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Production of Fermented Foods
Published in Nduka Okafor, Benedict C. Okeke, Modern Industrial Microbiology and Biotechnology, 2017
Nduka Okafor, Benedict C. Okeke
Methods of Leavening: Leavening is the increase in the size of the dough induced by gases during bread-making. Leavening may be brought about in a number of ways.Air or carbon dioxide may be forced into the dough; this method has not become popular.Water vapor or steam which develops during baking has a leavening effect. This has not been used in baking; it is however the major leavening gas in crackers.Oxygen has been used for leavening bread. Hydrogen peroxide was added to the dough and oxygen was then released with catalase.It has been suggested that carbon dioxide can be released in the dough by the use of decarboxylases, enzymes which cleave off carbon dioxide from carboxylic acids. This has not been tried in practice.The use of baking powder has been suggested. Baking powder consists of about 30% sodium bicarbonate mixed in the dry state with one of a number of leavening acids, including sodium acid pyrophosphate, monocalcium phosphate, sodium aluminum phosphate, monocalcium phosphate, and glucono-delta-lactone. CO2 evolves on contact of the components with water: partly during dough making, but mostly during baking. Baking powder is suitable for cakes and other high-sugar leavened foods, whose osmotic pressure would be too high for yeasts. However, when using the same amounts, yeasts are vastly superior to baking powder for leavening.Leavening by microorganisms may be done by any facultative organism releasing gas under anaerobic conditions such as heterofermentative lactic acid bacteria, including Lactobacillus plantarum or pseudolactics such as Escherichia coli. In practice however, yeasts are used. Even when it is desirable to produce bread quickly, such as for the military, for sportsmen, and for other emergency conditions, the use of yeasts is recommended over the use of baking powder.
Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review
Published in International Journal of Environmental Health Research, 2022
Leila Peivasteh-Roudsari, Marziyeh Karami, Raziyeh Barzegar-Bafrouei, Samane Samiee, Hadis Karami, Behrouz Tajdar-Oranj, Vahideh Mahdavi, Adel Mirza Alizadeh, Parisa Sadighara, Gea Oliveri Conti, Amin Mousavi Khaneghah
The impact of inorganic salts, including monovalent and divalent chlorides, phosphates, hydrogen carbonates, and lactate, on the creation of AA was conducted in cereal matrices throughout baking at 190°C for 9 min. Ammonium hydrogen carbonate increased AA production considerably, while other inorganic salts reduced the AA concentration. Also, calcium chloride has the highest effectiveness with nearly 90% AA deletion capability, followed by sodium acid pyrophosphate and potassium dihydrogen phosphate (75%), sodium chloride calcium lactate, and potassium chloride (40–45%). However, calcium propionate, a common preservative in food industries, could enhance more than 90% of the AA content (Kukurová 2009).