Baking & Snack - May 2004 - 154

EDITORIAL INDEX
-, proximate analysis, p.78
-, weights and measures, p.131
Dairy proteins, p.86
Dampers, oven, p.99
DATEM (diacetyl tartaric esters of
monoglyceride), FDA-permitted, p.76
-, Canada-permitted, p.74
-, EU-permitted, p.92
-, HLB balance, p.92
Dates, composition, p.122
Defatted soy flour, p.136
Deficiency diseases, p.113
Densities, ingredient, p.88
Desiccators, lab use, p.125
Development, peak, p.126
Dextrins, as fat replacers, p.106
Dextrose, composition, p.141
Diacetyl tartaric esters of monoglyceride
(DATEM), FDA-permitted, p.76
-, Canada-permitted, p.74
-, EU-permitted, p.92
-, HLB balance, p.92
Diactyl, Food Ingredient Solutions, p.58
Dietary fiber, p.108
-, and bread, p.16
Diglycerides, FDA-permitted, p.76
-, Canada-permitted, p.74
-, EU-permitted, p.92
Dimensions, analytical methods, p.126
Dividers, extrusion, p.98
Dough conditioners, FDA-permitted, p.76
-, Canada-permitted, p.74
Dough dividing, extrusion method, p.98
Dough machining, effect of
soy proteins, p.136
Dough, heating in ovens, p.99
-, mixing and development, p.99
-, temperature calculation, p.88
Dried fruits, composition, p.122
DRVs, for labeling, p.132
Dry bulb/wet bulb settings, p.129
Dry ingredients, automation, p.96
Dry masa, p.45
Dry milks, composition, p.86
Dry solids, values, p.90
Dry yeast, p.143
-, composition, p.144
-, handling and performance, p.144
Durum wheat, p.113
DVs, for labeling, p.132
Editorial, p.9
Egg ingredients, soy replacement, p.136
Egg yolk, composition and profile, p.90
-, replacers, p.90
Eggs, sizes and conversions, p.90
-, pH values, p.133
-, proximate analysis, p.78
-, weights and measures, p.131
Emulsifiers, as fat replacers, p.106
-, Canada-permitted, p.74, p.92
-, EU-permitted, p.92
-, FDA-permitted, p.76, p.92
-, lecithin, p.129
-, proximate analysis, p.78
Endosperm, wheat, p.113
Energy, conversion factors, p.130
English to metric, p.130
Enriched flour, vitamins, p.111
Enriched grains, news, p.146
Enrichment, calcium sources, p.81
-, folic acid, p.132
-, standards, flour and bread, p.111
-, state requirements, p.132
-, wheat and flour, p.113
Environmental Protection Agency
(EPA), p.53
Enzyme-active soy flour, p.136
Enzymes, action on starch, p.92
-, action on wheat fibers, p.113
-, baking activity, p.93

-, heat stability, p.92, p.94
EPA (Environmental Protection
Agency), p.53
Equation, batter temperature, cake
and bread, p.88
-, dry solids values, p.90
-, leavening balance, p.128
-, of specific gravity, p.80
Equivalence value (EV), leavening
acids, p.128
-, Food Ingredient Solutions, p.66
Equivalents, bushels to pounds, p.111
-, flour, p.111
Erythritol, p.49, p.140
ESL (extended shelf life) bread,
p.13, p.18
Essential fatty acids, definition, p.105
EU status, of emulsifiers, p.92
Evaporation of water, p.99
Extended shelf life (ESL) bread,
p.13, p.18
Extra short patent flour, wheat, p.113
Extrusion dividers, p.98
Factors, conversion, English to
metric, p.130
-, yeast styles, p.143
Fancy clear flour, wheat, p.113
Fancy patent flour, wheat, p.113
Farinograph, p.126
Fat, analytical methods, p.125, p.126
-, as fat replacers, p.106
-, definition of proximate
analysis, p.77
-, DRV and RDI, p.132
-, in bakers yeast, p.144
-, in baking ingredients, p.78
-, in bread, p.13
-, in dairy ingredients, p.86
-, in various flour types, p.110
-, low-trans and trans-free, p.102
Fat replacers, p.106
Fats and oils, composition, p.105
Fatty acid nomenclature, definition, p.105
Fatty acids,
-, in fats and oils, p.100
FDA, labeling news, p.146
FDA status, of additives, p.76
-, of carbohydrate replacers, p.140
-, of emulsifiers and surfactants,
p.76, p.92
-, of high-intensity sweeteners, p.142
Fellows, John, Sara Lee Bakery
Group R&D, front cover, p.30
Fermentation, trends for white
pan bread, p.80
Fiber, as fat replacers, p.106
-, common dietary and
functional, p.108
-, definition of proximate
analysis, p.77
-, DRV and RDI, p.132
-, in baking ingredients, p.78
-, in various flour types, p.110
-, proximate analysis, p.78
-, wheat, p.113
Figs, composition, p.122
Filtering, frying fats, p.104
Filtration, lab use, p.125
Fine granulated sugar, granulation, p.141
First patent flour, wheat, p.113
Fish oil, composition, p.100
Flavors, weights and measures, p.131
Flax, p.111
"Flour weight" basis, of formulas, p.119
Flour, analytical methods, p.126
-, components, effect on
absorption, p.110
-, composition, p.110, p.115
-, cooling, p.96
-, definitions of types, p.113

