Bakery Food Manufacture and Quality: Water Control and Effects

Overview

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 book describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs; in their subsequent processing; and in the baked product." "Readership: Technical directors and managers and QA/C staff in the industrial bakery ...
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Overview

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 book describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs; in their subsequent processing; and in the baked product." "Readership: Technical directors and managers and QA/C staff in the industrial bakery industry and its equipment and ingredient suppliers. Food science and bakery students. Applicable worldwide.
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Editorial Reviews

Booknews
This book describes the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, in their subsequent processing, and in the baked product. It emphasizes the shelf-life, organoleptic quality control, and determination of water activity and availability. It is intended for technical directors, managers and staff in the industrial bakery industry, and its equipment and ingredient suppliers. Annotation c. Book News, Inc., Portland, OR (booknews.com)
From the Publisher
"This is a must-have book ... .All the references, including the superb index, are published. The photographs are excellent and clearly emphasise the subject detail." (Food and Beverage Reporter, October 2008)
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Product Details

  • ISBN-13: 9780632053278
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 3/28/2000
  • Edition number: 1
  • Pages: 224
  • Product dimensions: 7.00 (w) x 9.90 (h) x 0.72 (d)

Meet the Author

With a combined experience of 65 years in the baking industry with commercial and research companies, Stan Cauvain and Linda Young are recognised international experts in the science and technology of baked products. They are now Directors and Vice Presidents of the consultancy company BakeTran; Stanley with responsibility for Research and Development and Linda for Knowledge Systemization and Training. www.BakeTran.com
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Table of Contents

Preface
1 Water and its roles in baked products 1
2 The role of water in the formation and processing of bread doughs 24
3 The role of water in the formation and processing of batters, biscuit and cookie doughs, and pastes 48
4 The contribution of water during processing, baking, cooling and freezing 72
5 Effects of water on product textural properties and their changes during storage 95
6 Water activity 115
7 Moisture migration and its control in composite products 135
8 Methods of determining moisture content and water availability 157
9 Strategies for extending bakery product shelf-life 188
Index 206
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