Food Engineering Aspects of Baking Sweet Goods / Edition 1

by Servet Gulum Sumnu, Serpil Sahin

Overview

Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics in understanding the baking process and reviews recent technological advances.

With contributions from various international authorities on food science, engineering, and technology, the book covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking. It also presents the science of soft wheat products, including the quality of soft wheat, the functions of ingredients in the baking of sweet goods, and the chemical reactions during processing. In addition, the contributors discuss cake and cookie technologies as well as recent advances in baking soft wheat products. The final chapter examines the nutritional issues of consuming fats and sugars and presents general strategies for substituting fats and sugars in baked products.

Taking an engineering approach to the field, this volume delineates the complex food process of baking, from ingredients to production to finished product.

Product Details

ISBN-13:	9781420052749
Publisher:	Taylor & Francis
Publication date:	03/24/2008
Series:	Contemporary Food Engineering Series
Pages:	308
Product dimensions:	6.12(w) x 9.19(h) x (d)

About the Author

Servet Gülüm Sumnu, Serpil Sahin

Table of Contents

Preface. Soft Wheat Quality. Functions of Ingredients in the Baking of Sweet Goods. Chemical Reactions in the Processing of Soft Wheat Products. Cake Emulsions. Cake Batter Rheology. Cookie Dough Rheology. Technology of Cake Production. Technology of Cookie Production. Heat and Mass Transfer during Baking of Sweet Goods. Physical and Thermal Properties of Sweet Goods. Alternative Baking Technologies. Low-Sugar and Low-Fat Sweet Goods. Index.

Editorial Reviews

"This book … explores topics important for understanding the baking process, from ingredients and production to the finished product, and reviews recent technological advances."

— Food Science & Tech Abstracts, Volume 40, No. 7, 2008

From the Publisher