Baking & Snack - May 2004 - 156

EDITORIAL INDEX
Reaction rates, leavening acids, p.128
-, Food Ingredient Solutions, p.64
Reagents, for starch manufacture, p.138
Receiving raw materials, p.96
Red dog, flour, p.113
Red wheat, flour, specs, p.113
Reference Daily Intakes (RDIs), for
labeling, p.132
Refractometer, lab use, p.125
Refrigerant Use Bakery Order, p.53
Refrigerants for bakery use, p.53
Refrigerated doughs leavening, p.128
Reim-Brockman, Elizabeth, Sara Lee
Bakery Group R&D, p.30
Reinventing bread, p.13
Relative humidity, how to calculate, p.129
Replacement refrigerants, p.53
Replacers, carbohydrate, p.140
-, egg yolk, p.90
-, fat, p.106
Resistant starch as dietary fiber, p.108
Retrogradation, starch, theories, p.138
Riboflavin, DRV and RDI, p.132
Rice, p.111
-, weight per bushel conversion,
p.122
-, weights and measures, p.131
Rock salt, grades and properties, p.134
Roll-in fats, solid fat index and
melting points, p.105
Rye bran, p.78
Rye flour, composition, p.110
-, types, p.111
Rye, proximate analysis, p.78
Rye, weight per bushel conversion, p.122
Saccharin, p.50, p.142
Saccharomyces yeasts, p.144
Safety, food, GMPs, p.134
Safflower oil, p.100
Salatrim as fat replacers, p.106
Salinity, of water, effect on dough, p.143
Salt, grades and properties, p.134
-, proximate analysis, p.78
Sanding sugar, granulation, p.141
Sara Lee Bakery Group, R&D Group, p.30
Screws, in dividers, p.98
Selenium, DRV and RDI, p.132
SFI/C, Solid Fat Index/Content,
definition, p.105
Short flour, wheat, p.113
Short patent flour, wheat, p.113
Short ton to cwt, cereal grain,
conversions, p.122
Shortening, cis and trans isomers, p.102
-, ingredients, dry solids
values, p.90
-, low-trans and trans-free, p.102
-, proximate analysis, p.78
-, solid fat index and melting
points, p.105
-, weights and measures, p.131
Shorts, wheat, p.113
Sifters, p.96
Silicone glazes, pan, p.37
Silos, p.96
Skim milk, composition, p.86
SMG (succinylated monoglyceride),
HLB balance, p.92
Sodium alginate, viscosity, p.124
Sodium benzoate, as mold
inhibitor, p.74, p.76
Sodium bicarbonate, granulations, p.128
Sodium chloride (see "Salt")
Sodium metabisulfite, as mix time
reducer, p.74, p.76
Sodium, definition of proximate
analysis, p.77
-, DRV and RDI, p.132
-, in baking ingredients, p.78

Sodium stearoly lactylate, HLB
balance, p.92
Soft red winter (SRW) flour,
definition, p.113
-, specs, p.113
Soft wheat flour, specs, p.113
Softeners, crumb, FDA-permitted, p.76
-, Canada-permitted, p.74
Solid Fat Index/Content, SFI/C,
definition, p.105
Solids values, sweeteners, p.141
Solids, in sweeteners, p.141
-, values, p.90
Solubility, of sweeteners, p.141
Solutions Sampling, Food
Ingredient Solutions, p.71
Sorbate, potassium, as oxidizing agent,
p.74, p.76
Sorbic acid, as mold inhibitor, p.74, p.76
Sorbitan monostearate, HLB balance, p.92
Sorbitol, p.49, p.140
Sorghum, weight per bushel
conversion p.122
Sosland Publishing Co., p.9
Sourdough yeasts, bacteria, p.144
Soy, p.136
-, trans-free shortenings, p.102
Soy concentrates, p.136
Soy flour, enzyme-active, full-fat,
lecthinated, p.136
-, types, p.111
Soy meal, composition, p.136
Soy products, applications, composition,
nutrition, p.136
-, bakery applications, p.136
-, composition, p.136
Soy protein in bread, p.18
Soy protein concentrate, p.136
Soy protein processing, p.136
Soybean oil, fat acid profile, p.105
Soybeans, composition, p.136
-, weight per bushel
conversion, p.122
Specific gravity, calculation and
definition, p.80
Spelt flour, types, p.111
Spices, weights and measures, p.131
Sponge-and-dough, formulation
trends, p.80
Spring wheat flour, specs, p.113
SRW (soft red winter) flour,
definition, p.113
-, specs, p.113
Stability of enzymes, p.92
Standards of Identity, white
chocolate, p.84
Stanley, Ron, Sara Lee Bakery
Group R&D, p.30
Starch, action of amylase, p.94
-, as fat replacers, p.106
-, definitions, gelatinization
temperatures, sources and
styles, p.138
-, effect on absorption, p.110
-, enzymes acting on, p.92, p.93
-, resistant starch, as fiber, p.108
-, retrogradation, theories, p.138
-, solubilization temperatures,
p.124
State requirements for enrichment, p.132
Steamed grains, p.111
Stearoyl lactylate, HLB balance and
functionality, p.92
Storage and handling, chocolate, p.82
-, compound coatings, p.84
-, yeast, p.144
Straight flour, wheat, p.113
-, grades, p.110
Structure, wheat kernel, p.118

