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Frequently Asked Questions - IngredientsWhat is the difference between unsulphured molasses and other molasses types? Unsulphured molasses is the whole juice of fully matured sugar cane that has been clarified and evaporated to a heavier consistency. This product, which is produced in the West Indies, is characterized by a light clear color, delicate flavor, and is generally sweeter than other grades since none of the sugar has been removed. Because of the processing methods it is not necessary to bleach this molasses with sulfur dioxide to obtain a light color. Other grades of molasses are treated with sulfur dioxide and, depending on the grade, have various amounts of sugar removed during processing. What is the purpose of using malt syrups in lean formula hearth bread and what type malts are used? Non-diastatic malt is primarily used to add flavor and color to the crust but will also add to the food supply for the yeast. Diastatic malt will do the same as non-diastatic malt and, in addition, supplies amylase enzymes. The amylase enzymes convert starches to maltose sugars and will also increase softness in the dough, exhibiting greater pan flow characteristics. Non-diastatic malt syrup (or dried powder form) is the form generally used in hearth bread. Why is "high heat" nonfat dry milk the type to be used in yeast raised bakery foods? The decreased volume and slack dough obtained with low heat milk is similar to the action obtained when adding excessive amounts of the reducing agent cysteine. It is thought that the dough softening action is caused by the sulfhydryl groups of cysteine and that during heat treatment, these groups are either oxidized or otherwise modified. Additional work has shown that the dough softening ingredient is present in the milk serum protein which makes up about 7.5% of the nonfat dry milk. The denaturization of these serum proteins is believed the main reaction involved in eliminating the undesirable effect. High heat treatment corrects these conditions. What is the importance of damaged and undamaged starch in bread flour? During milling of wheat into flour for bread, a small percentage (5- 7 %) of the starch granules are damaged (ruptured). The undamaged starch has a low absorption capability, about 0.4 of its weight in water. These intact starch granules are less susceptible to action of the amylase enzyme. On the other hand, damaged starch granules have a greater affinity for water, absorbing more than twice their weight in water. The damaged granules are readily available to amylase enzyme attack, which will increase food supply to the yeast, accelerating fermentation. If an increase in starch damage occurs, an increase in dough absorption will be observed and adjusted for at the mixer to obtain proper dough handling. A faster rate of fermentation, possible weakness in sidewall strength and gumminess of crumb may accompany higher dam- aged starch levels in the flour. What conversion factors are recommended for converting liquid eggs to the dry counter-part? The approximate water contents of whole eggs, yolks, and whites are 74%, 50%, and 88%) respectively. The following chart indicates the approximate portions of the egg product and water for replacing liquid eggs with their dried counter-parts. RECONSTITUTION OF DRIED EGGS Whole Egg Solids Yolk Solids White Solids Are cane sugar and beet sugar interchangeable in icing and glaze formulas with no loss in quality or shelf life? These ingredients should be interchangeable with no difference in quality. An important point to remember in interchanging these ingredients is the particle size if some of the sugar is not dissolved in making the product. Differences in particle size could produce variations in mouth feel. What are recommended storage temperatures for the various corn syrups? Recommended storage temperatures for syrups are: 62 DE corn syrup, 110°F All of these temperatures are minimum storage temperatures. It should be noted that all corn syrups tend to darken if stored for longer periods of time under high temperature conditions. What is the difference between 50, 100, and 200 grain vinegar? How much is suggested for use in white pan bread to reduce mold growth? The grain strength of vinegar indicates the acetic acid content. The grain strength is ten times the acetic acid content, so 50 grain vinegar is 5% acetic acid, 100 grain is 10% acetic acid, and 200 grain is 20 % acetic acid. Usage depends on the amount of acidity desired in the dough and the finished bakery food, and 0.5 to 1.0% of 100 grain vinegar (flour weight basis) is a normal range. What is "CMC?" Does it have cake application? "CMC", generally classified as a gum stabilizer, is the sodium salt of carboxymethylcellulose. CMC has been used for years in box cake mixes for retail sale to develop viscosity rapidly in the batter, and to produce a cake with a moist texture. Some applications have been developed in bakery type cakes. General usage levels range from 0.125% to 0.375%, flour basis, with an increase in water of 30 to 50 ounces for each ounce of CMC. The CMC must be blended with the flour or sugar to prevent lumping since it is a water grabber.
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