By Stanley P. Cauvain, Linda S. Young(auth.)
Water is the foremost contributor to the consuming and protecting features and constitution of baked items. Its administration and keep an eye on in the course of guidance, processing, baking, cooling and garage is vital for the optimisation of product caliber. This winning and hugely functional quantity describes intimately the function and keep watch over of water within the formation of cake batters, bread, pastry and biscuit doughs, their next processing and the baked product.
Now in an absolutely revised and up to date moment variation, the e-book has been accelerated and constructed during the inclusion of recent details and references relating to the formation and processing of batters and dough into baked items. the hot version features a collection of case reports in line with useful event within the manufacture and optimisation of baked items. each one case learn, illustrated as applicable, considers some of the roles that water may possibly play in several production contexts. The e-book is aimed toward nutrition scientists and technologists in bakery businesses; aspect providers; flour millers; researchers and scholars in educational nutrients technological know-how departments.
Chapter 1 Water and Its Roles in Baked items (pages 1–31):
Chapter 2 The function of Water within the Formation and Processing of Bread Doughs (pages 32–72):
Chapter three The position of Water within the Formation and Processing of Batters, Biscuit and Cookie Doughs, and Pastes (pages 73–110):
Chapter four The Contribution of Water in the course of Processing, Baking, Cooling and Freezing (pages 111–142):
Chapter five results of Water on Product Textural houses and Their alterations in the course of garage (pages 143–173):
Chapter 6 Water job (pages 174–198):
Chapter 7 Moisture Migration and Its regulate in Composite items (pages 199–227):
Chapter eight tools of opting for Moisture content material and Water task (pages 228–262):
Chapter nine suggestions for Extending Bakery Product Shelf?Life (pages 263–284):
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Additional resources for Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition
Undoubtedly there has been a considerable progress in showing how the underlying properties of bakery foods are influenced by their rubbery or glassy state, as shown by Levine and Slade (1990), but the application of such fundamental ideas has yet to reach the practical level of the bakery floor. In part, this is because bakery foods are complex and non-equilibrium systems subject to fluctuating process and storage temperatures. Therefore, there are many transitions taking place in the matrix throughout the product life, and this may be difficult to define from model systems.
Springer, New York, pp. 21–50. P. S. (2001) Baking Problems Solved. Woodhead Publishing, Cambridge, UK, p. 99. P. S. (2006) Baked Products: Science, Technology and Practice. Blackwell Publishing, Oxford, UK, pp. 156–8. P. A. (1996) Sponge cake technology. CCFRA Review No. 2, CCFRA, Chipping Campden, UK. Chinachoti, P. (1998) NMR dynamics properties of water in relation to thermal characteristics in bread, in The Properties of Water in Foods ISOPOW 6 (ed. S. Reid). Blackie Academic & Professional, London, UK, pp.
Crushing the wheat seeds to release the inner starchy endosperm would have made them easier to consume, especially if they were mixed with water to form a thick porridge-like mass. It is not known when the gluten-forming properties of wheat proteins with their ability to trap the gases of fermentation were first discovered, but once appreciated the basis of breadmaking and other forms of baking was established. The synergistic relationship of water and wheat flour in the manufacture of fermented baked products and the contribution of other ingredients are explored in this chapter.
Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition by Stanley P. Cauvain, Linda S. Young(auth.)