By Stanley P. Cauvain
Water is the most important contributor to the consuming and protecting traits and constitution of baked items. Its administration and keep an eye on in the course of practise, processing, baking, cooling and garage is key for the optimisation of product caliber. This profitable and hugely useful quantity describes intimately the position 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 a completely revised and up to date moment variation, the e-book has been multiplied and constructed in the course of the inclusion of latest details and references concerning the formation and processing of batters and dough into baked items. the recent variation incorporates a choice of case reviews in line with useful adventure within the manufacture and optimisation of baked items. each one case learn, illustrated as applicable, considers a few of the roles that water may possibly play in several production contexts. The ebook is geared toward meals scientists and technologists in bakery businesses; factor providers; flour millers; researchers and scholars in educational nutrients technological know-how departments.
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Additional info for Bakery Food Manufacture and Quality: Water Control and Effects
S. Reid). Blackie Academic & Professional, London, UK, pp. 30–40. Krog, N. and Larsen, K. (1968) Phase behaviour and rheological properties of aqueous systems of industrial distilled monoglycerides. Chemistry and Physics of Lipids, 2, 129–35. Labuzza, T. (1977) The properties of water in relationship to binding in foods, a review. Journal of Food Processing and Preservation, 1(2), 167–90. Levine, H. and Slade, L. (1990) Influences of the glassy and rubbery states on the thermal, mechanical and structural properties of baked products, in Dough Rheology and Baked Product Texture (eds.
Bibbs, D. and Pictiaw, C. (1998) Water in tissue structures by NMR and MRI, in The Properties of Water in Foods ISOPOW 6 (ed. S. Reid). Blackie Academic & Professional, London, UK, pp. 30–40. Krog, N. and Larsen, K. (1968) Phase behaviour and rheological properties of aqueous systems of industrial distilled monoglycerides. Chemistry and Physics of Lipids, 2, 129–35. Labuzza, T. (1977) The properties of water in relationship to binding in foods, a review. Journal of Food Processing and Preservation, 1(2), 167–90.
Water plays a part in almost all the biological, chemical and physical changes that occur in the production of bakery foods and the processes that control their qualities during storage. The ubiquitous and far-reaching roles of water are discussed in detail in the chapters that follow. J. (1997) Flour specification, in The Technology of Cakemaking, 6th edn (ed. J. Bent). Blackie Academic & Professional, London, UK, pp. 5–17. J. and Jones, E. (1989) Applied Science for Food Studies. Longman Scientific & Technical, Harlow, UK.
Bakery Food Manufacture and Quality: Water Control and Effects by Stanley P. Cauvain