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20 relations: Bakery, Bread, Code of Federal Regulations, Dough, E number, Emulsion, Ester, European Food Safety Authority, Fatty acid, Food and Drug Administration, Generally recognized as safe, Gluten, Glycerol, Hydroxy group, Non-dairy creamer, Protein, Protein folding, Rye bread, Stearic acid, Tartaric acid.
Bakery
A bakery (a.k.a. baker's shop or bake shop) is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, pastries, and pies.
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Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking.
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Code of Federal Regulations
The Code of Federal Regulations (CFR) is the codification of the general and permanent rules and regulations (sometimes called administrative law) published in the Federal Register by the executive departments and agencies of the federal government of the United States.
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Dough
Dough is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops.
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E number
E numbers are codes for substances that are permitted to be used as food additives for use within the European Union and EFTA.
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Emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable).
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Ester
In chemistry, an ester is a chemical compound derived from an acid (organic or inorganic) in which at least one –OH (hydroxyl) group is replaced by an –O–alkyl (alkoxy) group.
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European Food Safety Authority
The European Food Safety Authority (EFSA) is the agency of the European Union (EU) that provides independent scientific advice and communicates on existing and emerging risks associated with the food chain.
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Fatty acid
In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated.
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Food and Drug Administration
The Food and Drug Administration (FDA or USFDA) is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments.
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Generally recognized as safe
Generally recognized as safe (GRAS) is an American Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements.
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Gluten
Gluten (from Latin gluten, "glue") is a composite of storage proteins termed prolamins and glutelins and stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various cereal (grass) grains.
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Glycerol
Glycerol (also called glycerine or glycerin; see spelling differences) is a simple polyol compound.
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Hydroxy group
A hydroxy or hydroxyl group is the entity with the formula OH.
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Non-dairy creamer
Non-dairy creamers or coffee whiteners are liquid or granular substances intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate or other beverages.
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Protein
Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.
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Protein folding
Protein folding is the physical process by which a protein chain acquires its native 3-dimensional structure, a conformation that is usually biologically functional, in an expeditious and reproducible manner.
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Rye bread
Rye bread is a type of bread made with various proportions of flour from rye grain.
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Stearic acid
Stearic acid is a saturated fatty acid with an 18-carbon chain and has the IUPAC name octadecanoic acid.
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Tartaric acid
Tartaric acid is a white crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds and citrus.
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Datem, Di-Acetyl Tartrate Ester of Monoglyceride, Di-acetyl tartrate ester of monoglyceride, Diacetyl Tartaric Acid Esters of Monoglycerides, E472e.
