Ingredients

List of common ingredients found in baked goods.

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Magnesiumsearch for term
Mineral necessary for energy metabolism, protein and fat synthesis, neuromuscular transmission, ammonia scavenging and binding of calcium to teeth, etc. Aids in bone growth, and is necessary for proper functioning of nerves and muscles.
Maltitolsearch for term
A sugar alcohol or polyol. Used as a sweetener in baked goods. It has less caloric impact than traditional sweeteners, contributing slightly more than 2 calories per gram compared to 4 calories per gram in sugar.
Maltodextrinsearch for term
A long chain of glucose molecules (carbohydrates) that provides sustained energy without sharply increasing insulin levels. Essentially a chain of molecules of the simple sugar glucose linked together. There are an average of seven glucose molecules linked together to form a maltodextrin molecule.
Manganesesearch for term
Needed for normal tendon and bone structure.
Milletsearch for term
Millet is the name applied to variety of grasses often used as a delicious alternative to rice. Millet is high in protein and can be used as whole seed or ground as flour. When baked into a cereal flake, the whole seeds pop and create a “holed” texture in the cereal. Millet is also gluten-free and easily digested.
Mineralsearch for term
Inorganic substances necessary for good health as an ingredient or a catalyst.
Modified Wheat Starch search for term
Wheat starch that has has been modified so that it has certain desired properties. Modification can add stability tot he starch, making bakability easier, and producing a nicely textured finished product.
Mono and Diglycerides search for term
Used as emulsifying agents in dough, allowing easier mixing of the oil and water portions. Mono and diglycerides are produced commercially by fat glycerolysis, the breaking down of a triglyceride.
Monocalcium Phosphate search for term
Used as a yeast nutrient, dough conditioner and acid producer. Lowering the pH of the productto inhibit mold growth.
Monounsaturated Fatssearch for term
An essential fatty acid (EFA) that seems to reduce the risk of cardiovascular disease. This is considered a type of 'good' fat. Olive oil, and canola oil have this in them. You need approximately 2% of your daily calories as EFA's.