Bakery Food Manufacture and Quality: Water Control and Effects

by: Stanley P. Cauvain

Bakery Food Manufacture and Quality: Water Control and Effects
Author: Stanley P. Cauvain

Publisher: Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)

List price: £ 84.52

Deastore.com price (info) € 99.53

Format: Other digital

Publication date: 27 February 2008

Availability: (info) Not available

ISBN: 0470999330 ISBN 13: 9780470999332

Bakery Food Manufacture and Quality: Water Control and Effects by Stanley P. Cauvain

Water is the major contributor to the eating and keeping qualities and structure of baked products. This book describes 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 optimization of product quality. This highly practical 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

General info

Publisher & Imprint: Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)

City: Chicester

Pages: 209

More info: height 250 mm width 178 mm weight 660 gr

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Age recommended: Professional and scholarly

Subject Indexing & Classification Dewey: 664.752

Summary Bakery Food Manufacture and Quality: Water Control and Effects Preface.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 Textured 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 Availability.9. Strategies for Extending Bakery Product Shelf-Life.Conclusions.References.Index. Top page

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