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In addition to shredded cheese, cellulose is sometimes added to: Bread. Ice cream and other frozen desserts. Pancake syrup, condiments and sauces. Granola bars. Yogurt. Dried spices. Processed meat.
Cellulose is a polymer made of repeating glucose molecules attached end to end. [4] A cellulose molecule may be from several hundred to over 10,000 glucose units long. Cellulose is similar in form to complex carbohydrates like starch and glycogen. These polysaccharides are also made from multiple subunits of glucose.
While there is no documentation [5] for the persistent rumor, based upon Upton Sinclair's novel The Jungle, that sawdust was used as a filler in sausage, cellulose derived from sawdust was and is used for sausage casings. [6] Sawdust-derived cellulose has also been used as a filler in bread. [7]
Cellulose is the most abundant organic polymer on Earth. [6] The cellulose content of cotton fibre is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%. [7] [8] [9] Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and ...
The two chefs have used N. intermedia to improve the texture of sausages made with a mixture of meat and grains or vegetables, and brought rock-hard bread "back to life" by fermenting it with the ...
Corncobs are a particularly good source of heat when burned, so they were traditionally used for roasting meat on the spit, barbecuing and heating the bread ovens, through the centuries. In the olden days, it was especially appreciated for its long and steady burning embers, also used for the ember irons. [citation needed]
Resistant starch typically replaces flour in foods such as bread and other baked goods, pasta, cereal and batters because it can produce foods with similar color and texture to the original food. [68] It has also been used for its textural properties in imitation cheese. [69]
Crumb softeners are added to bread to reduce or delay staling of the finished baked good. Bread staling occurs when the starch components form hard crystals. Crumb softeners complex with the starch components, preventing or delaying the formation of starch crystals. [34] Lactylate enriched bread will remain fresh for up to five days after ...