By Stanley P. Cauvain, Linda S. Young(auth.)

Water is the foremost contributor to the consuming and protecting characteristics 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 profitable and hugely useful quantity describes intimately the position and keep an eye on 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 version, the e-book has been improved and built during the inclusion of recent details and references concerning the formation and processing of batters and dough into baked items. the recent variation encompasses a choice of case experiences in response to functional adventure within the manufacture and optimisation of baked items. each one case examine, illustrated as acceptable, considers some of the roles that water may well play in several production contexts. The publication is geared toward meals scientists and technologists in bakery businesses; element providers; flour millers; researchers and scholars in educational foodstuff technology departments.

Content:
Chapter 1 Water and Its Roles in Baked items (pages 1–31):
Chapter 2 The position 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 adjustments in the course of garage (pages 143–173):
Chapter 6 Water task (pages 174–198):
Chapter 7 Moisture Migration and Its keep watch over in Composite items (pages 199–227):
Chapter eight equipment 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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Extra resources for Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

Example text

Achieving an unvarying consistency depends to a large extent on being able to work with a known ratio of water to other recipe ingredients, mainly the flour, since that is the major component of all bread recipes. As discussed above, the ability of the flour to absorb water depends on its chemical and physical composition, which is influenced by wheat variety, environmental factors and agricultural conditions during growth, and the processing techniques used by the miller to convert wheat to flour.

And Pullen, G. (2007) Functional ingredients, in Technology of Breadmaking, 2nd edn (eds. P. S. Young). Springer, New York, pp. 51–92. T. J. (1951) Prevention of the growth of sucrose hydrates in sucrose syrups. Food Research, 16, 20–9. Chapter 2 The Role of Water in the Formation and Processing of Bread Doughs Introduction The formation of a dough is the first step in the manufacture of fermented bakery foods and owes as much to the special properties of water discussed in Chapter 1 as it does to the unique properties of wheat and the flour milled from it.

157–330. Robb, J. (1983) Craters on frozen doughnut icing. FMBRA Bulletin No. 3, pp. 145– 7. CCFRA, Chipping Campden, UK. Schmidt, S. (2007) Water mobility in foods, in Water Activity in Foods (eds. V. J. J. P. Labuza). BlackwellPublishing, Oxford, UK, pp. 47–108. Schnepf, M. (1989) Protein–water interactions, in Water and Food Quality (ed. M. Hardman). Elsevier Applied Science, New York, pp. 135–68. K. R. (1982) The Technology of Plasticizers. Wiley Interscience, New York. E. (2007) Principles of dough formation, in Technology of Breadmaking, 2nd edn (eds.

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