The chemistry and technology of bread baking

Hoffman, Charles S.; Dalby, Gaston

doi:10.1021/ed018p466

Cited by 3 publications

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“…The course syllabus includes a list of suggested scholarly references for the summaries to communicate to the students the academic rigor expected of the sources they cite. In addition, this Journal has published several articles that provide background on the fermentation chemistry of bread, chocolate, cheese, vegetables, and wine. , Beyond fermentation of food and drink, fermentation has also been related to pharmaceuticals and wood products. − These sources range from those with no structures or chemical reactions, suitable for first year students or nonmajors, to those appropriate for upper level chemistry majors.…”

Section: Course Detailsmentioning

confidence: 99%

Fermentation Chemistry: A Study Abroad Course

Carpenter

Beck

2020

J. Chem. Educ.

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Study abroad experiences, relatively rare in chemistry programs and encouraged by the American Chemical Society, are a way to advance the cultural competence of students. We describe a study abroad experience that includes an upper level chemistry course on fermentation. Many articles have described the integration of fermentation into lecture and lab classes, providing instructors with resources for course development. The described course demonstrates several novel features: a model for the development of a study abroad experience, a strategy for increasing student enrollment, and a mechanism to ensure student engagement with the fermentation content before and during the study abroad trip.

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Section: Course Detailsmentioning

confidence: 99%

Fermentation Chemistry: A Study Abroad Course

Carpenter

Beck

2020

J. Chem. Educ.

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“…La perte de thiamine au cours de la cuisson a été particulièrement étudiée : elle est importante aux faibles humidités (Mossman et al, 1973) et se développe considérablement dans les pH neutres et alcalins (Adrian et al, 1987). Lors de la cuisson, la perte moyenne de vitamine B1 se situe entre 10 et 20 % (Hoffman et al, 1940 ;Hermann et al, 1966) mais une récente étude montre que les pertes en thiamine peuvent atteindre 48 % de la teneur initiale du produit en cette vitamine si on considère les étapes de panification à la levure et la cuisson (Batifoulier et al, 2005). Le pain étant une source intéressante de vitamine B1, il convient de vérifier que les procédés de fabrication et de stockage à froid étudiés n'entraînent pas de perte de cette vitamine.…”

Section: Perte Ou Dégradation De Composés Indispensablesunclassified

Influence du procédé de fabrication sur la qualité nutritionnelle du pain de campagne

Lecerf¹

2008

Sci. Aliments

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Effect of bread making process on nutritional quality of campagne bread.Because of organization concerns and because it saves time, deep freezing was recently integrated into the bread making process. However, its impact is still not enough known, in particular at the nutritional level.The influence of the manufacturing process of "campagne" breads was studied by comparing the nutritional quality of breads made via three processes: a traditional way without any deep freezing and two industrial processes ("pre-cooked" and "pre-proofed") including deep freezing steps. For that, 12 criterions were analyzed: carbohydrates, lipids, proteins, energy, ashes, moisture, total sugar, lysine content, vitamin B1, resistant starch, acrylamide, and hydroperoxydes. The study of cold storage (deep freezing at -18 °C) for the "pre-cooked" and "pre-proofed" breads also revealed that there was not any nutritional consequence on the analyzed parameters levels. Only the resistant starch of the "pre-cooked" breads shows higher contents than the "pre-proofed" breads, without any significant difference with the traditional manufacturing process.

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“…• the action of yeast • the heat decomposition of substances yielding carbon dioxide • acid action of soda Yeasts are single-celled fungi that help convert sugars in the bread mix into two main products, alcohol and carbon dioxide. 3 Evidence reveals the origins of bread from 14,400 years ago in northeastern Jordan. 1 Substances in the second and the third groups are also widely used in the food industry.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Sodium hydrogen carbonate (sodium bicarbonate, baking soda, NaHCO 3 ) is one of the most important compounds of sodium. 4−6 Sodium hydrogen carbonate reacts with acetic acid (the acidic component of vinegar), producing sodium acetate, water, and carbon dioxide: 4−9 NaHCO (s) CH COOH(aq) CH COONa(aq) H O(l) CO (g) 3 3…”

Section: ■ Introductionmentioning

confidence: 99%

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Leavening Agents: The Chemistry of Baking Discovered with a Computer-Based Learning

Babinčáková

2020

J. Chem. Educ.

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Knowing the volume of evolved gases is helpful to select an optimal leavening agent for a particular application. The comparison of leavening agents, their reactions through the baking process in the modern and attractive way, is presented here. A gas pressure sensor probe was used to monitor the pressure change due to the carbon dioxide produced in the decomposition as a function of time. The experiment is simple to set up, uses nonhazardous materials, and provides students with an opportunity to engage with commonly used household products. It was conducted by over 200 high school students. Both students and teachers found the activity interesting. Students’ engagement was increased by seeing the real-world application of this activity. Most students and teachers recommended this activity to be part of the laboratory practices.

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The chemistry and technology of bread baking

Cited by 3 publications

References 0 publications

Fermentation Chemistry: A Study Abroad Course

Fermentation Chemistry: A Study Abroad Course

Influence du procédé de fabrication sur la qualité nutritionnelle du pain de campagne

Leavening Agents: The Chemistry of Baking Discovered with a Computer-Based Learning

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