Chemistry Reference
In-Depth Information
containsBvitamins.Molassesdoesnotcontainfatoriber.Beingafoodcomponentofplantorigin,
italsodoesnotcontaincholesterol.
•
Molasses (imported, dry, mill irst, and reiner's) can be used in most confectionery products
(Hickenbottom1996).
8.19.6 Molasses for Color and Sweetness
Thewidecolorrangesavailableamongtypesofmolassesprovidethebakerwithawidechoice
andsourcefornatural,nonammoniatedcoloringagents.Molassesisaneffectivecolorantinwhole
wheat,crackedwheat,andbranitemstomasktheirunappetizingcolorswithitsowngoldenbrown
color.Wherecoloristhemaincriteria,secondorthirdmolasses,oreveninalmolasses,areselected,
keepingsweetnessandlavorinmindaswell.
If a product is to have a a light crust and crumb with a sweet, mild lavor, a reiner's syrup,
importedmolasses,orperhapsamolasseshavingasimilarsucrose-to-invertratioarebetterchoices.
Toachieveainishedproductwithadarkercolorandadeinitemolasseslavor,chooseamolasses
fromthelowerspectrumofsucrose-to-invertratio,perhapsathirdmolasses,forexample.Incalcu-
latingthequantityofsugartobereplacedbymolasses,thetotalsugarcontentaswellastheratioof
sucrosetoinvertedsugarinthemolassesmustbeconsidered.Sugar(sucrose)isnotquiteassweet,
poundforpound,asinvertedsugar.Thus,ifimportedorirstmolassesisusedinplaceofsucrose,
asweeterbakedproductwillresult,assumingreplacementwasmadeonasolidsbasis.Toachieve
amoreequalreplacement,asfarassweetnessgoes,asecondmolassesorablendcouldhavebeen
chosen(Hickenbottom1996).
8.19.7 Molasses for Flavor
The lavor-masking ability of molasses, particularly in high-iber products, is unsurpassed.
Whenusedasalavorenhancer,molassesisespeciallycompatiblewithcaramel,chocolate,coffee,
cocoa,maple,butterscotch,peanutbutter,vanilla,andmocha.
8.19.8 Molasses as a Leavening agent
Molasseshasnaturalacidspresent,whichmakesitavaluableleaveningagentincookiesusing
baking soda. The reaction between the acids and the soda releases gas (carbon dioxide), which
raisesthedough.Theacidsalsoaffectthespreadandspringofcookies.Becauseofthesereasons,
itisveryimportantthatthemolassesofchoicehasauniformacidityorpH.Mostcommercially
availablefood-grademolassesproductsareprocessedtohaveconsistentpHlevels.
8.19.9 Molasses as a Buffering agent
Molassescontainsbetween2%and9%organicandinorganicsalts,givingthemolassesbuffer-
ingcapacity.BufferingcontributestothecontrolandstabilizationofpHinfermentedsystems,the
protectionofacid-sensitivelavors,andthepreventionoftexturedeteriorationbycontrollingavail-
ablemoisture.
8.19.10 Molasses and Increase in Shelf Life
Humectant, antioxidant, and water activity properties of molasses are very important to the
shelflifeofproducts.Humectancyallowsaproducttoabsorbandretainmoisture,whichrelates
directly to softness, moistness, freshness, and the staling rate of baked items. Molasses retards
Search WWH ::
Custom Search