Ingredients
List of common ingredients found in baked goods.
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- Egg proteinsearch for term
- Source of protein with high Protein Efficiency Ratio, usually in egg white form (albumin) when used in protein powder to avoid cholesterol in egg yolk. Egg protein is the standard by which all other proteins are measured because of its very high ration of indispensable amino acids (also called essential amino acids because they must be supplied to the body from food or supplements) to dispensable amino acids.
- Essential Fatty Acids (EFA)search for term
- They include Linoleic Acid, Omega-3 Fatty Acids, and Monounsaturated fats. These are considered the 'good' fats. They cannot be made by the body and must be supplied by our diet. You need approximately 2% of your daily calories as EFA's. By consuming plenty of EFAs, you supply your body with the appropriate precursors to form cell membranes and regulatory eicosanoids.
- Ethoxylated Mono and Diglycerides search for term
- Used as an emulsifier, helping to mix the oil and water components of the dough. Also used as a dough strengthener, enhances texture of the bread and increases loaf volume.
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bread facts
In 1997, Kansas wheat farmers produced enough wheat to make 36.5 billion loaves of bread, or enough to provide each person on earth with 6 loaves of bread.