Bakery Food Manufacture and Quality
by
Stanley P. Cauvain - Linda S. Young
Water is the major contributor to the eating and keeping qualities and structure of baked products. This book describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product.
Top page
Complete description
Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product.Now in a fully revised and updated second edition, the book has been expanded and developed through the inclusion of new information and references related to the formation and processing of batters and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments.
Top page
General info
Publisher & Imprint:
Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
City:
Chicester
Pages:
304
More info:
height 256 mm
width 182 mm
weight 824 gr
thickness 23 mm
Top page
Age recommended:
Professional and scholarly
Subject Indexing & Classification
Dewey: 664.752
Library of Congress Subject: Baked products
Summary
Bakery Food Manufacture and Quality
Preface to the second edition. Preface to the first edition. 1. Water and its roles in baked products. 2. The role of water in the formation and processing of bread doughs. 3. The role of water in the formation and processing of batters, biscuit and cookie doughs, and pastes. 4. The contribution of water during processing, baking, cooling and freezing. 5. Effects of water on product textural properties and their changes during storage. 6. Water activity. 7. Moisture migration and its control in composite products. 8. Methods of determining moisture content and water activity. 9. Strategies for extending bakery product shelf-life. Conclusions. References. Index.
Top page
More titles by this author
More books from the same department
