Ingredients

List of common ingredients found in baked goods.

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c
Calciumsearch for term
Most abundant mineral in the body; essential for the formation and repair of bone and teeth, but also essential to nerve transmission, muscle contraction, blood clotting and other metabolic activities as well. Long term calcium deficiency is linked to degenerative bone diseases.
Calcium Peroxide search for term
A peroxide that slowly releases oxygen. This action allows the dough to be softer and drier. More water can then be added to the dough and thus gives the dough better machinability.
Calcium Propionate search for term
A white powder that interferes with the energy needed by microbes to multiply and thrive. It is used as a mold inhibitor in the baking industry. It is one of the preferential mold inhibitors in yeast raised products because it has no effect on pH which can effect yeast development.
Calcium Sulfate search for term
A compound of sulfate and calcium that is used to fortify breads and other baked products with calcium and also as yeast food. Calcium sulfate has minimal impact on yeast activity and is thus a preferential source of calcium in yeast raised products.
Carbohydratesearch for term
There are two basic forms of carbohydrates: Simple & Complex. Simple carbs are usually devoid of fiber and include such foods as refined sugars, fruit juices, and apple sauce. The problem with simple carbs is that they promote a large insulin surge, which can lead to hypoglycemia. Complex carbs are absorbed more slowly, so they don't cause as great an insulin surge as the simple type. Primary macronutrient source of energy in the body; burned as glucose and stored in muscle as glycogen (excess stored as fat) and includes all sugars (1 gram yields 4 calories).
Caseinsearch for term
Primary protein found in milk, along with whey protein. Casein is the insoluble protein fraction of milk. It is absorbed more slowly than whey and provides the body with amino acids over an extended period in comparison to whey protein, the soluble protein fraction in milk.
Cholesterolsearch for term
A fat-like sterol used by the body for production of hormones (including testosterone), vitamin D and cell membranes; high levels in the blood stream are a marker for heart disease.
Cholinesearch for term
A B-fatty acid involved in the production of neurotransmitters in the brain that regulate mood, appetite, behavior, memory, etc. Most effective in phosphatidyl choline form. It is believed to help concentration and alertness. Studies indicate that it improves cognitive performance. Blood levels of choline decrease during prolonged exercise. Found naturally in eggs.
Coppersearch for term
Active in the storage and release of iron to form hemoglobin for red blood cells.
Cornsearch for term
Corn (also known as ‘maize’) was originally grown by the indigenous Maya, Inca, Aztec and North American people. It is now the principal food plant in North America. Corn does not contain gluten and can be tolerated by people with celiac disease. Gluten is a cohesive protein mass, which remains after starch is washed from a dough. Technically, only wheat contains gluten, but barley, rye and oats contain similar protein which can not be handled by Celiac’s and some other gluten intolerant individuals. Corn is gluten-free.
Cultured Whey search for term
A natural mold inhibitor. It acts in a similar manner to calcium propionate.