156 / BAKERS PRODUCTION MANUAL / May 2004

Substitution ratios, eggs, p.90
Succinylated monoglyceride, HLB
balance, p.92
Sucralose, p.50, p.142
Sucrose polyester, HLB balance and
functionality, p.92
Sucrose distearate, HLB balance, p.92
Sucrose monostearate, HLB
balance, p.92
Sugar, analytical methods, p.125
-, blends, composition, p.141
-, densities, p.88
-, granulation, p.141
-, pH values, p.133
-, weights and measures, p.131
Sugar alcohols (polyols), p.140
Sugar substitutes, p.140
Sugars, specialty, definitions, p.141
Sunflower, p.111
Sunflower oil, p.100
-, fat acid profile, p.105
-, trans-free shortenings, p.102
Supplementation, of flour with
gluten, p.122
Surfactants, FDA-permitted, p.76
-, Canada-permitted, p.74
-, HLB balance and functionality,
p.92
Sweet dough, troubleshooting, p.140
Sweeteners, composition, p.141
-, dry solids values, p.90
-, high-intensity, p.142
-, noncaloric, p.142
-, proximate analysis, p.78
Syrups, corn, dry solids values, p.90
-, densities, p.88
-, weights and measures, p.131
Tagatose, p.49, p.140
Tallow, composition, p.100
Technical meetings, p.163
Tannins, wheat, p.113
Temperature calculation, batter and
dough, p.88
Temperature, conversion factors, p.130
-, proofing, p.99
-, solubility of sweeteners, p.141
Texture monitoring system, online, p.41
Texture, in ESL bread, p.18
Theories, starch retrogradation, p.138
Thiamin, DRV and RDI, p.132
Titration, lab use, p.125
Tolerable upper intake levels, p.132
Tonne to cwt, cereal grain,
conversions, p.122
Tortilla doughs, p.45
Torulopsis yeasts, p.144
Trans and cis isomers, p.102
Trans fat, labeling, p.77
Trans-free shortenings, p.102
Trehalose, p.50, p.140
Trends, in white pan bread
formulation, p.80
Triglycerol monostearate, HLB
balance, p.92
Triticum (wheat), p.113
Troubleshooting, frying fats, p.104
-, sweet dough, p.140
-, water hardness and pH, p.143
Typical specs, wheat flour, p.113
Unmodified starch, definition, p.138
US bushel, conversions, p.122
US RDAs, replaced by DVs, p.132
US sieve ratings, sugars, p.141
UL (tolerable upper intake levels), p.132
Vacuum granulated salt, grades and
properties, p.134
Values, leavening balance, equivalence
and neutralizing, p.128
Vanilla, Food Ingredient Solutions, p.58

Variety bread, absorption, p.110
Variety flours and grains, p.111
Vegetable oils, fat acid profile, p.105
-, specialty, p.100
Vernald, Elmer, Sara Lee Bakery Group
R&D, p.30
Vinegar, pH values, p.133
Viscometers, lab use, p.125
Viscosity, gums, p.124
Vital wheat gluten, p.122
Vitamin A, DRV and RDI, p.132
Vitamin B6, DRV and RDI, p.132
Vitamin B12, DRV and RDI, p.132
Vitamin C (ascorbic acid), as approved
oxidizer, p.133
-, DRV and RDI, p.132
-, as oxidizing agent, p.74, p.76
Vitamin D, DRV and RDI, p.132
Vitamin E, DRV and RDI, p.132
Vitamins, in enriched and whole-wheat
flour, p.111
-, in flour, p.113
-, in wheat, p.113
Volume, conversion factors, p.130
-, water, p.142
Volumeter, lab use, p.125
Water evaporation during baking, p.99
Water absorption, influences in
dough, p.110
Water, adjustments, for pH and
hardness, p.143
-, densities, p.88, p.142
-, effect of hardness, salinity
on dough, p.143
-, in baking ingredients, p.78
-, ingredient, as ice p.143
-, pH values, p.133
Weight loss in ovens, p.99
Weight, conversion factors, p.130
-, water, p.142
Weights and measures, of ingredients,
p.131
Wet bulb/dry bulb settings, p.129
Wheat, flour, p.113
-, flour, composition, p.110, p.115
-, structure of kernel, p.118
-, proximate analysis, p.78
-, weight per bushel conversion,
p.122
Wheat kernel, structure, p.118
Whey, p.88
Whey and whey protein concentrate,
composition, p.86
White chocolate, Standards of
Identity, p.84
White pan bread, formulation
trends, p.80
Whole grains and bread, p.16
Whole milk, composition, p.86
Whole-wheat flour, types, p.110
-, vitamins, p.111
Winchester bushel, conversions, p.122
Winter wheat flour, specs, p.113
Wise, Spencer, Sara Lee Bakery Group
R&D, front cover, p.30
Xanthan, applications, p.124
-, solubilization, viscosity, p.124
Xylans, wheat fiber, p.113
Xylitol, p.49, p.140
Yeast, densities, p.88
-, dormancy, p.120
-, handling characteristics, p.144
-, pH values, p.133
-, storage and handling, p.144
-, styles, p.143
Zinc, DRV and RDI, p.132
Zones in ovens, p.99
Z-Trim as fat replacers, p.106
Baking & Snack - May 2004

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