154 / BAKERS PRODUCTION MANUAL / May 2004

-, densities, p.88
-, dry solids values, p.90
-, equivalents, milling
extraction, p.111
-, pH values, p.133
-, proximate analysis, p.78
-, quality analysis, p.126
-, specs, wheat, p.113
-, weights and measures, p.131
-, wheat, p.113
Fluid milk, composition, p.86
Folate (folic acid, folacin), requirements,
p.132 -, DRV and RDI, p.132
Folacin (folic acid, folate),
requirements, p.132
Fondant sugar, definition, p.141
Food safety, GMPs, p.134
Formula "percent," p.119
Formula, frozen dough, p.120
Freezing and thawing characteristics,
bake foods and frozen doughs, p.120
Fresh fruits, composition, p.122
Fresh yeast, p.143
-, composition, p.144
-, handling and performance, p.144
Friction factor calculation, p.88
Frozen dough, absorption, p.120
-, formula and troubleshooting, p.120
-, freezing and thawing
characteristics, p.120
Fruit fiber, proximate analysis, p.78
-, weights and measures, p.131
Fruits, composition, p.122
-, pH values, p.133
Frying fats, solid fat index and melting
points, p.105
-, troubleshooting, p.104
Frying, temperature control, p.104
Full-fat soy flour, p.136
Functional ingredients, dry solids
values, p.90
Garlow, Charlie, EPA Air Enforcement
Division, p.53
Gas production, analytical methods, p.126
Gassing power, of yeast, p.144
Gelatin, solubilization temperatures, p.124
Gelatinization action in ovens, p.99
Generally recognized as safe,
definition, p.134
Germ, wheat, p.113, p.113
Giesecke, Anne, Ph.D., American
Bakers Association, p.54
Glucans, as dietary fiber, p.108
Glucose oxidase, activity and
applications, p.93
Gluten supplementation, p.122
Gluten, p.122
-, action of protease, p.94
-, effect of soy proteins, p.136
-, enzymes acting on, p.93
Gluten, vital wheat, p.122
Gluten supplementation, p.122
Glycemic index, in bread, p.14
Glycerol monostearate, HLB balance, p.92
GMS (glycerol monostearate), HLB
balance, p.92
Good manufacturing practices (GMPs),
definition, p.134
Grainer flake salt, grades and
properties, p.134
Grains, cereal, densities, p.88
-, nutrition news, p.146
-, variety, p.111
-, weight and volume conversions,
p.122
GRAS (generally recognized as safe),
definition, p.134
-, additives, p.76
Gravity, specific, calculation and
definition, p.80

Guar, applications, p.124
-, solubilization, viscosity, p.124
Gum arabic, viscosity, p.124
Gums, as fat replacers, p.106
-, enzymes acting on, p.93
-, proximate analysis, p.78
-, use in bakery applications, p.124
Hall, Matt, Sara Lee Bakery Group
R&D, p.30
Handling and storage, yeast, p.144
Hansenula yeasts, p.144
Hard red spring (HRS) flour, definition, p.113
-, specs, p.113
Hard red winter (HRW) flour, definition,
p.113
-, specs, p.113
Hard wheat flour, specs, p.113
Hardness, water, adjustments, p.143
HCFC (hydrochlorofluorocarbon), p.53
Heat flow in ovens, p.99
Heat stability, enzymes, p.92, p.94
Heating of dough, p.99
Hemicellulsoe, wheat fiber, p.113
Heterofermentative bacteria, p.144
High-fructose corn syrup (HFCS),
composition, p.141
High-gluten flour, definition, p.113
-, specs, p.113
High-heat nonfat dry milk, p.86
High-intensity sweeteners, p.49
-, characteristics, FDA status, p.142
High-oleic oil, fat acid profile, p.105
High-protein bread, p.13
HLB (hydrophilic/lipophilic balance), p.92
Homofermative bacteria, p.144
HRS (hard red spring) flour, definition, p.113
-, specs, p.113
HRW (hard red winter) flour,
definition, p.113
-, specs, p.113
HSH (hydrolyzed starch hydrolysate), p.49
Humidity, relative, p.129
Hundredweight (cwt) to bushels, cereal
grains, conversions, p.122
Hydrochlorofluorocarbon (HCFC), p.53
Hydrogenated glucose syrups,
characteristics, p.140
Hydrogenated starch hydrolysate (HSH),
p.140
Hydrogenation, definition, p.105
Hydrolyzed starch hydrolysate (HSH),
p.49
Hydrophilic/lipophilic balance (HLB),
p.92
Ice, densities, p.88
-, ingredient water table, p.143
Ichia yeasts, p.144
Icing sugar, definition, p.141
Imperial bushel, conversions, p.122
Ingredient automation, p.96
Ingredient densities, p.88
Ingredient news, p.147, p.148
-, Food Ingredient Solutions, p.71
Ingredient water, ice table, p.143
Ingredient receiving, p.96
Ingredients, dry solids values, p.90
-, proximate analysis, p.78
Instant active dry yeast, composition,
p.144
-, handling and performance,
p.144
Instant starch, definition, p.138
Instruments, bakery laboratory, p.125
-, online systems, p.41
Inulin, as dietary fiber, p.108
-, as fat replacers, p.106
Invert sugar, composition, p.141
Iodate, oxidizing agent, p.74, p.76
Iodine value, definition, p.100



Baking & Snack - May 2004

Table of Contents for the Digital Edition of Baking & Snack - May 2004

Contents
Baking & Snack - May 2004 - 1
Baking & Snack - May 2004 - 2
Baking & Snack - May 2004 - 3
Baking & Snack - May 2004 - Contents
Baking & Snack - May 2004 - 5
Baking & Snack - May 2004 - 6
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