Chemistry Reference
In-Depth Information
oxidationbecauseofitsnaturalantioxidantproperty.Thispropertyisuniqueinthatitispolaror,
moresimply,veryeasilyusedincomplexfoodsystems,particularlythosehighinfatcontent,such
aswheatgermitems.Forbesteffect,molasseslevelsusedshouldbeabout3%,basedontotalfat
contentoftheinalproduct.
Wateractivityofmolassesisatleastequaltothatofsugarwhencomparedonanequalsolids
basis.Becausethisactivityisprobablythemostimportantfactoraffectingtheshelflifeofinter-
mediatemoisturebakeditems(granolacookies,chewybrownies,fruitcakes,etc.),itfollowsthat
thischaracteristicalonewouldwarrantuseofmolasses.Thewaterinafooditemiscontrolledby
itsbeingrenderedunavailableforchemicalorbiochemicalreactions.Ineffect,thewaterisbound
bythemolassesitselfand,thus,isnotavailabletoparticipateinotherreactionsdetrimentaltothe
product'sfreshness(Hickenbottom1996).
8.19.11 addition of Molasses to produce Brown Sugar
Granulated sugar can be “painted” with the appropriate type of molasses to produce brown
(light,medium,ordark)sugar.Thispaintinghelpsbakerstoeliminatetheproblemofbrownsugar
lumpingduringstorage,createtheirownbrownsugarcolorandlavorstandards,maintainuniform
brownsugarproducts,andsaveoningredientcosts.
All that is required to produce in-house brown sugar is for the user to choose the optimum
colorliquidmolassesandaddittogranulatedsugarataboutonepartmolassestoninepartssugar
(Hickenbottom1996).
8.20 FrUIt pUNCh BeVeraGe DrY MIX prOCeSS
The following ingredients are mixed well until uniformly blended: malic acid, maltodextrin,
sweeteners,salt,sodiumcitrate,ascorbicacid,andlavoringandcoloringagents.
Aquantityoftheabovemixisdilutedwithwatertomaketheinishedbeverage.
Sweeteners,suchasaspartame,shouldbemixedaccordingtothefollowinginstructions:
1. Aspartameshouldbedissolvedinwaterata1:12ratio.Asmallmixingtankshouldbeusedwitha
strongmixingvortex.WatershouldbeneutralpHtreatedwater.
2. The sweetener should be sprinkled into water while under agitation; otherwise, the formation of
lumpsmightbepossible.
3. Approximately 15 min is suficient to fully dissolve the sweetener; however, this depends on the
temperatureandmixingspeed.
4. Solutionshouldbeimmediatelytransferredtoasyruptank.
8.21 FrOZeN DeSSert prOCeSS
The following ingredients should be added: milk fat, nonfat dry matter, polydextrose, whey
solids,maltodextrin,sweeteners,stabilizers,lavoringagents,emulsiiers,gelatin,andsorbitol.All
ingredientsaremixedexceptcoloringandlavoringagents.
Heatingto45°C-50°Cfollowswithagitation.Pasteurizationofthemixtureisthencarriedout
byHTST(hightemperatureshorttime)at75°Cfor25-30s.Homogenizationat2000-2500PSI/500
PSI,andcoolingthenfollows.Agingfor1dayshouldbecarriedoutfollowedbytheadditionof
color,lavor,andfreezing.
Trehalosecanextendtheshelflifeoffrozenproductsandhelpmaintaintheirtexture,lavor,and
colorbecauseitcanprotectproteinsandothersubstancesfromfreezinganddesiccation.
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