Cinnamon Rolls (2024)

As a seasoned expert in the realm of food and nutrition, I bring forth a wealth of knowledge and hands-on experience to dissect and analyze the intricacies of the ingredients listed in the provided article. My extensive background in food science and a keen eye for detail will provide you with a comprehensive understanding of the composition and significance of each component.

Let's delve into the ingredients:

1. Unbleached Enriched White Flour (Wheat Flour, Malted Barley Flour, Niacin, Ferrous Sulfate or Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid):

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   • Unbleached flour retains more of its natural nutrients compared to bleached flour.
   • Malted barley flour contributes to the dough's flavor and color.
   • Niacin, thiamin mononitrate, riboflavin, and folic acid are B-vitamins, essential for various metabolic processes.

2. Water:

   • A fundamental component in dough formation, hydration is critical for gluten development.

3. Brown Sugar:

   • Adds sweetness and moisture to the dough due to its molasses content.

4. Cream Yeast:

   • A leavening agent that ferments to produce carbon dioxide, causing the dough to rise.

5. Sugar:

   • Enhances sweetness, contributes to browning during baking, and provides food for yeast fermentation.

6. Soybean Oil, Palm Oil:

   • Fats that contribute to texture, flavor, and moisture in the dough.

7. Cinnamon:

   • A spice that adds a distinctive flavor to the product.

8. Nonfat Dry Milk:

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   • Provides milk solids without the water content, contributing to flavor and browning.

9. Salt:

   • Enhances flavor and regulates yeast activity.

10. Malt, Wheat Starch, Rice Flour:

    • Malt contributes to flavor and promotes yeast activity. Wheat starch and rice flour may be used for texture and structure.

11. Sunflower Oil, Sunflower Lecithin:

    • Sunflower oil adds moisture and richness, while lecithin acts as an emulsifier, enhancing texture.

12. Guar Gum, Polysorbate 60, Sodium Stearoyl Lactylate:

    • Guar gum is a thickening agent, polysorbate 60 is an emulsifier, and sodium stearoyl lactylate improves texture and shelf life.

13. Natural Flavor:

    • Enhances the overall taste profile.

14. Yeast Nutrients (Calcium Sulfate, Ammonium Chloride):

    • These aid yeast growth and fermentation.

15. Enzyme (for Improved Baking):

    • Enzymes contribute to dough development, improving texture and shelf life.

16. Ascorbic Acid:

    • Acts as a dough conditioner, strengthening gluten and improving the dough's elasticity.

Frosting:

• Powdered Sugar, Water:

  • Basic components for a sweet glaze.

• Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Carob Bean Gum, Milk Solids, Maltodextrin):

  • Contributes a creamy texture and tangy flavor to the frosting.

• Palm Oil, Butter:

  • Adds richness and flavor to the frosting.

• Natural Flavor:

  • Enhances the overall taste of the frosting.

Contains: Wheat, Milk.

• Indicates potential allergens present in the product.

Individuals with Food Allergies:

• A disclaimer about the facility processing wheat, milk, and soy, providing transparency for those with allergies.

Rhodes Does Not Use:

• Assurance that the product is free from tree nuts, peanuts, seeds, meat, fish, or shellfish, catering to a broader range of dietary needs.