood bread process allows the use of lower-protein wheats and reduces processing time, the system being able to produce a loaf of bread from flour to sliced and packaged form in about three-and-a-half hours. This is achieved through the addition of ascorbic acid (Vitamin C), fat, yeast, and intense mechanical working by high-speed mixers. The last requirement means that it is difficult to reproduce CBP in a small-scale kitchen.

The CBP is only a method of producing quick-ripened bread dough. Large-scale bread-making with automated processes pre-dates the CBP by at least a century.

Flour, water, yeast, salt, fat, and, where used, minor ingredients common to many bread-making techniques such as Vitamin C, emulsifiers and enzymes are mechanically mixed for about three minutes.

The high-shear mixing generates high temperatures in the dough, which is cooled in some advanced mixers using a cooling jacket. Chilled water or ice may also be used to counteract the temperature rise during high-speed mixing. Air pressure in the mixer headspace can be controlled to keep gas bubbles at the desired size and number. Typical operating regimes are pressure followed by vacuum, and atmospheric followed by vacuum. The pressure control during mixing affects the fineness of crumb texture in the finished bread.

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Answer 3

DATEM

DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to create a strong gluten network in dough. It is added to crusty breads, such as rye to impart a springy, chewy texture, as well as in the production of biscuits, coffee whiteners, salsa con queso, ice cream, and salad dressings.

Although the exact mechanism is not well understood, DATEM appears to interact with the hydrophobic parts of gluten, helping its proteins unfold and form cross-linked structures. DATEM is composed of mixed esters of glycerin in which one or more of the hydroxyl groups of glycerin has been esterified by diacetyl tartaric acid and by fatty acids. The ingredient is prepared by the reaction of diacetyl tartaric anhydride with mono- and diglycerides that are derived from edible sources. The major components are a glycerol molecule with a stearic acid residue, a diacetyltartaric acid residue and a free secondary hydroxyl group.

Unlike other commercially used dough emulsifiers, DATEM does not form starch complexes. Its main function is as a strengthener. Typically DATEM is 0.375 to 0.5% of the total flour weight in most commercial baking.

DATEM is derived from tartaric acid and monoglycerides and diglycerides.

In the United States, DATEM is generally recognized as safe by the Food and Drug Administration (FDA) as specified in the Code of Federal Regulations (21CFR184.1101).

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Answer 4

Leavening agent

A leaven /ˈlɛvən/, often called a leavening agent /ˈlɛvənɪŋ/ (and also known as a raising agent), is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens. An alternative or supplement to leavening agents is a mechanical action by which air is incorporated. Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen, or another.

When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum). Then the starch gelatinizes and sets, leaving gas bubbles that remain.

Chemical leavens are mixtures or compounds that release gases when they react with each other, with moisture, or with heat. Most are based on a combination of acid (usually a low molecular weight organic acid) and a salt of bicarbonate (HCO₃^−). After they act, these compounds leave behind a chemical salt. Chemical leavens are used in quick breads and cakes, as well as cookies and numerous other applications where a long biological fermentation is impractical or undesirable.

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